Stuffed Chicken Breasts Recipe

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Stuffed Chicken Breasts

Jamie Ball


My Mom sent me a ton of vintage craft books, and within the pages were recipes I felt worth saving. This is one of those recipes. Originally published in The WorkBasket (now out of print) March, 1983

pinch tips: How to Quarter a Chicken





6 Tbsp
butter or margarine
1/2 c
bran cereal
2 Tbsp
chopped parsley
2 tsp
dijon mustard
2 tsp
worcestershire sauce
1 tsp
lemon juice
1/4 tsp
garlic powder
1/4 tsp
ground black pepper
4 large
chicken breasts, boneless and skinless
2 slice
swiss cheese
1/4 c
all purpose flour
instant vegetable bullion cubes
2 c
1/4 c
chopped parsley

Directions Step-By-Step

In a large skillet, melt 4 tbsps. butter. Stir in cereal,2 tbsps. parsley,mustard, Worcestershire sauce, lemon juice,garlic powder, and pepper. Set aside.
Pound chicken breasts slightly with a tenderizer. Place 1/4 slice swiss cheese in center of each breast. Place 1 1/2 tbsps. bran mixture on top of each cheese slice. Roll chicken breasts and secure with toothpicks.
In same skillet, melt remaining butter. Cook chicken breasts, turning occasionally until brown. Remove from skillet. Stir flour into drippings in skillet. Cook, stirring constantly until slightly thickened.
Blend in bullion cubes and water. Cook and stir until thickened. Return chicken to skillet , cover and cook until juices in chicken run clear.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy