Stuffed Chicken Breast


There are so many different ways to cook Stuffed Chicken Breast, so I have included several ways on this page. A couple of these have been handed down over the years from different contributors, and one of them I have devised myself.

Stuffed Chicken Breast #1

6 skinless, boneless chicken breast fillets

1 carrot

1 zucchini

1 tablespoon butter or margarine

2 cloves garlic, crushed

1-2 teaspoon curry powder

6 tablespoon mango chutney

2 teaspoon grated fresh ginger

2 tablespoons teriyaki sauce

juice of 1 orange

Stuffed Chicken Breast #2

6 skinless, boneless chicken breasts

2 cups of grated mozarella cheese

6 slices of shaved ham

1/2 cup shallots, finely sliced

2 eggs, beaten

300g cornflake crumbs

1/3 cup olive oil

60g butter

*Note: Kellogs have been producing Cornflake crumbs for as long as I can remember - look for it in the grocery store. If not available, buy Cornflake Crumbs and place in plastic bag and using rolling pin, roll over and over to make very fine cornflake crumbs.

Stuffed Chicken Breast #3

6 skinless, boneless chicken fillets

1/2 cup of Ricotta Cheese

1/2 cup of Mozzarella Cheese

3 Dessertspoons Parmesan Cheese

Handful of baby spinach leaves (or canned spinach if you prefer)


Breadcrumbs seasoned with salt, pepper and mixed herbs

2 eggs


Stuffed Chicken Breast #1

Using a meat cleaver, beat chicken breasts between plastic wrap to make them of even thickness.

Cut vegetables into thin strips just a little longer than the width of the chicken breasts. Place even amounts of vegetables across the fillet. Fold chicken over to enclose vegetables and secure with toothpicks.

Place butter and garlic in a fry pan, and fry 4 minutes on each side.

Combine remaining ingredients in a bowl and pour over chicken. Cook together for a further 8 - 10 minutes or until chicken is cooked.

Stuffed Chicken Breasts #2

Slice lengthways through the wideth of the chicken fillets to create a pocket.

Using fingertips, press a slice of shaved ham along one side of the pocket.

Place two dessertspoons of grated mozzarella cheese inside the pocket on top of the ham and add a spoonful of shallots.

Press pocket closed and secure with a toothpick.

Coat the chicken fillets in the beaten egg, and then immediately press into a bowl containing the cornflake crumbs until thoroughly coated.

Add the oil to a frying pan, and melt the butter. When oil/butter mixture is heated, add the chicken fillets to the frying pan.

Fry each fillet for 4-5 minutes on each side, or until chicken is thoroughly cooked.

Remove from frying pan and drain on paper towelling.

Stuffed Chicken Breasts #3

Slice the chicken breasts lengthways to create a pocket.

Place equal portions of the three cheeses inside the pockets of the fillets, and add one or two spinach leaves.

Press the chicken fillets together and secure with a toothpick.

Beat the eggs in a shallow bowl, and dip the fillets in the eggs, coating completely. Immediately coat the fillets in seasoned breadcrumbs.

Heat oil and butter in a frying pan. When melted and heated through, add the chicken fillets and cook for 5 minutes on each side or until chicken is cooked thoroughly.

Remove from pan and drain on paper towelling.

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