Stuffed chicken breast is something that I’ve only made a couple of times myself, but it’s a dinner classic.
As a kid, I used to love frozen chicken cordon bleu with its crispy breadcrumb crust, and the gooey cheese and salty slice of ham inside. I hate to admit this, but I’ve never actually had chicken cordon bleu either homemade or served in a restaurant, and I’m looking forward to making it myself in my own kitchen.
Since my husband gave up his life-long vegetarianism in favor of a more adventurous and varied diet, I’ve revisited many of the food favorites of my childhood that I didn’t want him to miss out on. Frozen chicken cordon bleu was definitely one of them. Though we sampled the Whole Foods version, it was still super salty and I wondered what the “real thing” might be like…
Now that we’re on the topic of rolled and filled poultry, there are so many delicious ways to make stuffed chicken breast. You can make it with a bread-based filling, or butter and herbs, sliced and held together with toothpicks or pounded out thin and rolled, then tied with string. And that’s just the beginning!
If you’re totally unfamiliar with stuffed chicken breast in its many forms, you’re definitely missing out. Here are 6 spectacular recipe suggestions to get you started:
This one is a tasty flavor combination, made with goat cheese, fresh rosemary and Canadian bacon. Found on MyRecipes and originally from Cooking Light, the recipe not only suggests serving this delish chicken dish with roasted asparagus, buttered and topped with a sprinkling of chives, but also alongside “a sliced baguette and a glass of crisp white wine.” How classy does that sound?
Class it up for the whole family and serve sparkling apple juice in fancy glasses for the kids, if you’re into that. Or serve sparkling apple juice in a fancy glass for yourself. Everyone loves a fancy glass of something good alongside some homemade stuffed chicken, right?
to recipes.rememberstuff.me
This recipe from Betty Crocker takes butterflied chicken breasts and makes them into a pizza-like masterpiece, filled with gooey mozzarella cheese and spicy pepperoni, then topped with crispy Italian breadcrumbs. Betty calls for turkey pepperoni, but I’ll leave that choice up to you.
I would definitely go with the recipe’s recommendation to serve this chicken alongside a fresh garden salad, though.
This recipe is from Sarah in New York at Food.com. She says, “This is the best chicken I have EVER had!” It’s hard to resist such a glowing recommendation.
This is your classic rolled and breaded variety of stuffed chicken breast, made with garlic, spinach (she uses frozen, but you could cook your own fresh spinach instead), feta and breadcrumbs. I like to use panko breadcrumbs for a bit of added crunch.
This version of stuffed chicken from Guy Fieri over at the Food Network offers classic Mediterranean flavors, and it’s really a one-dish meal since the starch is built right into the filling.
I’d still add a leafy green veggie on the side, maybe some fresh sautéed kale with garlic.
This recipe from Aidan’sMom at Food.com is made with another of my childhood kitchen standbys, chicken flavored Stove Top stuffing mix. Just add frozen broccoli, condensed cream of chicken soup, milk and parmesan, and you’re ready to rock.
You could also make your own chicken gravy and use fresh broccoli instead if you’re looking for a healthier option.
Last but not least (certainly not!), this recipe features the flavors of my old favorite, chicken cordon bleu. It’s a butterfly-style stuffed chicken though, rather than the rolled type.
The recipe from EatingWell offers the option to choose your cheese, but I would definitely go with Swiss.
Looking for even more ways to stuff that chicken? Search for recipes here on rememberstuff.me.
to articles.rememberstuff.me