Any ideas/tips for stuffed chicken breasts?

[mythmaster]

I have some boneless, skinless chicken breasts in the freezer that have been injected so I don't want to brine them like I normally do (I picked them up a while back before I discovered a source for minimally processed ones). So I was thinking that I might try stuffing them with something but I don't know what would be good (never done this before).

I know that some folks around here have done this, and I was wondering what you have used or would use. I'm thinking some kind of cheese and/or some kind of meat. Maybe I just answered my own question.

Also, should I rub them with something or wrap them in bacon? I've done the bacon thing before and liked it, but I think a rub might be better with this.

Any help is appreciated!

 

[scarbelly]

What is the flavor of the injection liquid? That would be a guiding factor in what you stuff it with - that said - cheese is always a popular item. you can add things like thin sliced meats or other items like a pesto or other paste like ingredient, you might want to try some sundried tomatoes made into a paste with some cheese depending on the taste of the injection liquid
Good luck

 

[mythmaster]

Injected during processing -- not by me, so I'm guessing SALT.

Thanks, deli-sliced ham and cheese doesn't sound like a bad idea.

I'm wondering if anyone has ever used bacon or sausage?

 

[mythmaster]

Well, I just looked at them again when I put them in the fridge to thaw. They've been injected with up to 15% chicken broth, so that's not too bad. I still won't brine them, though because broth is salty.

 

[mythmaster]

I found a basic chicken rub that looks decent:

• 2 tablespoons non-iodized salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground thyme
• 1 teaspoon rubbed sage
• 1 teaspoon paprika
• 1 teaspoon black pepper

Does no one else have any suggestions for what to stuff my bra, er, breasts with?

 

[bmudd14474]

I have done Mozzarella and sausage and ham and swiss. Both turned out good. I like to use a cheese with a good amount of moisture as it helps to keep things moist.

 

[mythmaster]

Thanks, Brian. I don't really know enough about cheeses to know which ones are more moist. I love Sharp Cheddar, but I'm guessing that it would be a dry one since it has been aged for so long. Maybe a Provolone?

I should probably keep it simple for my first attempt and go with ham and Swiss.

 

[fourthwind]

Another good stuffing is wild rice and sausage.

I pre cook the wild rice to about 75% done, then add (browned) crumbled sausage to it. Stuff the breasts, smoke, and add a nice slice of mozz, provalone, or pepperjack on top for the last 5 to 10 minutes of the cook.

 

[mballi3011]

I'm with Brian on this one with the sausage an ham with some good Gruyere cheese or maybe some mozzarella. But the more I think about it sausage and swiss (gruyere melts so good) would be worth a good try. If you don't maybe I will........ Soon

 

[mythmaster]

Now, that sounds good, too. Thank you!

 

[lugnutz]

bacon, cheddar, mushrooms and a light dribble of lemon jucie and a sprinkle of pepper. I would probably sautee the shrooms in evoo with a splash of balsamic vinegar and dash of rosemary thyme and oregano before stuffing

 

[mythmaster]

Yeah, I'm liking this sausage idea. I've actually never heard of Gruyere, but a quick search says that it's similar to Swiss or Provolone.

 

[mythmaster]

That would sound awesome if I liked mushrooms!

I'm gonna have to sleep on this one, I think. Maybe I can throw in more than one kind of meat.

 

[lugnutz]

Replace the mushrooms with jalapenos and scrap the sautee part and the thyme rosemary oregano part, sprinkle with cumin or cayanne or even give them a rub using chili powder!

 

[ellymae]

OK - I've never smoked these but I don't know why you couldn't....
Pound out the chicken breasts, add a little Alloute cheese, dredge in flour, egg, bread crumbs. Saute in butter till brown, bake @ 350 till done...
So - I think smoking would work....
These are great for company, you can do them up to browning them and throw them in the fridge. Then pull them out and bake them at the last minute. Good luck!

 

[justpassingthru]

A favorite at our house is a mixture of fresh spinach, sour cream, shredded cheese (Gruyere), minced garlic, crushed croutons, a sprinkle of our favorite rub or salt and pepper wrapped in bacon to keep the chicken from drying out while the stuffing is cooking.

Gene

 

[mythmaster]

Thanks! I saw this method in a few recipes that I found while I was searching around earlier, but I think that it would be better suited for grilling than smoking.

I do appreciate it, though, and I'm sure that I'll try it because I love breading and searing chicken and pork chops before I finish them off somewhere else.

 

[squirrel]

I'd make some cornbread stuffing (we call it dressing here in these parts of the woods) and toss in the sausage. Pound out the hooters and put the stuffing/sausage mixture on, roll it up and grill it! And if you wanted to get all fancy you could make a little gravy using chicken broth to top it off.

Gruyere is a milder type of swiss cheese. It's what I use to top French onion soup....Yummy.

 

[mythmaster]

Thanks, Squirrel!

I'm not sure if I want to pound and roll them or butterfly them and stuff them that way.

I've got them marinating in some Zesty Italian right now, but I'm still not sure what I want to stuff them with. I'm leaning towards ham and swiss, but that isn't solid (the cornbread stuffing and sausage sounds awesome, too).

If anyone else has a suggestion then I'm all ears.

 

[pops6927]

I'd rough chop some Roma tomatoes, pepperoni and peppercini's together, toss in some Feta and Blue and a dab of tomato sauce and spoon into a pocket and top with shredded mozz at the last minute, it would compliment the Zesty Italian marinade.. but don't go stealin' it for Italian Throwdown, lol!