I like making my own stuffed chicken breast in bulk. Making stuffed chicken yourself is a significant cost savings instead of buying it; especially when chicken is on sale. It is also healthier because you control exactly what your chicken is stuffed with.
I usually sit down and stuff a dozen or two at a time for the freezer. I wrap them individually and tightly in plastic wrap and then store them together in a large freezer bag. I will pull out whatever I need the day before cooking and let them thaw in the fridge. Once fully thawed these can be cooked in the oven, toaster oven, or crock pot.
Today I cooked them in the crock pot and they came out delicious and tender. The possibilities for stuffed chicken breasts are endless, but some of my favorites things to stuff chicken with are:
ham and swiss cheese (aka Cordon Bleu),
feta and sun dried tomatoes
goat cheese and argula
pepperoni and mozzarella.
If Slow Cooking:
1 cup of chicken or beef broth
If Oven Baking:
Oil of some type
low carb breadcrumbs (optional). This is only if you are oven baking the chicken
At this point, you can cook them or wrap these individually in plastic wrap and then freeze them in a freezer bag for later.
Do not overcook. Crock Pot temps vary and it is best to cook these to temperature using a meat thermometer the first time. Season with salt and pepper before serving.
Join us for some great low carb discussion:
“LIKE” our FACEBOOK page at http://www.facebook.com/lowcarbcrock
Follow me on PINTEREST http://pinterest.com/christinecooks/
Copyright 2013 lowcarbcrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at firstname.lastname@example.org