Stuffed Chicken Breasts for Two | Easy Recipe
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- Опубликовано: 8 июл 2024
- #entertainingwithbeth #CookingChannel #easyrecipes
An easy recipe for two! These stuffed chicken breasts are filled with gooey cheese, fresh spinach, and sundried tomatoes. Roll them up, sear in a pan then bake in the oven. I'll also show ou how to make an easy pan sauce to pair with your chicken breasts.
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PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated for products sold at no cost to the consumer
1.) Cozy Blue Sweater from Sezane: seza.ne/QCk4qAKFUD
2.) Hot Handle Skillet Guard: amzn.to/42TcAWL
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
BETH'S STUFFED CHICKEN BREAST RECIPE
Serves 2
Print Recipe Here entertainingwithbeth.com/stuf...
Serve with my Foolproof Roasted Potatoes Recipe: entertainingwithbeth.com/beth...
INGREDIENTS:
2 boneless, skinless chicken breasts
Salt and Pepper, to taste
2 teaspoons (10 ml) Herbs de Provence or Italian Seasoning
2/3 cup (55 g) shredded Italian Cheese Blend
1/2 cup (115 g) chopped baby spinach
2 tablespoons (30 ml) sundried tomatoes, drained, rinsed and chopped
Olive oil
1/4 cup (60 ml) dry white wine (Chardonnay, Sauvignon Blanc etc.) or a squeeze of lemon juice 1 tbsp (15 ml) or so
1 cup (240 ml) chicken broth
1/4 teaspoon (1.25ml) Dijon mustard
3-4 dashes of Worcestershire sauce
1 teaspoon (5 ml) fresh rosemary, minced
1 tablespoon (15 ml) cornstarch
1 tablespoon (15 ml) very cold water
5-6 tall sandwich picks
METHOD:
Slice the chicken breasts open, in half vertically like a book, but don't separate them. Just slice them enough to open them flat. Then cover the chicken breasts with parchment paper, one at a time, and pound them thinly with a meat mallet.
Season each chicken breast with salt, pepper, and 1/2 teaspoon of herbs de Provence. Then add 1/3 cup of cheese, top with 1/4 cup of spinach, and 1 tablespoon of sundried tomatoes to each breast.
Roll the chicken tightly, pushing the filling, back inside the roll, and fasten the roll shut with the toothpicks, threading the picks through the chicken to keep the rolls together.
Season the outside of each chicken roll, with salt, pepper, and the remaining herbs de Provence.
Preheat oven to 350F (180c)
Heat a non-stick skillet over medium-high heat. Add the olive oil. Sear the chicken rolls on all sides until golden brown. Place the skillet in the oven and roast for 15 minutes or until the chicken is cooked through and an internal thermometer registers at 165F (74C).
Remove the chicken from the skillet and transfer it to a carving board. Also, remove any cooked on cheese in the skillet. But leave the pan drippings. CAUTION: Remember skillet it hot! Use an oven mit or skillet handle guard to hold the skillet. Deglaze the pan with the white wine (or a squeeze of lemon juice) reduce by a third, then add the chicken broth and simmer. Add the mustard, rosemary and Worcestershire sauce. Bring to a rolling simmer. Meanwhile, add the water to the cornstarch and whisk, slowly add the "cornstarch slurry" to the pan, in a slow stream, not adding all of it at once, just enough to thicken to your desired consistency. Taste and check for seasoning, add salt and pepper if needed. Keep sauce warm on a low heat.
Remove the toothpicks from the chicken rolls and slice on the diagonal. Place on a plate with the chicken spayed out, spoon pan sauce over the chicken and serve with roasted potatoes. Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining. 
Хобби
I tried this recipe about a month ago for dinner. My fiancé and I joked how we felt like we were dining in a fancy restaurant except our home cooked meal was so much more delicious. I had no sun-dried tomatoes in the pantry so I substituted roasted red peppers. I also added a little bacon bits. The sauce was absolutely delicious! Thanks for sharing your recipe.
When I need to pound chicken breast, or any meat for that matter, when I’m at the market, I just grab an extra plastic bag from the meat or produce department. That way you could actually see the meat as you pound it and nothing splashes. Take care❤
I am guilty of taking several plastic bags each time.....they do all sorts of little jobs for me!
Oh what a great idea! LOVE that! :)
Hi Beth, what a great video I’m going to make that for dinner tomorrow night. I do make stuffed chicken breast, but I don’t browned in the pan the way you did and my stuffing is different so I’m definitely gonna try that.
Also, Beth, I don’t know how others feel but I would love to see you do one more video a week I really love your videos. I don’t know if that’s possible. 🇨🇦
Aww so glad you enjoy the videos! I'd love to be able to do more videos per week! But I'm just a one-woman band ha! This is what goes into making a video a week ruclips.net/video/DYB6Vr8vfEY/видео.html so I'm not sure I could handle more quite yet (especially with all the cookbook work I'm doing now) but maybe when both girls head to college and I need more things to keep me from calling them everyday ha!
Hi Beth, I made your delicious stuffed chicken breasts tonight and they tasted amazing and were so elegant!
