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Stuffed chicken breasts without spinach- alternatives to Cordon Bleu?

fldhkybnva Mar 8, 2013 11:55 PM

I'd like a few variations on stuffed chicken breasts. We've been having Cordon Bleu a lot, well more than a lot and I'd like to mix it up. Any favorite recipes without spinach?

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    fourunder RE: fldhkybnva Mar 9, 2013 01:32 AM

    There's a Chain restaurant that used to make an incredible Stuffed Chicken Breast with Guyere Cheese rolled in breadcrumbs.....Everytime I went there, I had to order it.

    The most popular recipes almost always include cheese and a type of ham and almost every country has a popular version of it. I like Asparagus and Prosciutto with some type of sharp cheese, but a bland cheese like mozzarella would work too. If a gree vegetable is not to your liking, then Sun-dried tomatoes or Roasted Peppers would be a nice alternative.

    My favorite Stuffed Chicken Breast though is a properly prepared Chicken Kiev.....simple, but very satisfying.

    2 Replies
    1. re: fourunder
      fldhkybnva RE: fourunder Mar 15, 2013 08:27 AM

      I think you gave me a great idea for this weekend. I have been obsessed with the Divina marinated roasted tomatoes so I thought I might do a combination of roasted tomatoes and smoked mozzarella. I imagine that'd be a nice combination.

      1. re: fldhkybnva
        Musie RE: fldhkybnva Mar 22, 2013 02:53 PM

        Why not add some diced olives in there too?

    2. Njchicaa RE: fldhkybnva Mar 9, 2013 03:41 AM

      My husband made this recipe last night: http://www.williams-sonoma.com/m/reci... He stuffed filet mignon instead but I bet it would be even better with chicken.

      1. w
        wincountrygirl RE: fldhkybnva Mar 9, 2013 03:47 AM

        Prosciutto and goat cheese. Check Epicurious.com for tons of stuffed chicken breast options.

        5 Replies
        1. re: wincountrygirl
          fldhkybnva RE: wincountrygirl Mar 9, 2013 09:13 AM

          I picked up some prosciutto this morning with the though to perhaps change the dish by substituting it for the ham. It's so thin. Is there a good way to separate slices? Also, I usually use 1 slice of ham but 1 slice of the very thin prosciutto seems like it wouldn't add much even though I know it can be quite flavorful. Do you usually just use 1 slice?

          1. re: fldhkybnva
            wincountrygirl RE: fldhkybnva Mar 9, 2013 09:31 AM

            It adds a lot of flavor. If you can't separate the slices you could chop it up and mic it with the goat cheese. Usually the slices are not laid out on top of each other, just overlap slightly. If you take it out of the fridge and let it come to room temp the slices are easier to separate.

            1. re: fldhkybnva
              gingershelley RE: fldhkybnva Mar 22, 2013 12:46 PM

              Ask the person slicing your prosciutto to place a paper between slices, that way you can pull away as many slices as you need without them sticking together and tearing.

              The prosciutto is a more concentrated and salty flavor than ham, so yes, 1 slice is usually enough for a chicken breast.

              An asparagus spear with the prosciutto and smoked mozz would be a nice combo too:)

              1. re: gingershelley
                fldhkybnva RE: gingershelley Mar 22, 2013 09:57 PM

                Wow you just keyed in on 2 of my favorites - asparagus and smoked cheese.

            2. re: wincountrygirl
              Will Owen RE: wincountrygirl Mar 22, 2013 02:35 PM

              First Cordon Bleu I had was in a very nice big café in Chapel Hill, and it was stuffed with prosciutto wrapped around Gruyere. I've never tried making that, but I'll certainly never forget it. It's another one of those dishes that's a lot easier to do in a restaurant setting, since all the hard production work can be done before the kitchen gets busy, and then they can be finished and plated to order.

            3. foodieX2 RE: fldhkybnva Mar 9, 2013 05:18 AM

              Some of my favorite (non spinach) stuffed chicken breast are:

              cream cheese and chopped fresh herbs

              sautéed fresh mushrooms, onions, garlic mixed with parm and bread crumbs. add a sprinkle of mozzarella too.

              wild rice mixed with sausage, onions, celery

              asparagus, ham/proscuitto and cheddar. also really good with goat cheese.

              traditional bread stuffing and cranberry

              35 Replies
              1. re: foodieX2
                macca RE: foodieX2 Mar 22, 2013 12:50 PM

                Lots of great ideas! We normally dont cook chicken breasts ( we like the thigh), but these recipes sound great. I think I will try the cream cheese and herb this weekend.

