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Feta and pancetta stuffed chicken breasts recipe

Feta and pancetta stuffed chicken breasts recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Stuffed chicken breasts
  • Feta stuffed chicken breast

Make this for a special weeknight meal. Creamy feta cheese and pancetta stuffed chicken breasts baked in herbed lemon oil.

546 people made this

IngredientsServes: 4

  • 8 tablespoons olive oil
  • 1 dessertspoon lemon juice
  • 4 cloves crushed garlic
  • 1 tablespoon dried oregano
  • salt and freshly ground black pepper to taste
  • 4 skinless, boneless chicken breast fillets
  • 4 slices feta cheese
  • 4 slices pancetta, fried and drained

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix thoroughly.
  3. Make a slit down 1 side of each chicken breast to form a pocket. Stuff each chicken breast with 1 slice feta cheese and 1 slice pancetta. Secure open sides with cocktail sticks. Place chicken in a 23x33cm (9x13 in) baking dish and pour oil mixture over chicken.
  4. Bake uncovered in preheated oven for 30 to 35 minutes.

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Reviews & ratingsAverage global rating:(559)

Reviews in English (419)

excellent-25 Jun 2012

All I can say is 3 totally clean plates. My 15 year old daughter announced "OMG mum this is gorgeous". Total thumbs up!-24 Jan 2014

Lovely but next time I'll reduce the quantity of oil. I served with Actifry chips, peas and carrots.-10 Apr 2015


Recipe Summary

  • 1 tablespoon snipped dried tomatoes (not oil-packed)
  • 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
  • ¼ cup crumbled feta cheese (1 ounce)
  • 2 tablespoons softened fat-free cream cheese (1 ounce)
  • 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon olive oil or cooking oil
  • Fresh basil sprigs (optional)

Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.


Ingredients

  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 1 (14-ounce) can diced tomatoes with roasted garlic (undrained)
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons grated Parmesan cheese
  • Optional: 1 pound spaghetti or other type of pasta

  • ¼ cup crumbled feta cheese
  • 1 tablespoon whole-milk plain Greek yogurt
  • ¼ cup finely chopped grape tomatoes
  • 2 tablespoons finely chopped pitted Kalamata olives
  • 2 teaspoons finely chopped preserved lemon (see Tip)
  • 2 teaspoons finely chopped fresh oregano
  • 1 clove garlic, grated
  • 1 pound boneless, skinless chicken breasts, trimmed
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil

Preheat oven to 400 degrees F.

Mash feta and yogurt together in a small bowl. Stir in tomatoes, olives, lemon, oregano and garlic.

Using a sharp knife, cut chicken breasts in half horizontally without cutting all the way through, to create a pocket. Stuff each pocket with equal amounts of the feta mixture fold the chicken back over and secure with toothpicks. Sprinkle with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes. Carefully flip the chicken and transfer the pan to the oven.

Bake until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 25 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.

Tip: Preserved lemons are a common ingredient in Moroccan recipes. You can find the salty pickled citrus in well-stocked grocery stores (near the pickles and olives) or Middle Eastern markets.


Recipe Summary

  • ¾ pound bacon, cut into 1 inch pieces
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • ⅛ tablespoon dried oregano
  • ⅛ teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 4 potatoes, peeled and cubed
  • 1 sweet onion (such as Vidalia®), chopped
  • 2 tablespoons butter
  • 3 tablespoons sour cream

Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl set aside.

Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.

Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.

While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.


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There's nothing like a home-cooked meal!

In this age of fast food and busy schedules, it seems almost a thing of the past. I have worked to find recipes which are not only good, but EASY! A lot of the recipes here can be prepared ahead of time. That way you can do the work when you have the time instead of waiting until the dinner hour when things seem to be most hectic. Most of these recipes use ingredients you should already have on hand. So check your pantry and GET COOKING!!

I really enjoy cooking, and I'm always trying and modifying new recipes. Most of the recipes on this site are ones that I have changed - either to suit my tastes or to use the ingredients I have on hand. All the recipes here are ones that I really like. There are so many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what.

I must admit that this site is also a way to keep track of the recipes that I really like. Haven't you had that recipe you really liked, but then you couldn't find it the next time you wanted to use it? Well, I have, so when I make something I really like, I am going to add the recipe to this web site. Then I will always be able to find it, and you will be able to enjoy it too.

