Currently listing 214 recipes in 9 categories!

Latest Recipes

Return to the main home page of www.fortheloveoffood.org.

You need flash installed to view this header!
Baked Stuffed Chicken Breasts with Parsley Sauce: Date Added: 14 Mar 2011
Listed in: Entrees
Recipe Pictures - Hover cursor to scroll if several images:
Baked Stuffed Chicken Breasts with Parsley Sauce Baked Stuffed Chicken Breasts with Parsley Sauce
Ingredients

You'll have more parsley sauce then you need, try using it with other foods such as fish. It is a perfect way to use extra parsley. Feel free to replace some of the parsley with other herbs such as basil or coriander.
4 servings
Preparation time 10 minutes, cooking time 25 minutes
1 pound boneless, skinless chicken breast ( 2 chicken breast halves)
10 black olives, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup finely chopped parsley
4 sun dried tomatoes halves in oil, cut into thin strips (optional)
1 tbsp seasoned bread crumbs
Parsley Sauce
1 1/2 cups packed fresh flat-leaf Parsley
1 cup virgin olive oil
1/2 tsp salt
3 garlic cloves
3/4 tsp Red Pepper Flakes (optional)

Cooking Instructions

To prepare the chicken:

1). Preheat oven to 350 degrees. Cut each breast in half, so you have four pieces. Place the chicken breasts between two sheets of wax paper and gently pound with a rolling pin or an empty bottle until each breast is about 1/2 inch thick.
2). Mix together the olives, cheese and parsley, it should be moist enough to hold together, shape into four even size crumbly balls. Place the stuffing in the center of each breast, layer, top with the tomato strips if using them then fold the top and bottom flaps of the chicken so it wraps around the stuffing. Turn over and place seam side down on a lightly oiled baking dish. Brush with olive oil and sprinkle with the bread crumbs. Bake about 25 minutes, it should feel firm to the touch and be lightly browned. Serve with parsley sauce on the side.

To make the sauce: In a food processor or blender combine all the ingredients and puree for 2 to 3 minutes, or until very smooth. Sauce can be stored in the refrigerator for one week. Makes two cups. Serve the parsley sauce with the chicken, refrigerate remaining sauce and use to top pasta, as a dip or to flavor roasted vegetables.

Nutrition per serving of chicken ( without sauce): Calories 251, Fat 8.2 g, Saturated Fat 3.1 g, Cholesterol 104 mg, Sodium 290 mg, Carbohydrate 2.8 g, Fiber 0.6 g Protein 39.3 g.
Nutrition Per Serving of Parsley Sauce( 1 tbsp): Calories 61, Fat 6.8 g, Saturated Fat 0.9 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0.3 g, Protein 0.1 g.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.

 

Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

Rate this Recipe:
  • Currently 1.77/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 1.8/5 (30 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Vegetable and Cheese Strata- a Make Ahead Meal Pasta Primavera Pizza - FTLOF Way II Lemon- Parsley Pork chops Baked Fish

Recipe Cloud Tags:
- Recipe Hit Count - 002978

 

 


 

Thank you, your comments will be reviewed shortly!