[...and cue to theme music from "Mission Impossible"] Doo-doo, doo-do,

Okey-dokey, then here is my favorite stuffed chicken for a large crowd

I personally would never serve stuffed chicken with toothpicks to kids. It is just simply impossible to get all the toothpicks out of the chicken before serving so it means each individual has to make sure they take them out before eating. Scary. Anyway, this is my favorite stuffed chicken recipe for a bunch. It does use white wine but the alcohol cooks out and is not an issue:

CHICKEN BREASTS STUFFED WITH CHEESE AND HAM (serves 2)

2 whole skinned and boned chicken breasts
6 very thin slices mozzarella cheese
6 very thin slices ham
flour, salt and pepper to dredge chicken in
1 cup dry white wine
2 cups tomato sauce
1 tsp each basil, oregano, thyme, and pepper
vegetable oil

Pound breasts (between sheets of waxed paper) until they are about 1/2” thick. Pepper each. Place 3 slices each cheese and ham on each one. Pull together and secure with toothpicks. Dust with flour, salt & pepper mix. Brown in oil (just enough to cover bottom of pan). Transfer with a spoon to a casserole dish. Pour off oil from the pan and add wine to skillet. Cook for 1 minute, then add tomato sauce, basil, oregano, thyme, salt and pepper to taste. Pour over chicken and bake at 350° for 15 minutes.

 
Rec: Prosciutto and Mozzarella Stuffed Chicken Breasts

Prosciutto and Mozzarella Stuffed Chicken Breasts

4 large boneless/skinless chicken breast halves (1-1/4 to 1-1/2 lbs.)
1/4 lb. sliced prosciutto or smoked ham, chopped
1/4 cup mozzarella, cut into 4 slices (can use Monterey jack)
1/4 tsp freshly ground pepper
1/8 tsp sage
6 tsp olive oil, divided
1/4 cup minced shallots
1 tsp minced garlic
1/2 tsp salt
1/2 tsp rosemary
1 lb. fresh mushrooms, sliced
1/4 cup all-purpose flour
2/3 cup chicken broth
1 tsp cornstarch
1/4 cup dry white wine
chopped fresh parsley for garnish

Combine prosciutto, pepper and sage in small bowl. Heat 2 tsp oil in 12-inch skillet over medium-high heat. Add shallots, garlic, salt and rosemary; cook 30 seconds. Add
mushrooms, cover and cook 3-4 minutes, until mushrooms have softened. Uncover, cook 2-3 more minutes until liquid evaporates and mushrooms are browned. Transfer to medium bowl. Meanwhile, with sharp knife, make a 3 to 4-inch slit lengthwise along one side of each breast, cutting almost, but not, through to form a pocket. Stuff each pocket with 1 slice mozzarella. Divide prosciutto mixture and stuff evenly on top of cheese. Place flour in a large plate; add chicken, turning to coat both sides. Combine broth and cornstarch in cup. Heat 2 tsp oil in skillet. Add chicken and cook 2 minutes
until lightly browned. Gently turn chicken; add remaining 2 tsp oil and cook 2 minutes more. Add wine; cook 30 seconds. Add broth mixture and mushrooms. Cover; reduce heat to medium-low and simmer 8 to 10 minutes, until chicken is cooked through. Garnish with parsley. Makes 4 servings.

 
Rec: Artichoke and Cheese Stuffed Chicken Breasts

Artichoke and Cheese Stuffed Chicken Breasts

4 boneless, skinless chicken breast halves
1-1/2 cups grated Monterey Jack cheese
1/3 cup softened cream cheese
1 tbsp. chopped shallot
2 tsp. chopped parsley
1 tsp. dijon mustard
1/2 cup chopped marinated artichoke hearts
1/2 cup flour
1/2 tsp salt
freshly ground pepper, to taste
1 egg
1/2 cup seasoned dry bread crumbs
1/4 cup vegetable oil

Pound the chicken breast halves until 1/4 inch thick. Mix together the cheeses, shallot, parsley, mustard and chopped artichoke hearts. Place 1/4 of the mixture at each end of the chicken breast. Roll up, folding in sides to seal in filling. Combine the egg and water in one bowl. Place the flour and bread crumbs in two separate bowls. Dip the rolled chicken first into the flour, then into the egg wash, followed by the bread crumbs.

Preheat oven to 350 F. Pour oil into a 9x13 baking dish; place dish in oven for 10 minutes. Remove pan from oven; using tongs, carefully roll chicken breasts in the hot oil. Arrange the chicken breasts on pan and bake for approx. 35 minutes, or until golden brown and chicken is cooked through.

Source: Michelle in Victoria @ Gails.

Pat’s notes: good served with fresh spinach sauteed with olive oil and garlic.

 
Rec: Italian Chicken Rolls

Italian Chicken Rolls

6 (4 oz) skinned, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped commercial roasted red pepper (sometimes I use freshly roasted red pepper)
1/3 cup light cream cheese, softened
1/4 cup pesto
3/4 cup crushed corn flakes cereal
3 tbsp. chopped fresh parsley
1/2 tsp. paprika
vegetable cooking spray
fresh thyme sprigs (optional)

Place chicken between 2 sheets of heavy duty plastic wrap; flatten to 1/4 in. thickness using a meat mallet. Sprinkle with salt and 1/4 tsp. pepper; set aside. Combine red pepper, cream cheese, and pesto in a small bowl, stirring till smooth. Spread cheese mixture evenly over chicken breasts. Roll up, jelly roll fashion; secure with wooden picks. Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture. Place in an 11x7x1-1/2 inch baking dish coated with cooking spray. Bake, uncovered at 350 deg. for 35 minutes; let stand 10 mins. Remove wooden picks from chicken, and slice each roll into 6 rounds. Garnish with thyme sprigs if desired. Serves 6.

Source: Ellie/PA @ Gails.

Pat’s notes: these are easy and yummy. I didn't slice the roll, I just served one roll per person, whole. The slices would be attractive though served on the plate slightly overlapping. One thing I discovered is I could've pounded the breasts a lil thinner. The breasts I bought were kinda thick, and big...next time I'll pound thinner.

 
I did a rec: for stuffed turkey loin; years ago...Will try to hunt it down. It could be converted

for chicken; It had sundried tomatoes, basil and some cheese mixture. Wrapped up w/ string, then cooked and sliced. I made it for 50 about 10 years ago. VERY GOOD. I really do not know if I can find the recipe. BUT, you get the idea, I will check my files. But, I think it would work, and keep everyone busy. It may have been a Martha Rec; I served a "cheese sauce" on top...

 
Joe, you are so multi-facited...Cassoulet w/duck and Dorito Casserole, that is why I love this site!

Will definitely make this when I have leftover chips. Thanks for the reminder!

Best,
Barb

 
I'd stick with something very traditional, for your audience. I can't imagine being

being in those circumstances, and would imagine something very "comfort food"y would be very welcomed.

 
Chicken parmesean? As a kid, this was my most requested meal, served with mashed potatoes.

 
Actually, leftover Doritos won't do, because the recipe calls for a whole bag. So have another

glass of wine, finish the leftover chips, and put a fresh bag on the shopping list!

 
You must log in or register to reply here.
Back
Top