Need Stuffed Chicken Breast Ideas Please

Nature Boy

Howdy.
I wanna try something new today. I have some boneless skinless chicken breasts that I would like to stuff with spinach, and probably cheese or something. I have never done this, but I understand you can pound the bejeevers out of the breasts and flatten them out, then roll stuff up in it. [p]Any good recipes and/or techniques for cooking on humpty??[p]Thanks
NB

BBQfan1

Nature Boy, I had mentioned to you before about the mushroom/onion/wine/monteray jack cheese chicken breast roll-ups I made. They were pretty good (but not as awesome as I had hoped). In tribute to Waldorf, how about a crab and cream cheese stuffing?

YB

Nature Boy,
I did these at Eggtoberfest and it seem to be a hit,i have cooked them at least 7 or 8 times since then for family and friends.
YB
[ul][li]Shrimp Stuffed Chicken Breast[/ul]

Nature Boy

YB,
Yeah, that does sound good. Maybe I could use spinach in there too. hmm.
Thanks YardBoy!

Nature Boy

BBQfan1,
Sounds like crab or shrimp could be great, and cheese along with the spinach (I have some spinach, and need to eat it soon).[p]How much can those breasts be pounded?? What temp to cook at, and how do I keep cheese from oozing out??[p]Thanks much. I wonder if I printed out that message you sent about the roll-ups you made. My pile of printouts is growing, and my binder has long been full. Gotta get organized![p]Thanks!
NB

Gretl

Nature Boy,
Here's a stuffing that is awesome. I've only used it in preparing baked stuffed boneless chicken legs, but it should work in boneless breasts, too. [p]Ingredients:
1/3 cups chopped carrots, lightly steamed or nuked
2 cups cooked rice
1 tablespoon freshly grated Romano cheese
1 cup shredded Fontina cheese
1/4 cup chopped red peppers, lightly steamed or nuked
9 spears fresh asparagus, cut into 1/2-inch pieces and lightly steamed or nuked
Salt and pepper to taste
1 egg, lightly beaten[p]For the sauce:
1/2 cup white wine
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped garlic[p]For the garnish:
1 tablespoon chopped parsley
Zest from 1/2 lemon[p]Though it seems rather daunting, if you nuke the vegs ahead of time, it goes fairly quickly. I'm assuming you have a rice steamer. [p]First, flatten the boneless breast halves between two sheets of wax paper. Pound them membrane side up with a down-and-out motion that sort of gently spreads the meat flat. Use a meat mallet or something similar.Salt and pepper the chicken.[p]Combine the rice, vegetables, cheese and egg until well mixed. Add any other spices that you wish; generally I add fresh Italian parsley and perhaps some fresh basil or pesto.[p]Place about a heaping tablespoon or so of the stuffing in the middle of each chicken breast piece and fold it up on all sides like an envelope. Secure with toothpick, or just place seam-side down in an oiled pan. Pour the wine and lemon juice over all, then sprinkle liberally with chopped garlic.[p]Now, here's the part I'm unsure of. I think I'd lay the pan on some firebricks in the Egg, since you don't want to burn the bottom. And since the boneless legs I've used have the skin on and therefore some fat, I would coat the chicken rather generously with olive oil before putting them in the pan In the conventional oven, the time is 45 min to an hour at 350. Add the garnish just before serving.[p]This amount of stuffing is enough for 16 chicken legs, and so probably perhaps 6 breast pieces. [p]Anyway, this is an alternative to other suggestions. So give it a shot. Gad, I'm hungry![p]Cheers,
Gretl[p]

bdavidson

Gretl,
That sounds great. NB could probably substitute the spinach for the asparagus to turn it into a Stuffed Chicken Breast Florentine dish...yum. I've printed it out and going to try it. I have a ton of boneless chicken breasts in the freezer.

RhumAndJerk

Nature Boy,
Off the top of my head, I would head for the Feta Cheese on this one.
Combine the crumbled Feta with the chopped cooked spinach, add some onions, wet it down a little olive oil and maybe some lemon juice.[p]I may be inclined to use the lemon as a garnish.[p]I would cook them indirect in a pyrex dish, say at 400 for 30 minuts?[p]I am totally guessing here,
RhumAndJerk[p]

Gretl

bdavidson,
Yes, I re-read NB's post and came to the same conclusion. If using spinach, you should nuke it first and squeeze the holy hell out of it; chop it and add to the mix. Unless completely dry, it would probably make the stuffing too wet and messy.
Cheers,
G.

Nature Boy

RhumAndJerk,
Sounds like a good guess. I was hoping to be lazy, and use ingredients I have at home (especially the spinach)! Lots of great ideas. I am set for the next four times...with a new recipe each time![p]Maybe I will try my new ceramic oval roaster!
Thanks
NB

Nature Boy

Gretl,
Wow. That does sound good. I could probably easily swap spinach for asparagus! (I'll work that spinch in somehow). The rice sounds like a great addition to kind of hold it all together.[p]Thanks for posting that. You better go get some lunch!
NB

Nature Boy

Gretl,
Great tip on the spinach. Great having you around!
NB

BBQfan1

Nature Boy, how would your cooked and drained spinach, onion, cream cheese, lemon (lemongrass?) & pine nuts work with what's in the NB pantry?

Seattle Todd

Nature Boy,[p]Normally I use this for stuffed salmon fillets but I've often thought it would be great in chicken, too.[p](approximate amounts and ingredients for for 6oz pieces)[p]6 oz brie (with no rind)
6 oz crabmeat
6 oz shrimp (cooked little guys)
2 - 3 t. fresh dill
3 T mayo
1 T fresh lemon juice (optional)[p]Mix 'em up in a bowl and stuff away![p]I normally serve these with a beurre blanc that I whip up really quick but that's not really necessary.

YB

Nature Boy,
Try Slo-Mo's stuffing,it was great in the beef tenderloin at Eggtoberfest.
YB
[ul][li]Slo-Mo's beef tenderloin[/ul]

Nature Boy

BBQfan1,
No pine nuts. Got cream cheese. Got spinach. Got garlic. Got Shallots. Maybe some slivered almonds. Got buffalo Wing Sauce!!![p]Thanks,
NB

RhumAndJerk

Nature Boy,
You got everything that you need. Skip the wing sauce. Mix, pound, stuff, roll and cook. That ingredient listing sounds like a good stuffing to me. Definitely make sure that you squeeze the spinach as was mentioned earlier.[p]Happy Grilling,
RhumAndJerk[p]

Nature Boy

RhumAndJerk,
Yeah, I figured I would just get throw out a reminder of the Wing Sauce that BBQfan generously gave me at the fest. [p]Thanks for the inspiration on how to cook with ingredients I have at home! I will make it happen.[p]Looks like we have several great recipes to try now!!
Thanks everyone!
NB

Nature Boy

Seattle Todd,
Man! You guys are loaded with recipes today. That sounds great. And it probably would be excellent with chicken. I think you just came up with my next salmon cook![p]Thanks for all the great ideas y'all.
NB