Bake chicken breast recipes - 3 recipes
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VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
Top rated Bake chicken breast recipes
Easy Chicken Bake
By bethah
Heat oven to 400. Prepare stuffing as stated on box
- 1 Pkg Chicken stuffing
- 1 1/2 lb boneless Chicken breasts= cut up
- 1- can cream of chicken soup
- 1 pkg frozen mixed vegetables-thawed
- 1/3 cup sour cream
Oven-Baked Chicken Parmesan
By amylk103, Amy's Awesome Nest
Preheat oven to 400F. Dip chicken in egg, then bread crumbs, coating well
- 4 boneless, skinless chicken breast halves
- 1 egg slightly beaten
- 3/4 cup Italian seasoned dry bread crumbs
- 1 jar (26 oz) pasta sauce
- 1 cup shredded mozzarella cheese
Jalapeno Artichoke Chicken Bake
By dizzybusyandhungry, Dizzy Busy and Hungry
Creamy, cheesy jalapeno artichoke dip smothered over boneless chicken thighs and topped with a crispy, buttery crac
- 8 ounces fat-free cream cheese
- ½ cup fat-free sour cream
- ½ cup fat-free mayonnaise
- 1 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons reduced fat grated Parmesan cheese
- 1 teaspoon minced garlic
- 2 (14 ounce) cans artichoke hearts, drained and roughly chopped
- ¼ cup jalapeno slices (from a jar), finely chopped
- 1 and ½ pounds boneless, skinless chicken thighs
- ½ cup shredded mozzarella
- 16-20 buttery crackers (like Ritz or Town House), crumbled
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