Yummy Stuffed Chicken
One thing I can count on in our family of five is everyone loves chicken. So, I am always on the hunt for new recipes. Because a few of my family members can be picky, I pretty much change most recipes I come across. I was given a recipe similar to this one when my children were little. I do not remember from whom. If by chance you happen to be reading my blog and it is you, please let me know. I always want to give credit for recipes of course! This takes a bit of preparation, so I will serve it on weekend and I love to make Yummy Stuffed Chicken Breasts for company.
Whenever I am having people over for dinner, I like to prepare something that they will like to eat, so I ask the usual questions if I’m having someone over I have not cooked before.
“Is there anything you can’t eat?” ” Is there anything you don’t like to eat?” I have never invited anyone over for dinner that has said they did not like chicken! So, this is a go to dish.
I think besides decorating a nice welcoming home for my family and guests, I love to serve a yummy meal around the table.
I love the conversation. The laughing. I love just being together.
So, I would love to share this recipe with you to wow your family and your dinner guests!
Let’s get to it: Here is a visual of your shopping list:
Before you prepare the chicken you will want to roast the red peppers. Have you ever done this before? It brings out such a sweet flavor. You will love them.
Preheat oven to 450. Cut the tops off of the peppers and arrange them on a foil lined baking sheet like this:
Cook for 15 min., then turn them over for another 10. When they are finished they will look like this:
The skin is soft and shriveled up and easily slides off, then you chop the inside! If you have never roasted bell peppers you are in for a treat! They seriously are delicious!!
The first thing you will need to do is butterfly the chicken.
Using your paring knife start cutting the chicken in half length-wise. Be careful not to cut the breast in half. Leave about a half of an inch to spare. Then spread it open. Put it between two pieces of parchment paper. Pound it or roll it until it is about 1/4 inch thick. I prefer using a rolling pin. It takes a little longer, but I have found when I pound it sometimes it tears apart. after you have flattened all of the chicken breasts, set them aside.
Meanwhile mix together the basil and the cheeses, add some black pepper.
Now you want to grate your seasoned croutons. I add them to a zip-lock and crush them with a wooden spoon… It is fun 😉
In a shallow bowl combine the egg and the milk. Place “smashed” croutons on a large plate.
For each breast cover the chicken with one layer of spinach, carefully spread 2 tablespoons of cheese mixture, 1-2 tablespoon of red peppers eyeball this. Then top with 2 slices of ham.
carefully roll the chicken “jelly-roll style”. Try to tuck in the ends if you can. Secure sides with toothpicks or cooking string. I didn’t have any string when I was making this for the blog, so toothpicks did just fine.
Next you are going to want to dip the chicken in the egg mixture. I find it too hard to make sure the chicken stays together so I use a basting brush and brush the egg mixture on.
Next roll it in the crushed croutons:
Place seam down on the baking dish and cook for 40-45 mins!
Serve. Sit back and enjoy everyone eating, laughing and talking together around the table!
- 6 boneless chicken breasts
- 8 ounces softened cream cheese
- 8 ounces of feta cheese
- 3 tablespoons of basil paste or fresh basil leaves
- 6 tablespoons of roasted red peppers
- 2 cups of croutons, grated
- 1 egg
- 2 tablespoons of milk
- bag of spinach leaves
- 8 ounces of thinly sliced smoked ham (12 pieces)
- black pepper to taste
- Preheat oven to 375* Using a paring knife butterfly cut each chicken breast. Place the chicken breasts between 2 pieces of parchment paper and pound them to at least ¼ inch.
- Combine the cream cheese, feta cheese, basil and season with black pepper.
- After you roast the peppers chop them.
- Pour croutons into a zip-lock bag and pound them with a masher or rolling pin.
- Combine milk and egg in a bowl. set aside.
- For each of the chicken breasts layer one layer of spinach leaves ( don't forget to cut off stems), then spread the cheese mixture carefully over the spinach leaves. Next layer 1 tablespoon of chopped roasted red peppers over the cheese mixture, top with two slices of ham.
- Roll up the breasts, try to tuck in the ends and secure with toothpicks!
- Using a baster brush brush the egg and milk mixture on the chicken breast, then roll in the crouton mixture. Place seam down on the baking tray.
- Bake for 40-45 min.