Sunday, July 12, 2009

Stuffed Chicken, Chicken Enchiladas, Chicken Paremsan

Stuffed Chicken Breast

4 boneless, skinless breasts
1 bag/box frozen spinach-squeeze in dish towel to drain water
2 cloves garlic, chopped
6 sun-dried tomatoes packed in olive oil, diced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/3 cup mozzarella cheese
1/3 cup low fat cream cheese
1 1/2 cups chicken broth
1/2 lemon juiced
2 tbs lemon juice
2 tsp Dijon mustard

Use 1 tbs olive oil from the sun-dried tomatoes and cook garlic over medium heat for 1 minute. Add the spinach, tomatoes, salt, pepper, and thyme and cook for 2 additional minutes. Transfer to a bowl and combine with cheeses.

Using a sharp knife cut a pocket in the thickest part of each breast and stuff 1/4 of stuffing into each breast. Season the outside of the chicken with additional salt and pepper.

Add additional tablespoon of olive oil to a large skillet over medium-high heat. Add chicken breasts and cook about 4 minutes on each side. Transfer to a baking dish and bake at 350 for additional 20-25 minutes to finish cooking the chicken.

While chicken is baking add chicken broth, lemon zest and juice to skillet used to cook chicken. Cook over medium-high heat scraping chicken bits up into sauce and reduce by 1/2 to make a light sauce-about 8 minutes.

Spoon sauce over chicken just before serving.

This sounds like much work, but it really isn't. This would be a great dinner to serve guests since it presents quite impressively!

Chicken Enchilada Casserole

4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterrey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
1 can enchilada sauce
12 to 14 soft round 6 to 8-inch flour or corn tortillas

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Then layer 1/2 the tortillas. Top with chicken mixture. Add final layer of tortillas and top with remaining salsa. I also added about 3/4 can of enchilada sauce, but it would be good without as well.

Chicken Parmesan

3-4 boneless skinless chicken breast
3 tbs olive oil
1 cup flour
3 eggs, beaten
2 tbs milk
1/2 cup Parmesan cheese
1/2 cup bread crumbs
1 tbs Italian seasoning
1 jar of your favorite pasta sauce
shredded mozzarella cheese

Flatten chicken breast with a mallet to uniform 1/3 inch thick between plastic wrap. Dredge in flour, then dip in egg and milk mixture. Finally mix Parmesan cheese, bread crumbs, and seasoning. Brown in olive oil over medium-high heat for a few minutes on each side.

Pour 1/3 of jar of pasta sauce in bottom of baking dish. Top with chicken breasts. Top each breast with a little sauce and shredded cheese. Bake at 350 until sauce is bubbly and cheese is melted.


  1. Those ALL sound wonderful! We eat a lot of chicken around here, just because it's so cheap. I'm always looking for new ways to make it because it can get old, fast! Do you ever roast whole chickens? I have a really good recipe for that, if you're interested. Super easy, too.

  2. Thanks for posting these! I will plan to make these once we get back in town! I appreciate the new recipe ideas :-)