Stuffed Chicken Breast (Crock Pot or Oven) OAMC



I like making my own stuffed chicken breast in bulk.  Making stuffed chicken yourself is a significant cost savings instead of buying them; especially when chicken is on sale. 
                                                                      
I usually sit down and stuff a dozen or two at a time for the freezer.  I wrap them individually and tightly in plastic wrap and then store them together in a large freezer bag.  I will pull out what I need the day before cooking and let them thaw in the fridge.  Once fully thawed these can be cooked in the oven, toaster oven, or crock pot. 

Today I cooked them in the crock pot and they came out delicious and tender. The possibilities for stuffed chicken breasts are endless, but some of my favorites things to stuff chicken with are:

ham and swiss cheese (aka Cordon Bleu),
feta, sun dried tomatoes and spinach,
goat cheese and spinach
pepperoni and mozzarella.

Ingredients
boneless skinless chicken breasts
Your items for stuffing (i.e. cheese, veggies, meat)
Breadcrumbs (optional)

Directions
(1) Place each piece of chicken breast between plastic wrap and pound it thin using a mallet or back of a pan
(2) Place approximately 2 tablespoons of your stuffing onto the chicken breast and then roll tightly. Roll in breadcrumbs if desired.  At this point, you can wrap these individually in plastic wrap and then freeze in a freezer bag or cook them.

Crock Pot Cooking Directions
Place rolled chicken in the crock pot seam down and top with either 1 cup of chicken broth or (1) 15 ounce can of tomatoes undrained.  Cook on low for 3 1/2-4 hours or on high for 2 1/2 hours.

Oven Directions:
Bake 30 to 45 minutes (depending on the size of your chicken breast) in a 400 degree oven until chicken reaches an internal temperature of 165 degrees.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Stuffed Chicken Breast (Crock Pot or Oven) OAMC



I like making my own stuffed chicken breast in bulk.  Making stuffed chicken yourself is a significant cost savings instead of buying them; especially when chicken is on sale. 
                                                                      
I usually sit down and stuff a dozen or two at a time for the freezer.  I wrap them individually and tightly in plastic wrap and then store them together in a large freezer bag.  I will pull out what I need the day before cooking and let them thaw in the fridge.  Once fully thawed these can be cooked in the oven, toaster oven, or crock pot. 

Today I cooked them in the crock pot and they came out delicious and tender. The possibilities for stuffed chicken breasts are endless, but some of my favorites things to stuff chicken with are:

ham and swiss cheese (aka Cordon Bleu),
feta, sun dried tomatoes and spinach,
goat cheese and spinach
pepperoni and mozzarella.

Ingredients
boneless skinless chicken breasts
Your items for stuffing (i.e. cheese, veggies, meat)
Breadcrumbs (optional)

Directions
(1) Place each piece of chicken breast between plastic wrap and pound it thin using a mallet or back of a pan
(2) Place approximately 2 tablespoons of your stuffing onto the chicken breast and then roll tightly. Roll in breadcrumbs if desired.  At this point, you can wrap these individually in plastic wrap and then freeze in a freezer bag or cook them.

Crock Pot Cooking Directions
Place rolled chicken in the crock pot seam down and top with either 1 cup of chicken broth or (1) 15 ounce can of tomatoes undrained.  Cook on low for 3 1/2-4 hours or on high for 2 1/2 hours.

Oven Directions:
Bake 30 to 45 minutes (depending on the size of your chicken breast) in a 400 degree oven until chicken reaches an internal temperature of 165 degrees.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking


Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine