Need ideas for stuffing chicken? Things to stuff chicken with that are healthy? Recipes?

The only thing I can think of is Chicken Cordon Bleu or stuffing chicken with Spinach. Can you help me with healthy stuffed chicken ideas? I just want something I can bake into a chicken breast. Very simple and healthy please. I'm a very new cook and I'm trying to lose weight.Need ideas for stuffing chicken? Things to stuff chicken with that are healthy? Recipes?
onions, peppers, low fat cheeses, apples, pineapples - stuff anything you can think of and wrap the whole thing with turkey bacon - make sure you bake or broil dont fry. I would par cook any hard veggies first.Need ideas for stuffing chicken? Things to stuff chicken with that are healthy? Recipes?
Stuff the breasts with a julienne of favorite vegetables. You might want to try carrots, asparagus, mushrooms (chop those) or onion. Have fun!
Spicy Stuffed Chicken Thighs


Ingredients:


10 boneless, skinless chicken thighs


5 hot Italian sausage links, casings removed


1 green bell pepper, diced


1 onion, diced (optional) 8 ounces canned diced tomatoes, with juices


1 tablespoon Italian seasoning


1 teaspoon crushed red pepper flakes





Directions:


1. Preheat oven at 350 degrees F (175 degrees C).


2. Find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. Place on a 10x13-inch ungreased baking pan. Place bell pepper and onion around the chicken. Pour tomatoes and their juices over the chicken, and season with Italian seasoning and crushed red pepper flakes.


3. Bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.


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Mediterranean Stuffed Chicken


Ingredients:


4 skinless, boneless chicken breast halves -


pounded thin


4 ounces cream cheese, softened


1/3 cup feta cheese 1 teaspoon garlic powder


2 teaspoons dried dill weed


2 tablespoons melted butter


salt and pepper to taste





Directions:


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


2. TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.


3. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.
crab meat
Chopped broccoli %26amp; rice come to mind, or perhaps cottage cheese.
If you like garlic (which we do) stuff the chicken with as many peeled garlic cloves as you can. If you are using chicken breasts, flatten them out as much as you can, place the garlic in the middle of the breast and roll it up, place it seam side down in the cooking pan. If you have cooking string, tie it up to keep it rolled up. If not, you'll probably be okay.





The garlic, when cooked this way, turns into a buttery consistency and is delicious with each bite of chicken.





I do this with a whole chicken and actually put 40 (yes, 40!) cloves of garlic in the cavity.





If you don't like garlic, whichever spices you like could be sprinkled on the chicken breast and still rolled up and placed seam side down.
Garlic-Lemon Double Stuffed Chicken --











INGREDIENTS


oil, for greasing pan


8 boneless, skinless chicken breast halves


1 (8 ounce) package cream cheese, cut into 1/2 inch slices


1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices


1 cup milk


1 1/2 cups Italian seasoned bread crumbs


1/2 cup grated Romano cheese


1 tablespoon minced garlic


3/4 cup butter, melted


2 tablespoons lemon juice


1/2 teaspoon garlic salt, or to taste


1/2 teaspoon paprika (optional)














DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.


Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.





Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.





Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.


Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.








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Pesto Cheesy Chicken Rolls --








INGREDIENTS


4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness


1 cup prepared basil pesto


4 thick slices mozzarella cheese











DIRECTIONS


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


Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.


Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.








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Chicken Breasts Stuffed with Perfection --











INGREDIENTS


6 skinless, boneless chicken breast halves - pounded thin


1 (8 ounce) bottle Italian-style salad dressing





8 slices of stale wheat bread, torn


3/4 cup grated Parmesan cheese


1 teaspoon chopped fresh thyme


1/8 teaspoon pepper





1 1/2 cups feta cheese, crumbled


1/2 cup sour cream





1 tablespoon vegetable oil


3 cloves garlic, minced


4 cups chopped fresh spinach


1 bunch green onions, chopped


1 cup mushrooms, sliced


1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped











DIRECTIONS


Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.


Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.





In a large bowl, stir together the feta and sour cream. Set aside.


Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.





Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.


Preheat the oven to 400 degrees F (200 degrees C).





Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.


Bake, uncovered, in a preheated oven for 25 minutes.








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Stuffed Chicken Valentino --











INGREDIENTS


4 skinless, boneless chicken breast halves


1 teaspoon dried Italian seasoning


2 tablespoons grated Parmesan cheese


1 (6 ounce) jar roasted red bell peppers, drained


1/4 cup chopped fresh chives


4 tablespoons shredded mozzarella cheese


salt and pepper to taste


2 tablespoons olive oil














DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.





Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpi
rice with either raisins or apples
Stuff the chicken with onions %26amp; mushrooms. Saute chopped onions %26amp; mushrooms in a teflon pan (little nonfat oil) stuff into chicken brest, bread %26amp; bake. Tastes great, very low in calories and fat.