Best 8 Cheddar Stuffed Chicken Breasts Recipes

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Cheddar stuffed chicken breasts are a classic dish that combines the flavors of tender chicken, melted cheddar cheese, and a variety of spices. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a cheddar stuffed chicken breast recipe out there that's perfect for you. With so many different variations on this classic dish, you're sure to find one that tantalizes your taste buds and leaves you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS



Broccoli-Cheddar Stuffed Chicken Breasts image

I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 cups broccoli florets (see Cook's Note)
1 1/2 cups shredded Cheddar cheese
2 ounces cream cheese, at room temperature
1 tablespoon chopped fresh chives or other fresh herbs
Kosher salt and freshly ground black pepper
4 large boneless, skinless chicken breasts (see Cook's Note)
Garlic powder, ground cumin or other spices
4 tablespoons olive oil

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
  • Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
  • Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
  • Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
  • Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
  • Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
  • Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
  • Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
  • Remove the chicken breasts from the oven and serve.

CHEDDAR-STUFFED CHICKEN BREASTS



Cheddar-Stuffed Chicken Breasts image

Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup salsa
Chopped fresh cilantro, if desired

Steps:

  • Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
  • Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
  • Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.

Nutrition Facts : ServingSize 1 Serving

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS



Grilled Barbecue Bacon-Cheddar Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts (about 8 ounces each)
3 slices bacon
2 tablespoons unsalted butter, melted
1 large buttermilk biscuit, crumbled (about 1 cup)
2/3 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
1/4 cup barbecue sauce

Steps:

  • Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
  • Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
  • Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
  • Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

GRILLED CHEDDAR-STUFFED CHICKEN BREASTS



Grilled Cheddar-Stuffed Chicken Breasts image

Jazz up grilled chicken breasts with a surprise cheese filling and a peppy salsa topper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
3 oz Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper.
  • Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter.
  • Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa.

Nutrition Facts : Calories 290, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g

AIR FRYER BBQ CHEDDAR-STUFFED CHICKEN BREASTS



Air Fryer BBQ Cheddar-Stuffed Chicken Breasts image

Bacon-wrapped chicken breast stuffed with a mixture of Cheddar cheese, bbq sauce, and chopped cooked bacon.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 2

Number Of Ingredients 5

3 strips bacon, divided
2 ounces Cheddar cheese, cubed, divided
¼ cup barbeque sauce, divided
2 (4 ounce) skinless, boneless chicken breasts
salt and ground black pepper to taste

Steps:

  • Preheat an air fryer to 380 degrees F (190 degrees C). Cook 1 strip of bacon in the air fryer for 2 minutes. Remove from air fryer and cut into small pieces. Line the air fryer basket with parchment paper and increase the temperature to 400 degrees F (200 degrees C).
  • Combine cooked bacon, Cheddar cheese, and 1 tablespoon barbeque sauce in a bowl.
  • Use a long, sharp knife to make a horizontal 1-inch cut at the top of each chicken breast, creating a small internal pouch. Stuff each breast equally with bacon-cheese mixture. Wrap remaining strips of bacon around each chicken breast. Coat chicken breast with remaining barbecue sauce and place into the prepared air fryer basket.
  • Cook for 10 minutes in the air fryer, turn, and continue cooking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379 calories, Carbohydrate 12.3 g, Cholesterol 114.3 mg, Fat 18.9 g, Fiber 0.2 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 986.7 mg, Sugar 8.3 g

CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR



Chicken Breasts Stuffed With Apples & Cheddar image

I have been meaning to give this elegant sounding chicken dish for years and have decided to share it here even though I haven't tried it yet. I originally clipped this from a magazine years ago and thought it would be a lovely choice for a romantic dinner.

Provided by HeatherFeather

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves (pounded to a 1/4-inch thickness with a mallet)
1/2 cup cooking apple (Golden Delicious or Granny Smith recommended)
2 tablespoons sharp cheddar cheese
1 tablespoon fine dry breadcrumb
1 tablespoon unsalted butter
1/4 cup dry white wine or 1/4 cup apple cider
water, as needed
1 1/2 teaspoons cornstarch
fresh parsley, chopped, garnish
salt, to taste
pepper, to taste

Steps:

  • If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
  • Combine apple chunks,cheese, and bread crumbs in a small bowl.
  • Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
  • Roll up chicken into a bundle, using toothpicks to secure if needed.
  • Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
  • Once browned, add wine and 1/4 cup of water.
  • Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
  • Remove cooked chicken from the pan using a slotted spoon and set on two plates.
  • Remove toothpicks.
  • Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
  • Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
  • Ladle over chicken and sprinkle parsley over tops as a garnish.

CHEDDAR & ORCHARD APPLE-STUFFED CHICKEN BREASTS



Cheddar & Orchard Apple-Stuffed Chicken Breasts image

I found this on the Sargento.com website and this was so good. Whenever my husband tells me that it's really good and I can make it again I figure it's worth posting. I hope you will try this and enjoy it as well.

Provided by Janet W

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups sargento limited edition shredded wisconsin extra-sharp cheddar cheese, divided
1/4 cup plus 2 tbsp. mango chutney, large pieces of mango chopped, divided
1/2 cup finely diced apple
1/8 teaspoon cayenne pepper
4 (5 -6 ounce) boneless skinless chicken breast halves
1/2 cup whole wheat breadcrumbs
paprika (optional) or smoked paprika (optional)

Steps:

  • 1. Combine 2 tablespoons of the chutney, apple and cayenne pepper in a small bowl; mix well. Stir in 3/4 cup of the cheese.
  • 2. Cut a pocket in side of each chicken breast, taking care not to cut through top or bottom of chicken.* Stuff cheese mixture into chicken, pressing edges together to enclose stuffing. Place chicken on a foil-lined baking sheet. Brush remaining 1/4 cup chutney over tops of chicken breasts. Combine breadcrumbs and remaining 1/2 cup cheese; sprinkle over chicken. Sprinkle paprika lightly over chicken if desired.
  • 3. Bake in a preheated 375°F oven for 25 to 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 336.1, Fat 17.4, SaturatedFat 9.5, Cholesterol 134, Sodium 420.8, Carbohydrate 2.7, Fiber 0.4, Sugar 1.8, Protein 40.4

CHEDDAR-STUFFED CHICKEN BREASTS



Cheddar-Stuffed Chicken Breasts image

Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup salsa
Chopped fresh cilantro, if desired

Steps:

  • Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
  • Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
  • Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • To ensure the chicken breasts are evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing them from the oven.
  • If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into the thickest part of the breast. The juices should run clear, with no pink or red tint.
  • To make sure the cheddar cheese filling doesn't leak out during baking, be sure to seal the edges of the chicken breasts well before baking.
  • For a crispy crust, brush the chicken breasts with melted butter or olive oil before baking.
  • If you want to add more flavor to the chicken, you can marinate it in a mixture of olive oil, herbs, and spices for at least 30 minutes before baking.
  • Serve the cheddar-stuffed chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Cheddar-stuffed chicken breasts are a delicious and easy-to-make meal that is perfect for any occasion. With a crispy outer crust and a flavorful, cheesy filling, these chicken breasts are sure to be a hit with everyone at the table. Whether you're serving them for a weeknight dinner or a special occasion, these chicken breasts are sure to impress.

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