                1. re: foodieX2
                  macca RE: foodieX2 Mar 24, 2013 02:51 PM

                  Wanted to report back. Made them stuffed with cream cheese, garlic, parsley and tarragon. Stuffed the breasts, rolled them, dredged in flour, dipped in egg, then bread crumbs. Let sit in the fridge for a few hours, then baked in the oven. Delicious! Will try with the mushrooms next time.
                  Have only enjoyed boneless, skinless breasts on the grill- but I am now a convert to this method. Thanks!

                  1. re: macca
                    foodieX2 RE: macca Mar 24, 2013 03:15 PM

                    Great to hear! Glad you enjoyed them.

                    1. re: macca
                      LindaWhit RE: macca Mar 24, 2013 04:07 PM

                      macca, that sounds like a great stuffed chix combo!

                      1. re: LindaWhit
                        macca RE: LindaWhit Mar 25, 2013 06:04 AM

                        I am happy with this thread! As I said, hardly ever use boneless, skinless chicken- but now I have lots of ideas. Now my only issue is finding chicken breasts that did not come from amazonian chickens! I bought the boneless, skinless, half breasts last week, and had to cut them in half they were so big.

                        1. re: macca
                          designergirl RE: macca Mar 25, 2013 06:09 AM

                          So, play butcher...and you might want to pound them for a more even cooking in the oven.
                          Cooking is all about prep and detail...relax and enjoy!

                          1. re: designergirl
                            macca RE: designergirl Mar 25, 2013 07:20 AM

                            Did not have to pound them- l ike breadcrumbs, that is one of my least favorite kitchen tasks! But I did slice them all in half and froze- so I am good to go next time!

                          2. re: macca
                            LindaWhit RE: macca Mar 25, 2013 06:14 AM

                            I'm pretty sure that Trader Joe's sells smaller, non-Frankenchicken breasts. I would do the same as you - cut them in half lengthwise and *then* pound them.

                            1. re: LindaWhit
                              Breadcrumbs RE: LindaWhit Mar 25, 2013 06:51 AM

                              Instead of pounding chx (one of my least favourite kitchen tasks) I've now taken to slicing them in half through the centre to make them thinner.

                              Not sure if I've explained this well but if the chx breast was about 1" thick then I'd cut it across the middle (as if I was about to butterfly it) but I cut through so now I have 2 pieces each 1/2" thick. You can repeat this step if the chx is really thick. It's quicker and less messy/noisy than pounding.

                              1. re: Breadcrumbs
                                macca RE: Breadcrumbs Mar 25, 2013 07:21 AM

                                That is exactly what I did! I also popped them in the freezer for about ½ hour- made them much easier to slice.

                                1. re: Breadcrumbs
                                  fldhkybnva RE: Breadcrumbs Mar 25, 2013 07:30 AM

                                  I do this as well and posted about it below because I didn't see this thread - it's infinitely easier than the roll method and you can fit much more in. I actually stuffed quite literally a cereal bowl full of broccoli into 2 breasts last night without leakage or frustration.

                                  1. re: Breadcrumbs
                                    LindaWhit RE: Breadcrumbs Mar 25, 2013 08:38 AM

                                    That's what I said I do as well with the Frankenchicken breasts. But I still think they need some pounding, even after slicing in half lengthwise.

                                    1. re: LindaWhit
                                      fldhkybnva RE: LindaWhit Mar 25, 2013 08:47 AM

                                      The slicing also makes them more tender IMO. I probably will be a lifelong stuffed chicken lover, but this thread has me wondering why I prefer this much more to the same toppings on top - just a curious thought but I love all of these ideas as stuffed chicken has become at least a twice weekly meal.

                                      1. re: fldhkybnva
                                        fldhkybnva RE: fldhkybnva Mar 25, 2013 11:50 AM

                                        Oops, I meant pounding makes them more tender.

                                    2. re: Breadcrumbs
                                      designergirl RE: Breadcrumbs Mar 27, 2013 05:34 AM

                                      OH Sorry- I forgot to mention- "butterfly" ( flat slicing), then pound out to get even.
                                      Place the breasts under saran before pounding- if the wrap is over the board- no mess.

                                      1. re: designergirl
                                        fldhkybnva RE: designergirl Mar 27, 2013 07:50 AM

                                        Yup, Saran wrap and I've found that the best whacking tool is my fist.

                                    3. re: LindaWhit
                                      macca RE: LindaWhit Mar 25, 2013 07:20 AM

                                      Will check them out next time I am at TJ's. Thanks.