I usually read a recipe as a kind of 'suggestion' for how to make something. Even if I don't try them, I am always looking for new recipes. I read cookbooks for fun - especially the ones with good pictures! I hope you have fun visiting my kitchen, too!


Feta and Pesto Stuffed Chicken Breasts

I love making stuffed chicken breasts recipes for dinner, like this Feta and Pesto Stuffed Chicken Breasts recipe. They are easy to make, put in the oven and then get other things done that I need to while the Feta and Pesto stuffed chicken breasts are baking.

When it comes to feta, this tastes amazing with both Greek feta and Bulgarian feta. I am going to recommend if you can get your hands on some Bulgarian Feta cheese that you try it! They do have a bit of a different flavor, but ever since this summer when my cousin gave me some Bulgarian Feta cheese I have been using it in EVERYTHING! Anything that I would normally use Greek Feta cheese for I have been switching out for Bulgarian Feta cheese and LOVING all of it!

When you are making this and pesto stuffed chicken if you have a few extra minutes, make some homemade pesto. It is SUPER easy to make, but fresh pesto is amazing. The jarred stuff will work, but like it is with just about anything, homemade is the way to go when you are wanting the best flavors possible.


Preparation

  • Heat the oven to 450°F. In a small bowl, combine the red pepper, olives, feta, parsley, thyme, orange zest, and 1 Tbs. of the butter mix until well blended. Taste and season with pepper and possibly salt, though the olives and feta contribute salt. The mixture should be highly seasoned.
  • Gently slide your index finger under the skin to create a small pocket. Scoop up some of the filling and push it into the pocket, spreading it as evenly as possible. Do this in a few places until you’ve used half the filling and covered the top of the breast, but be careful not to completely detach the skin from the meat. Tidy up the skin by stretching it over the filling and the breast as evenly as possible. Repeat with the second breast. Chill in the freezer for about 5 minutes to let the filling firm up.

    Create a space, not a flap. Try to keep the edges of the skin attached to the meat.


No flipping until you see the golden crust. Let the chicken sauté undisturbed to avoid tearing the skin.

The earthy-salty flavors of the Chicken with Red Pepper, Olives & Feta need a medium-bodied red with full fruit and medium tannins. Paul Jaboulet-Aîné’s “Parallèle 45” ($9) from the Rhône Valley would suit me just fine, as would Pepperwood Grove’s 1999 California Syrah ($7).


Easy Recipe: Yummy Pioneer Woman Stuffed Chicken Breast

Pioneer Woman Stuffed Chicken Breast. Italian Grandma Makes Stuffed Shells. · Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations.

pioneer woman baked chicken thighs (Patrick Ballard) Recipe. ree drummond fettuccine alfredo, pioneer woman alfredo pasta, pioneer woman chicken alfredo with spinach, alfredo sauce, pioneer woman chicken alfredo with spinach and tomatoes, chicken bowtie pasta. Once chicken has been coated, place a large saute pan on the stove over medium high heat. The Pioneer Woman's Best Chicken Dinner Recipes , By Healthy Living and Lifestyle.

A retro/nostalgic & easy MIYM (Melt In Your Mouth) chicken recipe that is in constant rotation in my house! #chicken #recipes #Easy #Dinner.

Once chicken has been coated, place a large saute pan on the stove over medium high heat.

Roasted Spatchcock Chicken | Recipe | Spatchcock chicken, Roasted chicken pioneer woman, Sheet .

stuffed chicken breast | Search Results | The Pioneer Woman

Pin on chicken pot pie recipe pioneer woman

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Top 24 Pioneer Woman Recipes Chicken Casserole - Home, Family, Style and Art Ideas

The Pioneer Woman | STUFFED Chicken Alfredo Shells. | Chicken alfredo, Pioneer woman chicken .

This not only adds a ton of flavor, but a lovely texture as well. Ree seasons chicken breasts with packaged taco seasoning and saves time by doctoring up bottled Ranch dressing with salsa and cilantro for this speedy lunch. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing.

Choose from broccoli-cheddar, margherita, spinach-artichoke, mushroom, and Stuffing a chicken breast intimidates some people, and that is understandable. Spinach stuffed chicken breasts always turn out tender and juicy. Every Pioneer Woman Book to Add to Your Collection.

