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Stuffed Chicken without roma tarragon

Found 9 recipes

DIFFICULTY LEVEL

Stuffed Chicken Valentino

4 skinless, boneless chicken breast halves 1 teaspoon dried Italian seasoning 2 tablespoons grated Parmesan cheese 1 (6 ounce) jar roasted red bell peppers,[...]

Source: allrecipes.com
Stuffed Chicken Valentino

4 skinless, boneless chicken breast halves 1 teaspoon dried Italian seasoning 2 tablespoons grated Parmesan cheese 1 (6 ounce) jar roasted red bell peppers,[...]

Source: allrecipes.com

Stuffed Chicken Croissants Recipe

1 pound or possibly so cooked chicken (no bones or possibly skin) 2 packages. Pillsbury Croissants 1/2 teaspoon lemon pepper 1 (4 ounce) pkg. cream cheese[...]

Source: cookeatshare.com
Stuffed Chicken Breasts with Pasta

3/4 cup swiss cheese * 1/2 cup ricotta cheese 1 tablespoon thyme fresh * 1/8 teaspoon black pepper cracked * 6 each chicken breasts boneless, skinless 2[...]

Source: recipeland.com
Stuffed Chicken Breast With Orange Marmalade[...]

2 tablespoons hard margarine (or butter) 2 tablespoons finely chopped onions 2 tablespoons finely chopped celery 1 cup coarse dry breadcrumbs 1 tablespoon[...]

Source: food.com
Stuffed Chicken Breast Wrapped in Parma Ham[...]

75 g soft creamy cheese 30 ml pine nuts , toasted and coarsely chopped 30 ml basil , finely chopped sea salt freshly ground pepper 4 skinless chicken breasts[...]

Source: food.com
Stuffed Chicken Breast Wrapped in Parma Ham[...]

75 g soft creamy cheese 30 ml pine nuts , toasted and coarsely chopped 30 ml basil , finely chopped sea salt freshly ground pepper 4 skinless chicken breasts[...]

Source: food.com
Stuffed Chicken Breast With Orange Marmalade[...]

2 tablespoons hard margarine (or butter) 2 tablespoons finely chopped onions 2 tablespoons finely chopped celery 1 cup coarse dry breadcrumbs 1 tablespoon[...]

Source: food.com
STUFFED CHICKEN BREASTS

1 tablespoon butter or margarine, unsalted 1/4 cup onions 4 each mushrooms finely chopped 2 each ham or prosciutto, slices * 2 tablespoons bread crumbs dry 1[...]

Source: recipeland.com

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