                                      1. re: LindaWhit
                                        designergirl RE: LindaWhit Mar 27, 2013 05:35 AM

                                        LMAO- " Frankenchicken"....Good one!

                                      2. re: macca
                                        fldhkybnva RE: macca Mar 25, 2013 07:23 AM

                                        Do you have a Whole Foods in your area? I know people have their reasons for loving or hating it but it's the only place around that I've found reasonably sized chicken breasts. Also they have air-chilled breasts which the opinions are mixed about. I had never had them until I mistakenly picked them up one day and if only in my imagination they were moister and more tender which might be due to the fact that many chicken breasts in the store are infused with water.

                                        1. re: fldhkybnva
                                          macca RE: fldhkybnva Mar 25, 2013 08:10 AM

                                          There are a few Whole Foods nearby- but usually not on my usual list of stores- though I have always had great oranges from there! Thanks to the tip, though. Will check it out next time I am there.

                                        2. re: macca
                                          juliejulez RE: macca Mar 25, 2013 09:41 AM

                                          I've found the ones that come in "value packs" tend to be a bit smaller. Still somewhat large... ranging in 7-10oz usually, but better than the ones sold in the smaller packs. I got a pack of 3 at Sprouts a few weeks ago where each half breast was at least a pound!

                                          1. re: juliejulez
                                            fldhkybnva RE: juliejulez Mar 25, 2013 10:01 AM

                                            At my local Safeway they average 3/4 lb but I suspect they might be water inflated.

                                            1. re: juliejulez
                                              macca RE: juliejulez Mar 25, 2013 10:26 AM

                                              These were the value pack size- on sale for 1.99 lb. Wished I had looked at the weight- but they were really big!!!

                                              1. re: macca
                                                juliejulez RE: macca Mar 25, 2013 10:31 AM

                                                Oh bummer. That's what I pay for mine but I guess it would vary store to store. I also try to find the smallest value pack they have... each one still has 5 breasts per pack, but I figure if it's lower weight I'll at least get a few that are on the smaller side.

                                                1. re: juliejulez
                                                  macca RE: juliejulez Mar 25, 2013 11:39 AM

                                                  I am just the opposite when I buy chicken thighs- always looking for the largest ones! Love chicken thighs!

                                                  1. re: macca
                                                    fldhkybnva RE: macca Mar 25, 2013 11:51 AM

                                                    I actually do too - I look for the biggest chicken breasts when I stuff because then I can cut them into 2 reasonable halves and want as much chicken as possible. In fact, the first time I picked up the Whole Foods chicken I was frustrated that they were so small so I continue to use them for other preparations because they are very tender and usually go for the full breast to use for stuffed chicken. Where do you buy chicken thighs? I can't seem to find any bigger than half my fist anywhere.

                                                    1. re: fldhkybnva
                                                      macca RE: fldhkybnva Mar 25, 2013 01:01 PM

                                                      I buy them at a local farm market. So good.

                                                    2. re: macca
                                                      juliejulez RE: macca Mar 25, 2013 11:54 AM

                                                      Oh I do too... just thighs are a lot harder to stuff :) I'm also a calorie counter so bigger isn't always better for poultry... I eat large portions but I don't want to be stuck with like... 2 extra ounces of chicken.

                                                      1. re: juliejulez
                                                        fldhkybnva RE: juliejulez Mar 25, 2013 12:15 PM

                                                        I'll have your 2oz. I won't embarass myself with specifics on the volume of my chicken breast intake but I love it because it can be tasty and I can load up without exhausting the calorie bank but I'm a weightlifting protein-inhaling freakazoid. I do share your feeling though about the random extras when you can't find the size you want. Even with the big guys which I might eat a whole and a part so then there's that remaining part of the other gargantuan chicken. I would not like to meet those chickens in a dark alley :)

                                                        1. re: juliejulez
                                                          macca RE: juliejulez Mar 25, 2013 01:05 PM

                                                          WE love chicken thighs-I make a dish with left over pilaf. I cook some spinach, and add to the rice pilaf. Put in a pie or casserole dish. Slice up some mushrooms and add to dish. SPrinkle with lemon juice. For the chicksn thighs- add a slice of lemon and sliced garlic between the skin and the meat. Sprinkle with more lemon juice. Coat the thighs with olive oil, salt and pepeer and bake until done- the skin is so crispy, and the juices from the chicken moisten the rice and vegetables. We love it!

                                                2. re: macca
                                                  LisaPA RE: macca Mar 30, 2013 08:31 PM

                                                  I need to search for the smaller chickens as well - I started calling the chicken Gigantor, because each breast had to be cut in at least fourths. It's disturbing.

