Chicken breast needs to be baked or fried long enough until it’s internal temperature is 165F. That means it will be fully cooked.
Chicken breast doesn’t need too many seasonings to be flavorful. In this simple stuffed chicken recipe, I used just salt and pepper.
Chicken can be enjoyed with this Quick and Creamy Avocado Tomato Salad with Cucumber. It’s a very easy recipe to make!
Chicken. It’s a wonderful, forgiving protein. It’s versatile. It’s delicious. And it’s a meat that everybody can get on board with. Even the little ones. Especially the little ones. They can be so picky about what they eat. This main dish is an excellent recipe that the whole family enjoys. Stuffed breasts with some summer salad on the side? There’s no meal better, no easy dinner meal more loved than this one.
Chicken is often comfort food.
Chicken is an easy-to-prepare ingredient that requires no special learning to cook. Boneless chicken breast especially is so easy to learn. A new recipe with chicken? It’s a breeze. This easy stuffed chicken breast recipe? Even easier than you’d expect! Your favorite flavors can come together with melted butter in a juicy piece of chicken. Mix it up with different flavors if you’d like, too. You want garlic butter sauce? No problem: just add minced fresh garlic in. Lemon butter? Of course lemon juice comes in handy here! The sauté pan can handle it all.
My kids have requested this recipe countless times, and having these different options for flavors always makes a great way to reinvent a classic dish. Chicken is also something that can come together in minutes. It’s a great option, simply perfect for those weeknight meals. With a side dish of your favorite salad, maybe some mashed potatoes as well, and you’ve got yourself a meal on the dinner table in no time. Next time, your kids will be wanting it again.
Versatile and easy, chicken is one of the easiest meats to make. This Chicken Kiev is one of them.
Chicken is a lean meat that can help with weight loss, especially if you’re looking for a good source of protein. It can be enjoyed on the keto diet, and many other lifestyles that people have adapted for optimum health. Naturally, this protein source make a complete meal and delicious dinner. You can bake chicken, grill it (my personal favorite option), or pan sear it on a cast iron skillet for the fastest cooking. Whether it’s your next dinner party or a family barbecue, chicken is always a good choice.
And here, I’ve got a chicken recipe for you that is the epitome of quick, simple meals. It requires only a handful of simple ingredients (which you probably have at home) and only 15 minutes of prep time. It’s a simple stuffed chicken!
Let’s talk about what you need for this recipe:
Chicken. Boneless skinless chicken breasts work here for a more uniform look and a thicker cut of meat. Feel free to use thighs, too! When cooking, make sure that the internal temperature of the chicken comes to 165F. That way, you’ll know it’s fully cooked inside.
Flour is here to get a little coating on.
Eggs help the flour to stay on and will help any other coating to cling.
Bread crumbs are for the exterior coating. This gives the perfect amount of crispiness.
Salt and pepper are for the seasoning. Feel free to add any extra flavors you might like!
And what do I stuff the chicken with?
Butter. Yup, you read that right. Lean chicken breasts are stuffed with cubed butter and folded over, breaded, and fried to golden brown perfection. Butter elevates your ordinary chicken breast recipe. It provides a layer of moisture and the perfect
amount of fat to your meal.
It really is a no-fuss meal. Especially for picky eaters. And the perfect meal to make if you’re short on time. Let me know if butter stuffed chicken is something you can totally get on board with!
Simple Butter Stuffed Chicken Breast
- cutting board
- Kitchen hammer
- 3 chicken breasts, boneless & skinless
- salt, to taste
- black pepper, to taste
- 2 Tbsp unsalted butter
- 2 large eggs
- 1½ cups unbleached white flour
- 1½ cups bread crumbs
- 5 Tbsp olive oil, depending on your pan
- In a small bowl or a shallow plate whisk 2 large eggs. In a separate bowl or shallow plate, place 1 ½ cups of bread crumbs. In a third separate bowl add 1 ½ cups of flour.
- Take 3 boneless and skinless chicken breasts and slice them in half horizontal.
- Use a piece of plastic wrap and place it on the chicken. Pound the chicken breast pieces with a meat pounder. It needs to be flattened out.
- Once it has been pounded, sprinkle on some salt and pepper to taste.
- Cut 2 Tablespoons of unsalted butter into smaller pieces and place them in the middle of each chicken piece.
- Roll chicken breast up with the butter. Stick toothpicks through the layers to hold the roll together.
- Take each roll and roll it carefully in the separated flour bowl.
- Then dip into the whisked egg bowl and cover completely.
- Lastly, roll the chicken in the bowl of bread crumbs.
- Heat 5 Tablespoons of olive oil on low/medium heat in a skillet.
- Fry each rolled chicken breast until the outside is brown and crispy. The temperature inside the chicken should measure 165°F.
- Remove toothpicks. Transfer to a dish with a lid, then serve.