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Stuffed Chicken Muffins

(11 Votes)
Updated May 17, 2018
Stuffed Chicken Muffins
SERVES
6
COOK TIME
25 Min

What happens when you take a stuffed chicken recipe and combine it with a muffin tin recipe? You get our irresistible Stuffed Chicken Muffins! This dish is filled with a delicious cheesy Italian-style filling that everyone will love. This whole recipe is sure to leave you stuffed and satisfied!

What You'll Need

  • 6 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness, (1-1/2 pounds total)
  • 1/4 teaspoon salt
  • 3/4 teaspoon black pepper, divided
  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons Italian-flavored panko bread crumbs
  • 2 teaspoons olive oil

What to Do

  1. Preheat oven to 350 degrees F. Coat a 6-cup muffin tin with cooking spray.
     
  2. Season chicken breasts with 1/4 teaspoon each of salt and pepper; set aside. 
     
  3. In a medium bowl, combine ricotta, mozzarella, and Parmesan cheeses, the Italian seasoning, garlic powder, and remaining ½ teaspoon pepper; mix well. Spoon mixture evenly onto center of each chicken breast.
     
  4. Wrap chicken breast around filling, making sure filling is tucked inside chicken. Place each stuffed breast seam-side down in a cup of the muffin tin. In a small bowl, combine bread crumbs and oil; sprinkle over chicken then sprinkle with paprika. Place muffin tin on a baking sheet.
     
  5. Bake 25 to 30 minutes or until no pink remains and juices run clear. Run a knife around the edges and remove to platter. 

 

Serving Suggestion

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 0.0
  • Calories from Fat 0
  • Total Fat 0.0 0 %
  • Saturated Fat 0.0 0 %
  • Trans Fat 0.0 0 %
  • Protein 0.0 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0 0 %
  • Sodium 0.0 0 %
  • Total Carbohydrates 0.0 0 %
  • Dietary Fiber 0.0 0 %
  • Sugars 0.0 0 %
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Ratings & Comments

My Rating:  

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

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I made a version of these using freshly grated asiago cheese and kalamata olives, and it was very good. My chicken breasts were rather thick, so I put them between 2 sheets of plastic wrap and pounded them thinner with the flat side of a meat mallet. I have made stuffed breasts in a sheet pan before, and the filling leaked out and burned. This method keeps it all inside!

I love ricotta cheese and am always looking for recipes that use it. This one appeals to me with the Italian filling with olives. I think you could lightly sprinkle Panko bread crumbs on the top of the chicken breasts after brushing them with paprika oil for a crunchy topping.

My breasts were BIG. Had a hard time stuffing them, but it was still good.

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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