Stuffed Chicken Recipe - Allrecipes.com
Stuffed Chicken Recipe

Stuffed Chicken

Recipe by  

"A delicious stuffed chicken recipe that uses about two breasts per person. Serve with rice and stir fried veggies, if desired."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Lightly oil grill and preheat to medium high.
  2. In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
  3. Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.
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Reviews More Reviews

Jan 25, 2004

Pretty tasty. I added extra hotsauce. This was a nice change from the typical ways I prepare chicken in our house. I feel like three is something still missing, though- I'll try this recipe again but play around with it a bit.

 
Apr 23, 2012

I used green onions instead because they were all the onion I had. This stuffed chicken is delicious! I followed another review and doubled the stuffing and added a bit of extra hot sauce. The rest of the chicken did coume out a bit bland, so next time, a little sea salt and freshly ground pepper sprinkled on top will take care of that.

 

6 Ratings

Jun 06, 2011

This was great as is. We used large breasts and needed to increase the stuffing. Next time I will double or triple the stuffing.

 
Sep 17, 2009

Pretty bland........

 
Aug 26, 2012

By far, this is a simple recipe that turned out well. I didn't follow the recipe to the letter though. Sauteed spinach with the onions/celery and added pepper and lemon with the hot sauce/mustard combo. Split the chicken breast length wise like a sub sandwinch, but not completely, and stuffed the breast that way keeping it closed with bamboo skewers. Added a little oil, lemon and pepper to the pan again then sauteed the breast the entire time rather than on the grill. The juices helped keep the breast tender with the pan covered.

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 343 mg
  • 14%

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

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