Time 40m Number Of Ingredients 14 Steps:
Preheat oven to 400. Prepare 2 servings of Stove Top Chicken according to package directions and set it aside. Trim fat and wash chicken. Pound chicken to 1/2 inch thickness between wax paper on top of a cutting board.
Time 1h10m Yield 8 servings. Number Of Ingredients 14 Steps:
In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Time 45m Yield 6 servings Number Of Ingredients 7 Steps:
Heat oven to 400°F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs. Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Mix soup and milk; pour over chicken. Sprinkle with paprika. Bake 25 to 30 min. or until chicken is done (165°F).
Time 45m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand for 5 minutes. Pound chicken to 1/4 inch thickness using a meat mallet. Add broccoli to the stuffing and mix lightly. Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges. Roll up each chicken breasts starting at the short end enclosing the stuffing mixture. Place the chicken, seam side down, in a 13x9 inch baking dish. Mix the soup and milk and pour over the chicken. Sprinkle with the cheese. Bake for 30 minutes or until chicken is cooked through 170 degrees.
Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 375°F (190°C). In a bowl, add the butter, garlic, and parsley and mix until fully combined. Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes. On a cutting board, slice the chicken breasts in half horizontally. Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick. Divide the butter into fourths. Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log. Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more. Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating. Fry in oil for 3-4 minutes, until edges are golden brown. Bake for 20-25 minutes. Let rest for 5 minutes before serving. Enjoy!
Time 1h35m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Mix cream of chicken soup with water. Pour into 13x9x2 baking dish. Lay chicken breasts on top. Add a slice of Swiss cheese on each chicken breast. Pour the dry stuffing mix over the top, covering it completely. Bake covered at 350F for 1-1/2 hours.
Time 55m Yield 1 serving. Number Of Ingredients 11 Steps:
Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.
Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool. Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface. Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all. Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.