                                                  1. re: macca
                                                    GrammyM RE: macca Mar 31, 2013 08:13 AM

                                                    Macca, try organic chickens. They're normal size because they didn't have a diet of growth hormones.

                                                    1. re: GrammyM
                                                      LindaWhit RE: GrammyM Mar 31, 2013 10:40 AM

                                                      It is illegal in the U.S. for chickens to be fed growth hormones. The chickens are *bred* to grow quickly and larger, not because they were fed growth hormones.




                                                      1. re: LindaWhit
                                                        GrammyM RE: LindaWhit Mar 31, 2013 08:56 PM

                                                        Oooops! That's right. Those chickens weren't fed growth hormones because that would be illegal. Instead they were fed beef by-products from cattle who HAD been fed growth hormones.

                                                        And that's how the poultry industry gets around those annoying anti-hormone laws. And the consumer ends up with Frankenchickens.

                                                      2. re: GrammyM
                                                        macca RE: GrammyM Apr 1, 2013 07:40 AM

                                                        that is a good idea- i do all the meals for my elderly mom, and she is recovering from radiation treatments. Trying to cook extra healthy for her, and this will certainly be good- and she eats chicken at least four times per week!

                                              2. LindaWhit RE: fldhkybnva Mar 9, 2013 05:29 AM

                                                No specific recipes, but some ideas:

                                                >Minced sun-dried tomatoes mixed with feta.
                                                >Goat cheese and chopped roasted red peppers.
                                                >Sauteed mushrooms, prosciutto, gruyere, and basil.
                                                >Brie and caramelized onions.

                                                1. Breadcrumbs RE: fldhkybnva Mar 9, 2013 05:43 AM

                                                  How about Chicken and Prosciutto Parmesan?

                                                  This is a variation on stuffed chicken breasts. I like it for weeknights because its fuss-free and instead of actually stuffing the breasts, you top your chx w the cheese and wrap it in the prosciutto. I've also tucked a slice of sun-dried tomato or roasted red pepper under the cheese. Quick, easy and delicious!!


                                                  1. mrsfury RE: fldhkybnva Mar 9, 2013 06:05 AM

                                                    We do stuffed chicken fairly often with many different fillings. Cheese and tomato are my favorites. Once stuffed I like to wrap it in either bacon or prosciutto then drizzle with cane syrup and top with cracked black pepper.

                                                    1. MGZ RE: fldhkybnva Mar 9, 2013 06:24 AM

                                                      The all time greatest stuffed chicken breast dish has gotta be Chicken Kiev. I'm shocked no one has mentioned it yet. Cutting into a cutlet and having that buttery, herby goodness ooze out. Aw, man, that good stuff.

                                                      5 Replies
                                                      1. re: MGZ
                                                        fourunder RE: MGZ Mar 9, 2013 08:55 AM

                                                        I'm shocked no one has mentioned it yet......

                                                        I would respectfully disagree....
                                                        : 0 )

                                                        1. re: fourunder
                                                          MGZ RE: fourunder Mar 9, 2013 09:03 AM

                                                          Sorry I missed that, Doc. Must be the new format? I wholeheartedly agree with the basic notion, however, Chicken Kiev, done well, is a thing of glorious beauty.

                                                        2. re: MGZ
                                                          PHREDDY RE: MGZ Mar 9, 2013 09:02 AM

                                                          MGZ.....have you ever tried it in Kiev?......I did three years ago and it is nothing like here in the US.....
                                                          Simply put.....chicken with a breading, stuffed with some butter....flash fried , then baked....you can pick it up with your hand, bite into it.....as the native Kievenians do...I did and got a stain on my shirt from the butter that oozed out!!!!
                                                          It was delicious !!!!!

                                                          1. re: PHREDDY
                                                            MGZ RE: PHREDDY Mar 9, 2013 09:22 AM

                                                            Never been to Ukraine, or any of Eastern Europe, for that matter. Given my genetics, I would love to visit though. Call me next time and I'll gladly carry your bags and a coupla bibs for the tasting. That chicken sounds fantastic.

                                                            1. re: MGZ
                                                              PHREDDY RE: MGZ Mar 10, 2013 08:07 AM

                                                              Actually would love to go back, and would love to have you along....the reason to go there was to visit the birthpalce of my grandmother and grandfather. GM in a city called Liviv, GF in a small town called Grodek, all about 4 hour car ride from Kiev.

                                                              It so happens that it was this grandmother, who really my brother and I into cooking and baking....so the food we found there was just like hers , extrodinary!

