Stuffed Chicken Breast - Kraft Recipes Top
Comida Kraft
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Stuffed Chicken Breast

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What You Need

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Make It

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  • Clean the chicken and take a small knife and start to make a pocket starting in the thickest part deep enough to be able to stuff. When it's at your desired mark take and crush with a knife two whole garlic cloves. Stick them as far down into the chicken as they will go. Take all the dry ingredient and season the chicken on the outside and within the pouch set in the fridge to rest.
  • Wash hands and begin to chop up the onion and tomato. In a nice size saute pan heat and add oil saute onions and tomatoes. Take dry stuffing mix and add to onion and tomato mixture. Saute 2 to 3 minutes more. Remove from heat and let slightly cool. Add ricotta cheese, mix well, and set to side.
  • Get chicken and using the best tool ever take your hands and slowly stuffed the mixture into the chicken until it's at your desired thickness. Then in another nice size saute pan heat oil then add the chicken breast to the pan brown on each side. Don't worry the chicken will not be cooked all the way thru but you will finish up in the oven. When chicken is browned on both sides remove chicken set to side.
  • Take a bottle of your favorite drinking wine and pour a 1 cup into the saute pan. Cook down and add the chicken back to the pan cook for 2 minutes. Remove from heat and cover.
  • The oven should be at 400 degrees. Place chicken in the oven for 30-35 minutes. You can even take the other half of the onion and another small tomato and cut into nice wedges and scatter around the chicken. Chicken will plump up. When it is no longer pink in the middle remove from heat and enjoy.

Special Equipment Needed


Goes great with some white rice and a veggie.

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