Cook's Country

Stuffed Chicken Breasts

STUFFED BONELESS, SKINLESS chicken breasts should be fantastic, but they’re often not. The filling usually tastes steamy, and the chicken itself tends to be dry and flavorless. In creating a recipe for stuffed chicken breasts for two, I wanted to overcome these challenges and make a tasty dinner that was worth the effort.

I made a few versions that were stuffed with deli meats, cheeses, and combinations of punchy ingredients such as

You’re reading a preview, subscribe to read more.

More from Cook's Country

Cook's Country2 min read
Cook’s Country
Editor in Chief Toni Tipton-Martin Editorial Director Bryan Roof Executive Editor Scott Kathan Executive Editor, Creative Content Morgan Bolling Deputy Food Editor Nicole Konstantinakos Deputy Editor Megan Ginsberg Senior Editors Matthew Fairman, Jes
Cook's Country3 min read
Tomatoes with Fontina Fonduta
A CLOSE COUSIN of Swiss fondue, fonduta is a rich cheese sauce from Northern Italy, typically made with fontina, cream, and sometimes truffles. It is often served in cooler months alongside toasted bread cubes and cornichons for a classic Alpine trea
Cook's Country4 min read
Smoked Chicken
CHICKEN COOKED OVER smoke is a pure expression of the rich, savory flavors that occur when fowl meets fire. This is not individual pieces slathered with thick, brick-red sauce. Instead, this recipe makes a juicy, golden, deeply flavorful whole smoked

Related