                                                        3. p
                                                          Pwmfan RE: fldhkybnva Mar 9, 2013 06:56 AM

                                                          No recipe but a long defunct local restaurant used to serve a boneless skin-on chicken breast pounded thin and stuffed with thinly sliced apple, brie and fresh basil leaves. I believe it was sauteed to crisp the skin (no breading) and finished in the oven. I've never been able to duplicate it exactly but my attempts have all been tasty.

                                                          1. v
                                                            valerie RE: fldhkybnva Mar 9, 2013 07:18 AM

                                                            This is always a big hit in my house. Pesto stuffed chicken rolls.


                                                            My son doesn't love pesto so sometimes I will make these rolls instead with pepperoni and mozzarella cheese.

                                                            1. greygarious RE: fldhkybnva Mar 9, 2013 09:37 AM

                                                              Delicious and really simple: pound skin-on breast halves.
                                                              Skin side down, put a heaping tbsp of flavored cream cheese (onion/chive, or garden vegetable) on each piece, then roll up and place in a baking pan. Put a half (crosswise) slice of bacon over the skin, draping it over the rolled ends. Bake at 375-400 until chicken is done and the bacon is crisp. Cheese will leak out and meld with the bacon drippings into an intense, rich sauce.

                                                              2 Replies
                                                              1. re: greygarious
                                                                fldhkybnva RE: greygarious Mar 24, 2013 01:59 PM

                                                                Thanks for the idea. I just did this with broccoli, Dubliner cheese wrapped in bacon topped with carmelized onions and blue cheese. Delicious!

                                                                1. re: greygarious
                                                                  fldhkybnva RE: greygarious Mar 31, 2013 11:47 AM

                                                                  How long do you usually bake? I think I did 30-35 minutes last time and the bacon was pliable and edible as I'm a chewy fan but for the crispier fans should I bake longer?

                                                                2. juliejulez RE: fldhkybnva Mar 9, 2013 10:48 AM

                                                                  The favorite here is chicken stuffed with pesto. It's 1tbsp pesto, 1 tbsp sour cream, 1tbsp shredded mozzarella. I pound out the breasts to thin them out a bit, but they're still pretty thick, and then spread the mixture on each one, and roll up. I secure with toothpicks (not necessary but if you have big pieces of meat, then you probably will need the toothpicks). Then brush with an egg wash (egg and water) and sprinkle seasoned breadcrumbs on all sides, then bake. It's my SO's favorite thing ever, and so easy and quick, so very good for a weeknight.

                                                                  1. fldhkybnva RE: fldhkybnva Mar 9, 2013 05:35 PM

                                                                    Are there any fans of simple broccoli and cheese? Any favorite cheeses other than cheddar?

                                                                    3 Replies
                                                                    1. re: fldhkybnva
                                                                      Breadcrumbs RE: fldhkybnva Mar 9, 2013 05:51 PM

                                                                      I haven't found broccoli to fare well inside my chicken. That said, I do like to quick roast boneless skinless chicken breasts atop broccoli (w lemon-infused evoo dribbled atop and maybe some garlic tossed in). I grate fresh parmesan atop for the last 7 mins of cooking.

                                                                      1. re: fldhkybnva
                                                                        mscoffee1 RE: fldhkybnva Mar 12, 2013 02:40 PM

                                                                        I love broccoli and haloumi (the haloumi heated by frying, grilling, roasting, or broiling). I have not tried it in chicken.

                                                                        1. re: fldhkybnva
                                                                          Musie RE: fldhkybnva Mar 22, 2013 02:51 PM

                                                                          I think if I went the broccoli route I would do a play on beef and broccoli. Cut the broccoli into slivers, toss with soy, ginger and a dash of sesame. I'd also marinate the chicken like I would the beef in the stir fry. Serve it up with crunchy stir fry veggies.

                                                                        2. y
                                                                          YvonneChristine RE: fldhkybnva Mar 9, 2013 06:30 PM

                                                                          How about Chicken Neptune. Stuffed with king or snow crab. White wine and cream sauce with a little lemon and scallion. A little crab goes a long way with this preparation. Couple of large legs for 4 servings.

                                                                          6 Replies
                                                                          1. re: YvonneChristine
                                                                            Terrie H. RE: YvonneChristine Mar 25, 2013 03:36 AM

                                                                            This sounds delicious -- thanks for the idea! I've stuffed with shrimp before, but not snow crab.

