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Stuffed chicken breasts recipes?

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Dvasha ↓

Sun, Jan 31 2010, 3:19 pm

any good stuffed chicken breasts recipes?
want ot make for shabbas

ra_mom ↓

Sun, Jan 31 2010, 3:55 pm

would you like a recipe for kishka stuffed chicken breasts? really good!

challi ↓

Sun, Jan 31 2010, 5:36 pm

stuffed chicken cutlets with ground turkey. I make that.

↑ Dvasha ↓

Mon, Feb 01 2010, 1:15 am

I dont care for kishka.
How did you season the turkey, what else did you do with it?

Mitzvahmom ↓

Mon, Feb 01 2010, 1:29 am

I stuff chicken breasts with asparagus.

↑ Dvasha ↓

Mon, Feb 01 2010, 6:42 am

yum, how?

clew

Mon, Feb 01 2010, 9:25 am

I used to make beautiful stuffed chicken breasts. Back in the day...
Pound chicken breast fillets until they are very thin.
Finely dice and sautee an onion. add some fresh spinach.
make sure all the liquid is evaporated or drained out.
season with salt and pepper. I think I added an egg & some matza meal but can't be sure.
Put some spinach mix into the breast and roll the chicken around it.
Lay out on a baking sheet and put in the freezer for a little to keep the shape.
When it's par-frozen, beat up an egg & prepare a matza meal/sesame seed/sesaoning mix (like for shnitzel).
Dip in flour, then egg, then matza meal and refreeze for a little.
When it feels solid, fry in a generous amount of oil
These are so delicious and serve so beautifully.
I used to make them for special yom tov or sheva brochos.
Now I make sure there are no toys on the floor for yom tov and sheva brochos...

chocolate moose

Mon, Feb 01 2010, 10:38 am

for Rosh Hashana I stuffed fish with an apple mixture. you can look for that recipe here.

I've also seen that ppl use spinach or mashed potato, y9ou can google such recipes.

↑ challi

Mon, Feb 01 2010, 10:46 am

Mitzvahmom wrote:

I stuff chicken breasts with asparagus.

ground turkey
bread crumbs
italian spices (oregano, basil, thyme etc)
salt
pepper
soy sauce
italian dressing (if you want)
garlic
minced onion

pound cultets thin. roll around a log of turkey mixture. roll with flour eggs and bread crumbs in that order put in pan seam side down. Put in oven and cook.

It looks really nice when you slice it open and serve on a platter in halves that way there is a contrast in the color of the turkey and the white chicken meat.

umm enjoy.

lavender

Mon, Feb 01 2010, 11:43 am

ra_mom wrote:

would you like a recipe for kishka stuffed chicken breasts? really good!

that sounds delicious!! can you please share the recipe?

↑ ra_mom

Mon, Feb 01 2010, 11:50 am

lavender wrote:

ra_mom wrote:

would you like a recipe for kishka stuffed chicken breasts? really good!

that sounds delicious!! can you please share the recipe?

Kishke Stuffed Chicken
• 6 chicken breast halves
• 1 kishka, defrosted, all casings removed
• 1/3 cup apricot preserves
• 1 cup corn flake crumbs
• honey

Preheat oven to 350.
Pound the chicken to an even 1/4-inch thickness.
Cut a 1-inch slice of kishka. Roll it into a log and place into the center of a flattened cutlet. Repeat with remaining 5 chicken breast. (You may have extra kishka.) Roll the cutlets around the kishka, tucking in the ends.
Brush each roll with preserves and dip into cornflake crumbs, coating all sides.
Place seam-side-down into a baking pan.
Lightly drizzle with honey.
Bake, uncovered, for 30 minutes. Allow to stand for 10 minutes.
Lightly drizzle with more honey.
Serve sliced or whole. (sliced is really pretty)

↑ Dvasha

Mon, Feb 01 2010, 1:20 pm

thank you all~

↑ Mitzvahmom

Mon, Feb 01 2010, 11:34 pm

Mitzvahmom wrote:

I stuff chicken breasts with asparagus.

Pound chicken flat, take fresh or frozen asparagus (2-3 pieces). This I do ahead of time and freeze them individually. So I take out one per person, but they freeze beautifully.

The sauce is a honey mustard/olive oil.

I bake them 350 - if they are fresh does not take long. Frozen I cover with sauce and cover with aluminum foil and keep checking on it but it is usually an hour.

anotherima

Tue, Nov 20 2012, 1:27 pm

Pastrami Chicken Cutlets

You take chicken cutlets and pound thin then spread one side with mustard and lay a few slices of pastrami on top. Roll it up and then dip in a beaten egg then roll it in corn flake crumbs. Place in a pan that has been sprayed with Pam.
Bake 45 minutes to 1 hour at 350, covered.

Mrs Bissli

Tue, Nov 20 2012, 3:55 pm

I also have a recipe for chicken stuffed with ground turkey, except more chinese flavour.

Stuffing is 1/2lb turkey mince, 2 salad onion/scallion (trimmed and chopped finely), 4 brown mushrooms (trimmed and chopped finely), 1/4 cup coarsely chopped water chestnuts, 1 egg, 1 tbsp matza meal, a tiny bit of ground ginger (optional) and 1 teasp sesame oil. Mix all in a bowl, (I usually do double portion with 1 lb turkey mince, either freeze or cook as oriental meatballs) stuff thinly pounded chicken pieces (either breast/supreme or skinless/boneless thighs). Bake covered in 180C oven for about 30min, check for doneness with a skewer.

Otherwise the standard dried-bread-cubes-with-celery-sage-onion stuffing.

You can also stuff with curried rice (a very good way of using up leftover rice. Mix with curry sauce from jar, add chopped apricot).

ray family

Wed, Nov 21 2012, 2:15 am

stuff w/ spinach/onion/breadcrums+ spices. roll then dip in eggs and then bread crumbs
made a mushroom mixture- mushrooms/breadcrumbs. spices, egg. dip in egg then bread crumbs.

BeershevaBubby

Wed, Nov 21 2012, 2:45 am

Chicken-wrapped kebabs... or maybe it's kebab-stuffed chicken....

I buy frozen kebabs, take a chicken schnitzel that's been pounded thin and wrap it around the kebab. Secure with 2 toothpicks. Then dip (and roll) in seasoned egg, then roll in bread crumbs and bake for 15 minutes on one side, flip, and bake for another 10 minutes.

dimples

Wed, Nov 21 2012, 8:51 am

Mitzvahmom wrote:

I stuff chicken breasts with asparagus.

so it is just asparagus inside, no spices, eggs, fillings?

and what is the oil to mustard ratio. I really like the look of this recipe and would love to try it.

wifeandmore

Sun, Apr 07 2013, 11:46 am

Mitzvah mom can u pls erlbaorate on the asparagus shnitzel? I'm a REAL beginner in the kitchen but sounds HEAVEN!!!!!!!!!!!! Thanks

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