What should I stuff my chicken with?

Question

I'm making dinner for a family that I know. They have 4 kids that I'm worried might be a little picky. Usually I stuff chicken with broccoli, Swiss cheese and ham, but I'm worried that the Swiss and broccoli won't go over so well. Any other suggestions on what I can put inside chicken b*****s for a family-friendly dinner?

Answer 1

You can use bread stuffing, and gravy.

My mum makes that, it was yummy :]

Answer 2

http://kraftfoods.com/kf/recipes/stove-t...

Answer 3

these are a few recipes we love... even my kids love these but they like their veggies

SPINACH STUFFED CHICKEN

INGREDIENTS...........

4 skinless, boneless chicken b*****s

1/2 cup mayonnaise

1/2 cup crumbled feta cheese

2 cloves garlic, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

4 slices bacon

DIRECTIONS

In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.

Carefully butterfly chicken b*****s, making sure not to cut all the way through. Spoon spinach mixture into chicken b*****s. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.

Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.

SOUTHWEST STUFFED CHICKEN

INGREDIENTS............

6 (4 ounce) boneless skinless chicken breast halves

6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks

2 (4 ounce) cans chopped green chilies, drained

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

3/4 cup all-purpose flour

1/2 cup butter or margarine, melted

DIRECTIONS

Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in butter and roll in crumb mixture.

Place roll-ups, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 25 minutes or until chicken juices run clear. Discard toothpicks.

ASPARAGUS STUFFED CHICKEN

INGREDIENTS.............

2 (6 ounce) skinless, boneless chicken breast halves

1 tablespoon Dijon mustard

1 green onion, finely chopped

10 asparagus spears, trimmed

3 tablespoons crushed butter-flavored crackers

HOLLANDAISE SAUCE:

1/4 cup butter, cubed

2 egg yolks

2 teaspoons lemon juice

1 teaspoon water

1/8 teaspoon salt

1/4 cup sliced almonds, toasted

DIRECTIONS

Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary.

Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm.

For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160 degrees F and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks.

CORNBREAD STUFFED CHICKEN

INGREDIENTS..........

6 skinless, boneless chicken breast halves

salt and pepper to taste

2 tablespoons butter

1 small onion, chopped

1/2 green bell pepper, seeded and chopped

2 chicken livers, trimmed and chopped

2 cloves garlic, minced

1 teaspoon dried sage

1 cup chicken broth

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 cups cornbread crumbs

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup water

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.

Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.

Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.

Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed b*****s has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

Good Eating...........   :)

Answer 4

usually stuffing

Answer 5

stove top stuffing. its easy 2 make, u can buy it in boxes @ the grocery store. its actually called "stove top stuffing".

Answer 6

no dought for a picky family id try sauteed spinach and use provolone or mozzarella cheese

good luck

Answer 7

Pancetta/Bacon and cheese

or

sage stuffing (after the chicken is cooked to ensure you don't contaminate the stuffing)

or

roasted garlic, sauteed/diced onions, cheese

Answer 8

You might want to consider making up some chicken thighs for the kids (seasoned and cooked on top of the stove.  After searing, cover and lower heat.  Let cook in their own juices for 20 minutes.  Remove chicken and add 1 1/2 cups hot water to pan liquids.  Bring to a boil, add 2 T butter and 1 box stuffing mix (double the recipe if you need to).  Stir to moisten.  Top with chicken and cover.  Simmer for 10 minutes)

For the adults, consider using your own stuffing preference, or consider using smoked ham and gruyere instead of broccoli and swiss.

Answer 9

sausage, spinach and parm cheese...

Answer 10

Stuffed  Chicken

4 Chicken Breast 1/2" thick(maybe frozen)

Chicken Breast should be skinless and boneless

Honey Mustard

6 Pieces of Bacon Sliced in Half and Fried Crisp

1/2 tsp. McCormick Season All

1 C. Sliced Mushrooms (Canned or In Jar) drained

3 C. Shredded Colby/Monterey Jack Cheese

Parsley for Garnish

    Rub chicken breast with Seasonal All and set aside to marinate for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.

   Gather all other items together and make ready for the preparation.

    Take chicken from marinate and sauté‚ on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.

   Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.

   Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.

Honey Mustard

1/2 C. Prepared Salad Mustard

1/4 C. Honey

1/4 C. Light Corn Syrup

1/4 C. Mayonnaise

Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.

Answer 11

Just roast the bloody things.  Todays kids are way too picky to appreciate the swiss and broccoli thing.  Less is more in this case.