                                                                            1. re: YvonneChristine
                                                                              fldhkybnva RE: YvonneChristine Mar 25, 2013 07:21 AM

                                                                              Thanks for the idea, it is delicious. I did this last week with lump crab. I think next time I might stuff it with a crab mixture with perhaps some mayo, parsley, mustard similar to a MidAtlantic style crab cake for added flavor and moisture and try it with the sauce you mention.

                                                                              1. re: fldhkybnva
                                                                                ItalianNana RE: fldhkybnva Mar 27, 2013 08:57 AM


                                                                                That sounds incredible!! Crab cakes have always been a favorite. Since I'm gluten free I have missed them. If you do these, please post back and share.

                                                                                1. re: ItalianNana
                                                                                  fldhkybnva RE: ItalianNana Mar 27, 2013 09:04 AM

                                                                                  will do. It was quite good as well without the crab cake mixture. I make crab cakes often and don't really have a recipe but I think this is what I usually do

                                                                                  1 lb crab meat
                                                                                  1 egg
                                                                                  1 tbsp mayonnaise
                                                                                  1 tsp dry mustard
                                                                                  ½ tsp black pepper
                                                                                  1 tsp garlic powder
                                                                                  2 tsp Old bay
                                                                                  1 tbsp Worcestershire sauce
                                                                                  1 tbsp fresh parsley
                                                                                  3 green onions
                                                                                  8 Ritz crackers, crumbled

                                                                                  1. Mix dry ingredients: combine bread crumbs, parsley, mustard powder, pepper and Old Bay
                                                                                  2. Mix wet ingredients: Stir together mayonnaise, butter, Worcestershire sauce and egg
                                                                                  3. Fold in crab meat
                                                                                  4. Fold in bread crumb mixture
                                                                                  5. Shape into 4 large crab cakes (we like them big, you coudl probably do fewer, but this is about 4 oz)
                                                                                  6. Refrigerate up to 24 hours
                                                                                  7. Pan sear 2 minutes per side, then bake at 375 for 10 to 15 minutes until browned

                                                                                  Sometimes, since I find many carbs unnecessary (own personal bias, no comment on anyone else's preferences I use as few breadcrumbs as possible but you'd like you can up the number of breadcrumbs)

                                                                                  1. re: fldhkybnva
                                                                                    ItalianNana RE: fldhkybnva Mar 27, 2013 09:54 AM

                                                                                    Thanks for the quick response. As I have Celiac disease, it was the need to avoid cracker/bread crumbs that intrigued me. But the mixture sounds wonderful and stuffed inside the chicken it wouldn't need the binder. YUM!!

                                                                                    1. re: ItalianNana
                                                                                      fldhkybnva RE: ItalianNana Mar 27, 2013 12:29 PM

                                                                                      Good point, duh!! Now I'm ready to make it.

                                                                            2. Bacardi1 RE: fldhkybnva Mar 10, 2013 04:18 PM

                                                                              Goodness - the sky is your limit. Just stuff your chicken breasts with anything you like.

                                                                              I like goat cheese with arugula; herbed cheeses like Boursin or herbed goat cheese all on their own; any creamy cheese with chopped oil sun-dried tomatoes; etc., etc.

                                                                              Have you done any web searches? There are thousands of ideas out there for you to try. Don't just rely on Chow.

                                                                              1. a
                                                                                AnneM5 RE: fldhkybnva Mar 12, 2013 03:14 PM

                                                                                Try stuffing them with Feta. Since it doesn't 'melt' per se, it is best to crumble the cheese. Delicious.

                                                                                1. eLizard RE: fldhkybnva Mar 15, 2013 11:20 AM

                                                                                  i do a cheese, scallion, cream cheese, jalapeno mixture. it's quite good. rolled in bread crumbs and then i bake.

                                                                                  1. letsindulge RE: fldhkybnva Mar 15, 2013 11:58 AM

                                                                                    A Southwest preparation would be to stuff with pepperjack cheese, or jack, & roasted Anaheim chile. Then during the last 5 minutes of baking drizzle with either your favorite BBQ sauce, or mole. Top with diced tomatoes, and avocado and minced cilantro.

                                                                                    1. j
                                                                                      jaykayen RE: fldhkybnva Mar 15, 2013 12:02 PM

                                                                                      I mean, nothing? I believe stuffed chicken breasts to not be the greatest way of cooking them.

                                                                                      The shape of them usually means overcooked outside and barely cooked insides. If you do them at lower temp, it takes over an hour.

                                                                                      8 Replies
                                                                                      1. re: jaykayen
                                                                                        fldhkybnva RE: jaykayen Mar 15, 2013 12:21 PM

                                                                                        I haven't had this experience and we quite enjoy them.

