Baked Stuffed Chicken Breast Recipe
I have been asked by many of you to share a recipe for a stuffed chicken breast. After all, it is a very popular dish in the United States, especially southern states. In fact, it is one of the most ordered dishes in many restaurants.
Personally, I like to make my own version of these chicken breasts because they are so much healthier than the ones served at restaurants and are also cheaper too! You can use this recipe as a guide when you want to make some baked stuffed chicken breasts at home.
Ingredients:
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour, divided
3 tablespoons butter or margarine, divided
2 large sweet red peppers, cut into strips (about 4 cups) or 1 can (16 ounces) whole tomatoes, drained and chopped fine (about 2 cups) and 1 cup fat-free chicken broth.
1/2 cup chopped onion
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
4 boneless skinless chicken breast halves (about 1-1/2 pounds total), cut horizontally almost in half to make 6 pieces.
1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 400 degrees F. Lightly grease a 13x9x2-inch baking dish. Arrange chicken breasts in dish, spacing evenly. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
Place about 2 tablespoons flour in each breast half, patting on flour to coat well.
In a 10-inch skillet over medium heat, melt 1 tablespoon butter and the remaining 2 tablespoons butter; add onion and red peppers; cook until tender, stirring occasionally (about 5 minutes).
Stir in tomatoes and broth; bring to boiling over high heat. Reduce heat to low; simmer 5 minutes or until mixture thickens slightly.
Remove from heat; stir in remaining 1 tablespoon flour and the remaining 1/2 teaspoon pepper. Spoon tomato mixture evenly over chicken breasts, spreading to cover completely (about 3/4 cup sauce for each breast half).
Top with about 2 tablespoons mozzarella cheese for each breast half, spreading to cover completely. Sprinkle with Parmesan cheese.
Bake at 400 degrees F for 30 minutes or until chicken is no longer pink (170 degrees F) and juices run clear when thickest part of chicken is pierced with a knife.
Remove from oven. Cover with foil and let stand for 5 minutes before serving.
Nutrition Facts:
1 serving = 3 pieces chicken + 1/3 cup tomato sauce + 2 tablespoons mozzarella cheese + 2 tablespoons Parmesan cheese
Nutrition-Per-Serving:
Calories: 326.4; Total Fat: 12.7g; Cholesterol: 82mg; Sodium: 579.5mg; Total Carbohydrate: 8.6g; Dietary Fiber: 0.6g; Protein: 36.8g
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Churro Crepes with Homemade Dulce de Leche
Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one. Churro Crepes. I made these for my family one Sunday morning and I made some for the guys at my office. I received high compliments, so I thought I ‘d share the recipe. Crepes are so easy to make once you get the batter right. You don’t need any fancy equipment. My mom always made her crepes in a regular pan greased with good old Crisco. I prefer a non-stick pan coated with cooking spray. To each their own.
I did try two different dulce de leches with the crepes. The darker dulce de leche was made by a friend. She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through. It produced a darker, thicker, and more rich flavored dulce de leche. I cooked mine in a jar in the slow cooker for 10 hours (see how here). I ended up with a lighter, creamier and thinner dulce de leche. Each is equally good, it just depends on what you need it for. If you want to use it as a filling for a cake or cupcakes, the thicker one is better. If you want to pour it over ice cream or crepes, then the thinner one works better. I did like my homemade dulce de leche better with these crepes because the taste didn’t over power the cinnamon flavor and the light fluffy texture of the crepe. The thicker, darker dulce de leche was just to strong for this delicate treat.
For those who just don’t care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes. It is dark and thick like the one my friend made. You should be able to find it at your local Spanish market. If not, you can try La Salamandra brand on Amazon.com.
Churro Crepes
by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 whole egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
For the cinnamon sugar
Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
Eat and enjoy!
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