Stuffed Chicken Breasts

STUFFED CHICKEN BREASTS
  • 2 boneless chicken breasts
  • 4 tablespoons butter
  • 1 tablespoon minced garlic
  • 4 strips bacon (cooked completely and crumbled)
  • 1/4 cup shredded cheese (I use the six cheese Italian & sharp cheddar)
  • 3 teaspoons rubbed dalmatian sage
  • 3 teaspoons poultry seasoning
  • 3 tsp Nature’s Seasonings (click for recipe)
  • 1/2 cup + 2 heaping tablespoons flour
  • 1/2 cup Italian Style Bread Crumbs (the kind with Romano or Parmesan cheese and Italian spices in it)
  • 2 cups chicken broth

Preheat oven to 350 degrees.  In a frying pan or saute pan melt butter on low heat.  Add garlic and saute until starts to turn brown.  Pound chicken breasts between two sheets of plastic wrap to 1/4 inch thick.  Dry chicken breasts with paper towels.  Mix 1 tsp sage, 1 tsp natures seasonings and 1 tsp poultry seasoning with 1/2 cup flour.  Spread flour mixture on a plate.  Spread Breadcrumbs on a 2nd plate.  Lay chicken breasts on flat surface and take 1 tablespoon of butter and garlic and spread over each breast.  Sprinkle 1/2 teaspoon each of sage, poultry seasoning & natures seasoning on each breast.  Sprinkle 1/2 of the bacon and cheese on each breast leaving 1/4 inch on each side.  Roll in sides and roll up into a log.  Secure sides and ends with toothpicks.  Dredge Chicken Rolls in flour mixture.  Roll floured breasts in butter and garlic.  Roll buttered breasts in breadcrumbs.  Place in a baking dish coated with non stick cooking spray.  Bake at 350 for approximately 30 minutes.  Check for to make sure chicken is cooked through (when cut should no longer be pink inside and any juice should run clear).  Remove from oven and let sit covered loosely with foil for 10 minutes.  Add 2 tablespoons flour, 1 tsp natures seasoning, 1 tsp poultry seasoning, and 1 tsp sage to remaining butter and garlic in frying pan.  Increase heat to medium and stir until mixture is bubbly and very thick paste (it will be like a rue); if not a thick paste, add more flour a teaspoon at a time until it is a thick bubbly paste. Slowly about 1/4 cup at a time, add chicken broth, stirring constantly and completely mixing broth with paste after each addition.  Once all broth is added, continue stirring and boil for about 2 minutes.  You should have a nice thick sauce when it is done.  You can also add 1/4 cup of sour cream to this for a nice addition.  Reduce heat and add the sour cream and constantly stir until mixed completely and bubbling.

Serve with Potatoes or Rice and make sure to give your guests some extra sauce to pour over them if they wish.

You can substitute the bacon for 1 slice of Prosciutto for each breast.  Additionally if you don’t like them rolled, omit the pounding out to 1/4 inch and make a slice into the thickest part of the breast making a pocket, fill pocket with ingredients that are spread on flattened breasts and follow the rest of the recipe, dredging in flour, butter and breadcrumbs.

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