                                                                                        1. re: jaykayen
                                                                                          foodieX2 RE: jaykayen Mar 22, 2013 02:11 PM

                                                                                          I never understand why people respond to threads that they so strongly disagree with or have no interest in.

                                                                                          The OP clearly LIKES a stuffed chicken breast as they stated they had made a number of variations. Likes them enough to ask for recipes/variations to mix it up.

                                                                                          There have been numerous posts by people who clearly enjoy stuffed chicken breast and have not mentioned any issues with cooking them. In fact many included recipes that showed how to cook them.

                                                                                          It is totally fine if someone doesn't care for them and/or has never been able to cook them properly but why post that fact on a thread that is solely about enjoying them about and wanting more?

                                                                                          This is not meant to be snarky, I am truly curious.

                                                                                          1. re: foodieX2
                                                                                            fldhkybnva RE: foodieX2 Mar 22, 2013 09:58 PM

                                                                                            When you figure it out, let me know :)

                                                                                            1. re: fldhkybnva
                                                                                              foodieX2 RE: fldhkybnva Mar 23, 2013 07:06 AM

                                                                                              Well considering Jay never came back I guess we will never know! LOL!

                                                                                            2. re: foodieX2
                                                                                              ItalianNana RE: foodieX2 Mar 27, 2013 09:11 AM


                                                                                              Good on you, girl! Thanks for that. As letsindulge says, the whole SW flavor thing sounds great. Pepper jack and salsa? Man oh man, I'm getting jazzed about chicken boobs. Asian versions? Maybe fried rice and a soy, sesame oil based sauce. Last nite I did a really bizarre dinner. My first attempt at the Szechuan style green beans and the ricotta herb stuffed chicken breasts from breadcrumb's new Donna Hay thread. I wound up serving the Asian spiced beans as an appetizer and the Italian tasting chicken a little later. The two just didn't mix, but I had the energy for two new dishes in one night. :-D
                                                                                              This is a great thread.

                                                                                              1. re: ItalianNana
                                                                                                fldhkybnva RE: ItalianNana Mar 27, 2013 09:30 AM

                                                                                                Do you call them chicken boobs as well or is my inappropriateness spreading?

                                                                                                1. re: fldhkybnva
                                                                                                  ItalianNana RE: fldhkybnva Mar 27, 2013 09:59 AM


                                                                                                  LOL We've always called them chicken boobs. My 5 year old granddaughter overheard and later, at the table, showing off her new vocabulary, called them chicken nipples. We now use that term among family. :-D

                                                                                                  1. re: ItalianNana
                                                                                                    fldhkybnva RE: ItalianNana Mar 31, 2013 11:49 AM

                                                                                                    Wow, I love it! My SO is still somewhat embarassed when he intended to respond to an email from me about what to have for dinner but mistakenly emailed a colleague with "CHICKEN BOOBS!"

                                                                                          2. Musie RE: fldhkybnva Mar 22, 2013 02:47 PM

                                                                                            A favourite I used to make was pesto and cherry tomato, and occasionally I would wrap the breast in bacon too.

                                                                                            1. designergirl RE: fldhkybnva Mar 23, 2013 06:57 AM

                                                                                              Roasted Red peppers, Havarti cheese, bacon( pre cooked and cut into non choking sized pieces), sun dried tomatoes- softer version- cut up to non choking sized pieces).

                                                                                              Extra fun- roast more red peppers, remove skin- or course- combine in a blender with low sodium chicken or vegetable broth. Until a nice smooth finish- heat for sauce to top it all off...

                                                                                              1 Reply
                                                                                              1. re: designergirl
                                                                                                AnneM5 RE: designergirl Mar 25, 2013 11:30 AM

                                                                                                We do a lot of the red pepper coulis that you suggest and it is wonderful. In fact, it probably is my first resort when I need a quick little sauce! Sometimes I'll use cream instead of a broth or a little cayenne if we want extra kick. And if I don't have time to roast some red peppers, I'll even resort to jarred pimentos / red peppers. In response to the OP, it also is great drizzled over sliced Cordon Bleu.

                                                                                              2. Shrinkrap RE: fldhkybnva Mar 24, 2013 11:59 PM

                                                                                                Hey, check THIS out!


                                                                                                5 Replies
                                                                                                1. re: Shrinkrap
                                                                                                  fldhkybnva RE: Shrinkrap Mar 25, 2013 07:20 AM

                                                                                                  I love when threads I participate in land on the homepage :) Let's keep up the good ideas.

