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Stuffed Chicken Muffins

(3 Votes)
30 Min

There's more than muffins baking in this muffin tin. Here's the secret to making those restaurant-style stuffed chicken breasts...Italian-style!

What You'll Need:
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 2.25-oz. can sliced black olives, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 6 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness, (1 to 2 pounds total)
  • 1 teaspoon olive oil
  • 1/8 teaspoon paprika
What To Do:
  1. Preheat oven to 350 degrees F. Coat a medium-sized muffin tin with cooking spray.
  2. In a medium-sized bowl, combine ricotta and Parmesan cheeses, olives, oregano, garlic powder, and pepper; mix well. Spoon mixture evenly onto center of each chicken breast.
  3. Roll each chicken breast tightly, tucking in sides as you roll. Place each roll seam side down in its own cup prepared muffin tin.
  4. In a small bowl, combine oil and paprika, then brush it over tops of chicken. Place muffin tin on a cookie sheet and bake 25 to 30 minutes, or until no pink remains and juices run clear.



Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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You know what it means when you assume? Any way I will try with and without the Swiss cheese sounds great and healthy. It is yummy with a little spaghetti sauce. Now to try the others,yummy

**** Try using Swiss Cheese like Chicken Cardon Blue

there are no cresent rolls listed in the recipe either

Let's not get excited. It should say "Stuffed Chicken Breasts in Muffin Cups, that way one would not be confussed and think a starch is involved. Will have to give it a try.

I think everyone should READ this whole recipe before commenting on it but that could just be me?

I don't think it's breaded at all.... just chicken rolled up and topped w/paprika and oil...

There is no breading listed for the recipe. I presume it is cresent rolls from the tube.

it sounds good


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