How to Make Stuffed Chicken Breast (with Pictures)

How to Bake Chicken

Baking is an oven-based technique that is considered to be among the healthiest methods for cooking chicken.
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Dredge chicken pieces in flour seasoned with salt and pepper.
  3. Melt 1/2 cup butter in large baking pan in oven. Remove pan from oven; roll chicken in butter to evenly coat.
    
Melting the butter right in the baking pan saves work.
  4. Arrange chicken, skin side down, in single layer in baking pan.
  5. Bake chicken 50 to 60 minutes or until no longer pink in center, turning pieces over after 30 minutes.
    
Use tongs to turn the chicken. If you pierce the pieces with a fork, the juices will run out and the chicken will be dry.
Poaching is another healthy way to prepare chicken. Learn more about this method in the next section.

Not what you’re looking for? Try these:

  • Chicken Recipes: Chicken is a very versatile food that can take on a variety of different flavors and be used in all kinds of dishes. Find some suggestions on our Chicken Recipes page.
  • Cooking Chicken: Cooking chicken can be a bit difficult because it’s imperative that the meat is cooked all the way through. Gather helpful tips at HowStuffWorks.
  • Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.

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How to Braise Chicken

Braising is a moist-heat cooking method used to tenderize tough cuts of meat. Chicken is normally browned first and then braised.
  1. Rinse chicken; pat dry with paper towels.
  2. Heat oil in heavy, large saucepan over medium-high heat.
  3. Add chicken pieces to hot oil in a single layer without crowding.
  4. Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
    
Remove chicken pieces to a clean plate after browning.
  5. Add braising liquid and other ingredients per recipe to saucepan; bring to a boil over high heat.
  6. Reduce heat to low; simmer, covered, about 15 minutes or as recipe directs.
  7. Add chicken to ingredients in saucepan. Cover and simmer according to recipe directions, typically 40 to 45 minutes, until chicken is no longer pink in center.
Stir-frying chicken is a great method when you don’t have a lot of time to cook. Find stir-frying tips on the next page.

Not what you’re looking for? Try these:

  • Chicken Recipes: Chicken is a very versatile food that can take on a variety of different flavors and be used in all kinds of dishes. Find some suggestions on our Chicken Recipes page.
  • Cooking Chicken: Cooking chicken can be a bit difficult because it’s imperative that the meat is cooked all the way through. Gather helpful tips at HowStuffWorks.
  • Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.

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How to stuff chicken breasts

There are a lot of ways to stuff chicken, but here’s what I like do. 

  • Take a pairing knife and gently pierce the thickest part of the top of the chicken breast. Push it through the chicken as far as it will go. 
  • Gently use the knife to make a pocket in the chicken, but don’t cut all the way through. 
  • Put your stuffing in a plastic baggie. Cut the end off. Gently fill the pocket with your filling. 

Use a Thermometer

The only way to know for sure that your chicken and your stuffing have both reached a food-safe temperature is to use a thermometer. A leave-in meat thermometer is fine as long as you pull it out near the end of your chicken’s cooking time and test in a couple of other places. An instant-read thermometer is usually easier, though, because it gives you a reading in seconds so you don’t have to stand and wait.

Use the thermometer to test your chicken in at least three spots: the thigh, the base of the wing and the thickest part of the breast. When you know for sure that your chicken is done, start testing the stuffing as well. Slide your thermometer into the dressing in two or three places to make sure all of it has reached the target temperature of 165 F.

Step #9

Fold the meat and skin around the stuffing.

Pull the skin tight to ensure the stuffing stays in the chicken by pulling it towards you.

Then underneath to keep the stuffing in.

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Brie- and Apple-Stuffed Chicken Breasts

Renee Comet / StockFood Creative / Getty Images

Tart Granny Smith apples and funky, creamy brie cheese make a wonderful pairing inside of a juicy chicken breast. An herbal cider pan sauce gives these stuffed chicken breasts a fall flavor, plus it makes the perfect excuse to serve the chicken with mashed potatoes to collect all the saucy goodness. Swap the brie with Camembert or another soft cheese, experiment with different herbs, or use pears instead of apples for a fun variation.

Spinach and Artichoke Stuffed Chicken Breast

The Spruce / Elaine Lemm

Get your greens by stuffing chicken breasts with torn spinach leaves, canned artichoke hearts, lemon juice, and mascarpone cheese. Smother it all in a creamy lemon sauce. This dish makes fabulous leftovers and can be sliced thin to use as filling in sandwiches and wraps, or as part of a salad.

Things You’ll Need

  • Cutting board
  • Smooth paring knife, 3 to 4 inch (7.6 to 10 cm) blade
  • Medium mixing bowl
  • Mixing spoon
  • Chopping knife
  • Baking sheet
  • Aluminum foil, parchment paper, or cooking spray
  • Toothpicks or kitchen twine
  • Pastry brush
  • Instant-read meat thermometer

Chicken stuffed with mushrooms and rice in the oven

First of all, prepare the chicken stuffing: the ol

First of all, prepare the chicken stuffing: the olive oil should be of high quality, fry the onions and mushrooms on it, then add the rice and heat it so that it is saturated with the mushroom flavor.

Required number of products:

  • 1 chicken carcass;
  • 1 onion;
  • 2 bags of rice;
  • 50 g sour cream;
  • 6 medium sized mushrooms;
  • 60 g high quality olive oil;
  • spices are added to your liking and to taste.

The total cooking time is about 2 hours. The finished dish (per 100 g) contains 300 kcal.

How to stuff a chicken:

  1. Boil rice until ready (as recommended on the package);
  2. Heat olive oil in a skillet, add onion. When he reddens a little, put the mushrooms cut into cubes. Fry until cooked mushrooms. Add rice and stir it, warm it; Free the chicken from the bones. Hips and wings re
  3. Free the chicken from the bones. Hips and wings remain intact, only bones are trimmed from the inside. Using a thin knife, lift the skin, starting from the tail, gradually rising upwards, then turn the bird inside out; From the white meat (breast) make the stuffing and
  4. From the white meat (breast) make the stuffing and mix it with the prepared filling (mushrooms + rice), season with spices; Stuff the chicken, sew or seal the edges with toot
  5. Stuff the chicken, sew or seal the edges with toothpicks, coat with sour cream and send to the oven for an hour. In the middle of cooking chicken turn.

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Meet Nicole Welcome! My lifelong passion for delicious food and cooking has evolved into an equal love of showing you easy elevated meals can be approachable and most importantly, tasty. Read More

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