Cheese-Stuffed Chicken
Recipe from
Better Homes and Gardens
A bacon and cheese filling adds interest and flavor to plain chicken breast in this recipe.
Ingredients
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4 mediumchicken breast halves (2 to 2-1/2 lb. total)see savings
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3/4 cupshredded mozzarella cheese (3 oz.)see savings
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1/2 cupcrumbled feta cheesesee savings
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1/4 cupchopped peanutssee savings
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2 slicesbacon, crisp-cooked, drained, and crumbled or 1/4 cup cooked bacon piecessee savings
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Salt and ground black peppersee savings
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Paprikasee savings
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Bottled ranch salad dressing (optional)see savings
Directions
1.
Preheat oven to 350 degree F. Skin chicken, if desired. Using a sharp knife, make a pocket in each breast by cutting horizontally from side to side, leaving edges intact. In a bowl combine mozzarella cheese, feta cheese, peanuts, and bacon. Spoon filling into pockets, packing lightly (pockets will be full). Place chicken, bone side down, in a 3-quart rectangular baking dish. Lightly sprinkle chicken breasts with salt, pepper, and paprika.
2.
Bake, uncovered, for 50 to 55 minutes or until an instant-read thermometer inserted in the chicken registers 170 degree F. Drizzle salad dressing over chicken before serving. Makes 4 servings.
Nutrition information
Per serving: Calories 457, Total Fat 29 g, Saturated Fat 10 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 5 g, Cholesterol 136 mg, Sodium 587 mg, Carbohydrate 3 g, Fiber 1 g, Protein 44 g. Daily Values: Vitamin C 2%, Calcium 23%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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... that's all about legs and thighs. Well, when it comes to chicken, anyway. The Wall Street Journal... meat," chicken company Bell & Evans owner Scott Sechler tells the newspaper. "It's getting worse every..., but I'd much rather have a bigger, less flavorful breast than know my dark meat came from a chicken... read more...
... that's all about legs and thighs. Well, when it comes to chicken, anyway. The Wall Street Journal... meat," chicken company Bell & Evans owner Scott Sechler tells the newspaper. "It's getting worse every..., but I'd much rather have a bigger, less flavorful breast than know my dark meat came from a chicken... read more...
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