I store my Herbs de Provence in the little ceramic container you included in your gift boxes years ago that were filled with such wonderful treasures that I greatly enjoy using with thoughts of you. Best wishes💕
Aww I'm so glad you enjoyed it Nan! And so glad you enjoy the Herbs de Provence! :). One of my favorites!
Thank you for always giving alcohol alternatives ❤
Of course! My pleasure!
Absolutely amazing. Thank you 🙏
Looks simple & delicious!
Hi, Beth! Can you do more recipes for 2 people? I am single, and 6 to 8 servings is way too much!! Beef, poultry, pork, anything! Thanks much!! 😊😊😊
Yes of course! I thought this might be helpful! That way you don't need to cut down the recipe :)
Make recipes for 4 and have left overs! Cook once - eat twice (or more)!
Looks delicious!
I have to try this ! thanks 👍
This is the most gorgeous chicken! I can't wait to make it!
I hope you enjoy it! :)
Brilliant!
Looks amazing.
Beautiful dish! Thank u for creating elegant yet simple recipes!
My pleasure 😊 So glad you enjoy them! :)
Love the way you explain everything you're doing. Thanks a lot.
My pleasure! I'm so glad you enjoyed it! :)
Delicious 😋👍
My next dinner, looks delicious 🙏🏻🙌🏻
I will definitely make those. Thanks for a delicious recipe, as per usual!
Of course! My pleasure! So glad you enjoyed!
Looks yum!! Saved to my lis, thank you!
Hope you enjoy it!
Looking forward to making this dish. Looks delicious! Thank you, Beth!😊
You are so welcome! Hope you enjoy it! :)
Another beautiful recipe! Nobody does chicken better than you do! I do wish I'd saved some of your older ones as I don't always see them now that you've revamped your website. But you're still my go-to for delicious chicken! I just need to scout them out here on YT! ❤
This is a great idea!!!! Thank you!!’
You are so welcome! I'm so glad you enjoyed it! :)
Looks delish. Tfs!!
Looks delicious, thanks Beth.
You are so welcome! Hope you enjoy it!
Yum!!!😃
This is a recipe I am definitely going to try. Thanks Beth.
I hope you enjoy it! :)
Thank you for all your delicious recipes!Can I substitute with parmesan cheese?
Sure you could do parmesan but maybe add a little provolone or mozzarella to it so you get some gooeyness :)
Best wishes dear Beth,thank you for another delightful video. Love from 🇫🇷
My pleasure! :)
Beth, your stuffed chicken looks absolutely gorgeous. I'm looking forward to my 35th birthday on April 19th.
This looks fabulous Beth!! Your recipes never disappoint. XO
Thanks so much! So glad you enjoy the recipes!
Beth, this is another truly delicious looking recipe. Thank you for sharing, it’s always a pleasure watching your videos!❤
You are so welcome! I'm so glad you enjoy them!
Excellent presentation. Looks like a great recipe. I would love to try this.
Hope you enjoy it!
Beth the chicken looks so delicious! I will definitely be making it!
Hope you enjoy it! Super yummy and easy too!! 👌💕
That looks wonderful!! Elegant dinner for two!👏🏻👏🏻
Whip this up tonight for your anniversary dinner! Ha! :)
Happy Anniversary! 💘
Haha, this looks delicious! Think i'll try it with feta 😋
Are you practicing the cooking for two?
I have to make for 7 people, so I don't always make stuffed, but this looks like a must try! 👌 😊
Exactly! Thats why i thought this would be a good one for 2! I have a few subscribers that only cook for one or two and I always think about them when i make bigger portions so i thought this week I’d make a recipe they wouldn’t have to cut down! 🥰
@EntertainingWithBeth Always so Thoughtful! We appreciate it! This one I'll have to multiply and prep in the morning while everyone is at school and surprise them with something fancy! Thank You 😊
Mouthwatering deliciousness Beth. Thankyou! 🇬🇧🥰
My pleasure 😊
Great recipe Beth, thank you. Simple, elegant and pretty!
So glad you like it!
Love this recipe! It will be the star entree for my next get together.
BTW, I have the same sweater you are wearing! Shoutout to Sezanne!!🥰
Ha! How fun! Yes Sezane is the BEST! :) SO many cute things!
Is there other options for stuffing the chicken.
Looks fabulous:) tfs:)
My pleasure! Hope you enjoy!!
I have made this twice, both times received rave reviews! First time for 3 servings - no tomatoes on hand but did have some precooked bacon in freezer, so substituted. Then tried for 5 servings, and would not recommend trying for more, as for me, it took too long at the last minute to remove the toothpicks!
What kind of pans do you use?
Oh sure I use these pans they are great! amzn.to/48JQ0Bj
What if I don’t want the tomato’s what else is good for this recipe & can I put it on the air fryer instead?
Sure you could sub the tomatoes for sautéed mushrooms that would be yummy! I’d use about 2-3 chopped mushrooms saute in a little butter season with salt and pepper and a dash of Worcestershire sauce, continue to saute until liquid evaporates then allow to cool and use like the tomatoes. I think the air would be ok after the searing in the pan to get the roll to adhere and become golden brown 👌
@@EntertainingWithBeth thank you sooo much you’re amazing
What size of pan did you use?
I’m sure I use a 12 inch pan
@@EntertainingWithBeth thank you! 😊