                                                                                                  1. re: Shrinkrap
                                                                                                    juliejulez RE: Shrinkrap Mar 25, 2013 09:42 AM

                                                                                                    Oh hey I feel kind of famous!

                                                                                                    1. re: Shrinkrap
                                                                                                      ItalianNana RE: Shrinkrap Mar 27, 2013 09:25 AM

                                                                                                      Pretend you're talking to a not quite bright child. Is the red pepper cream version a pan sauce? It sounds right up my Mexican, decadent heart.

                                                                                                      Shrinkwrap, great link!

                                                                                                      1. re: ItalianNana
                                                                                                        AnneM5 RE: ItalianNana Mar 30, 2013 05:13 AM

                                                                                                        Love the link and love the OP/discussion!

                                                                                                        So, about the pan ... That would be the 'right' way to do it but usually I'm rushing -- so I am pureeing the pepper halves in my little Oskar while they're still hot (after discarding the charred skins), add a bit of cream, salt & usually a dash of cayenne. Then I drizzle and serve.

                                                                                                        The chef from whom I learned the coulis always pressed the pureed stuff through a sieve, etc. I don't have the time nor the inclination. And I'm okay with it the texture not being silky smooth. :)

                                                                                                      2. re: Shrinkrap
                                                                                                        valerie RE: Shrinkrap Mar 29, 2013 04:33 PM

                                                                                                        Wow, I just saw this! Great ideas on this thread!

                                                                                                      3. fldhkybnva RE: fldhkybnva Mar 25, 2013 07:25 AM

                                                                                                        Just a note on method: for years I have struggled weekly to pound and roll chicken breasts in the roulade style. Last night, I really wanted stuffed chicken breasts but didn't have the energy for that so I decided to try the alternative cut a slit in the side and stuff. I actually now prefer that method. My initial thought was that it would accommodate less stuffing and you'd have pieces of chicken without stuffing nearby but you can make quite a big pocket and stuff a good amount in and at the same time the pocket creates two flaps of thinner chicken breast which cooks up quicker so you reduce the risk of overcooking.

                                                                                                        2 Replies
                                                                                                        1. re: fldhkybnva
                                                                                                          LindaWhit RE: fldhkybnva Mar 25, 2013 08:40 AM

                                                                                                          Yup, I've done the pocket method as well, and it works out well. I would still have to make two meals out of it with Frankenchicken breasts. Which usually works out with me taking leftovers into work for lunch. :-)

                                                                                                          1. re: fldhkybnva
                                                                                                            Pwmfan RE: fldhkybnva Mar 30, 2013 07:10 AM

                                                                                                            For those who do not enjoy the traditional pounding process:


                                                                                                            Don't know if this qualifies as a uni tasker, as use of this would result in both frustration release AND pounded chicken breasts.

                                                                                                          2. Shrinkrap RE: fldhkybnva Mar 27, 2013 02:46 PM

                                                                                                            I did roasted poblanos, prosciutto, assiago and mozzarella last night.

                                                                                                            1. fldhkybnva RE: fldhkybnva Mar 29, 2013 04:39 PM

                                                                                                              Any suggestions for cheese - sliced vs shredded? I usually use sliced but for some reason went with shredded this past stuffed chicken boob adventure I guess because I wanted to mix it with the broccoli but it seemed that the cheese disappeared. Do you find slices are cheesier?

                                                                                                              3 Replies
                                                                                                              1. re: fldhkybnva
                                                                                                                foodieX2 RE: fldhkybnva Mar 29, 2013 04:44 PM

                                                                                                                I agree that shredded seem to melt too quickly, long before the meat is cooked. I usually use thicker slices or smallish cubes. For cheeses like blue or goat I like to crumble it into thick crumbles.

                                                                                                                1. re: foodieX2
                                                                                                                  LindaWhit RE: foodieX2 Mar 29, 2013 04:54 PM

                                                                                                                  Yup, what foodieX2 said. You want larger pieces so they don't melt away to "Hey! Where the hell is the cheese?" status.

                                                                                                                  1. re: foodieX2
                                                                                                                    juliejulez RE: foodieX2 Mar 30, 2013 09:26 AM

                                                                                                                    Agreed with this too... I've found small cubes works best.

                                                                                                                2. fldhkybnva RE: fldhkybnva Mar 30, 2013 09:18 AM

                                                                                                                  It's not chicken breasts but stuffed peppers for lunch today but probably would also work for chicken so I thought I'd post it here - twist on Philly cheesesteak: bell peppers stuffed with onions, mushrooms, roast beef, and cheese.

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