I have found that it works just as well to spread the Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won't want any other kind of chicken. Stuff chicken breasts with your favorite fillings with one of our wonderful chicken breast recipes. Stuffed Chicken Breast - juicy boneless chicken breast stuffed with red bell peppers, fresh baby spinach and cheese.

These Stuffed Chicken Breasts Have Flavor Galore! Spinach Tomato Feta Stuffed Chicken Breast. Stuffed Chicken Breasts with Stuffing is an easy weeknight dinner that goes together pretty quickly.

The best Asparagus Stuffed Chicken Breast Recipe! Did you find this post useful? Chicken Alfredo Stuffed Shells. by The Pioneer Woman.

Chicken breasts stuffed with asparagus, sun-dried tomatoes, and mozzarella cheese, and baked in the oven. The Pioneer Woman's Chicken and Waffle Recipe With Homemade. While there are certainly a myriad of scrumptious ways to prepare a simple chicken breast, the one that I.

Guacamole Stuffed Chicken Breast Although they tasted great I think next time I'll just slather the guacamole Crispy Oven-Fried Chicken #healthystuffedchickenbreastovens (healthy stuffed chicken breast ovens). The Pioneer Woman Chicken Spaghetti Made LighterSimple Nourished Living. Just one of our best baked chicken breast recipes.

Guacamole Stuffed Chicken Breast Although they tasted great I think next time I'll just slather the guacamole Crispy Oven-Fried Chicken #healthystuffedchickenbreastovens (healthy stuffed chicken breast ovens). I have found that it works just as well to spread the Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won't want any other kind of chicken. Just one of our best baked chicken breast recipes.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Spinach Tomato Feta Stuffed Chicken Breast. Spinach stuffed chicken breasts always turn out tender and juicy.

This not only adds a ton of flavor, but a lovely texture as well. Where are you supposed to put all of the delicious fillings on that plump chicken. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations.


Chicken breasts stuffed with fresh figs and goat cheese

This elegant recipe-good enough for entertaining-goes together in a few minutes and cooks in less than half an hour. Serve it with a side dish of freshly cooked green beans seasoned with olive oil, chopped fresh mint, and salt.

Notes The fillet is the long slender piece attached to the bottom side of each breast half. They are sometimes removed from the chicken breasts and sold separately as “chicken tenders.” Pull them off and reserve them for another use, such as in stir-fries or soup.

Occasion Casual Dinner Party, Formal Dinner Party

Recipe Course main course

Dietary Consideration egg-free, gluten-free, low carb, peanut free, soy free, tree nut free

Equipment baking/gratin dish

Taste and Texture cheesy, fruity, herby, meaty, savory, winey

Ingredients

  • 4 large boneless and skinless chicken breast halves, fillets removed (see Note)
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 cup diced fresh green or black figs (about 6 figs )
  • ½ cup crumbled well-chilled goat cheese
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon minced garlic
  • 4 slices (about 1/8 inch thick) pancetta or bacon
  • ½ cup dry white wine

Instructions

Place the chicken breasts, smooth side up, on a work surface with the thickest portion to your right. Butterfly the breast by cutting through the thick side toward the tapered side so that you can open the breast like a book. Sprinkle the butterflied chicken breasts inside and out with ½ tablespoon of the thyme leaves, a pinch of salt, and a grinding of pepper.

In a small bowl combine the remaining ½ tablespoon thyme, the figs, the goat cheese, 1 tablespoon of the olive oil, the garlic, ½ teaspoon salt, and a grinding of black pepper, to combine. Spoon the stuffing onto one side of each chicken breast, dividing it evenly. Close the chicken over the stuffing. Wrap a slice of pancetta around each chicken breast. Hold the breast closed and the pancetta in place with a toothpick or a small metal skewer.

Oil a large (about 13 × 9-inch) shallow flameproof baking pan with the remaining 1 tablespoon olive oil. Place the chicken breasts in the pan and roast in the oven for 10 minutes. Turn and roast the other side until cooked through, about 10 minutes.

Remove the pan from the oven transfer the chicken to a serving platter and cover with foil. Add the wine to the pan and heat to a boil over high heat, scraping up the browned and reducing the wine to a syrup, about 5 minutes. Drizzle the wine over the chicken, and serve.