7 four stuffed chicken breasts Recipes

ricotta cheese, shredded mozzarella cheese, shredded provolone cheese, grated parmesan cheese, snipped parsley, fine dry breadcrumbs, whole chicken breasts (about 3 lbs.), butter, melted

four 8- to 10-oz boneless skinless chicken breast halves, dijon mustard, deli ham, each slice halved (about 3 oz), provolone (about 2 1/2 oz), olive oil, kosher salt, freshly ground black pepper, chicken broth, unsalted butter, chopped fresh herbs , such as parsley, chives or dill, suggestion : crispy sliced roasted potatoes, recipe follows, red-skinned potatoes, olive oil, kosher salt, freshly ground black pepper

boneless skinless chicken breasts (7-8 oz each), light jarlsberg cheese (four 1-oz slices), all-purpose flour, salt, pepper, eggs, beaten, panko breadcrumbs, raspberries, drained, rice wine vinegar, unsalted butter, cornstarch

fresh spinach, unsalted butter, garlic clove, minced, salt and freshly ground pepper, drained oil-packed sun-dried tomatoes , thinly sliced lengthwise, boneless chicken breast halves, with skin, pounded to a 1/4-inch thickness, four 2 1/2 -by-1/2-inch sticks of italian fontina cheese, all-purpose flour, olive oil, chicken stock or canned low-sodium broth, fresh lemon juice

boneless skinless chicken breasts (pounded to 1/4 inch thickness ), four-cheese mexican blend cheese, roasted and skinned chilies (with any juices) or 1 (4 oz) can chilies (with any juices), light sour cream, parmesan cheese, whole wheat bread crumbs