Chicken Eileen Recipe - Allrecipes.com
Chicken Eileen Recipe
  • READY IN 45 mins

Chicken Eileen

Recipe by  

"Boneless chicken breasts stuffed with your favorite stuffing and mozzarella cheese and topped off with more cheese to make it super cheesy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9x13 inch baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2005

I let the chicken sit in an olive oil rosemary, thyme, and parsley mixture when baking. GREAT meal, easy, minimal cleanup. I've been asked for this dish more than once. Just delicious!

 
Most Helpful Critical Review
Jun 15, 2004

I found this recipe to be pretty bland. My husband thought it was ok, but I wasn't that impressed. I think if I decide to make this again, I will use broth to cook the stuffing instead of water per the box directions, and then I will also add much more seasonings to my bread crumbs (even more than the seasoned bread crumbs come with) such as Tony Cachere's cajun seasoning to give it more kick. I did add a bit of garlic salt which helped, but not enough. I sprinkled the top with dried parsley when I put on the final cheese slices, which made a pretty presentation. I also butterflied my chicken breasts and pounded it out a bit to make it easier to roll (and prettier when cut open). Definitely need to add more umph though!

 

48 Ratings

Oct 04, 2003

We really enjoyed this. I used leftover homemade stuffing. Also added 1/4 cup chicken broth in baking pan. serve with gravy and mashed potatoes.

 
Jun 28, 2005

This was very good. I used a flavorful stuffing....otherwise I can see how this would be bland. I also sprinkled some basil and added some proscuitto (had some on hand and thought it would be good...and it was.) Thanks for the post. Delicious.

 
Jan 16, 2007

I was looking for a different way to use chicken, cheese, and stuffing, and this fit the bill perfectly! My daughters (ages 6 and 3) had a blast helping me pound the chicken breasts. The only change I made was to use monteray jack cheese, because that's what I had on hand. I also topped the chicken with the slices before putting it in the oven (because I forgot to wait). It still turned out great! All the kids loved it. It actually turned out quite well and looked very pretty. My children were impressed, they said it was like eating at a nice restaurant.

 
Jan 23, 2003

It was great tasting and easy to prepare. However the baking time seemed to be way off. I had to bake it for almost twice the time it said.

 
Jan 04, 2011

This was good, (my husband says awesome) especially with the changes I made. I used swiss cheese to add more flavor, added fresh thyme and sage to the stuffing and after the chicken was stuffed and rolled, I dipped in a beaten egg and then dredged in crushed stuffing crumbs and baked it with a pad of butter on top. I did not melt additional cheese on top, so the result was quite pretty. The chicken took much longer to cook than the recipe indicated, but it was worth the wait. savory and elegant.

 
Nov 23, 2010

wow im impressed at myself and the person whom invented this i really loved it!

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 42 g
  • 84%
  • Sodium
  • 766 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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