BRUSCHETTA STUFFED CHICKEN
Make and share this Bruschetta Stuffed Chicken recipe from Food.com.
Provided by Food.com
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl.
- Season with salt and pepper and fold together. Allow to marinate while you cut the chicken.
- Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1⁄4 cup bruschetta into each breast.
- Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese.
- Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer.
- To serve, top with reserved bruschetta and more basil.
Nutrition Facts : Calories 272.4, Fat 13.1, SaturatedFat 5, Cholesterol 98.3, Sodium 323.5, Carbohydrate 5, Fiber 0.8, Sugar 3.1, Protein 32.3
ORIENTAL ROASTED STUFFED CHICKEN
Found this recipe in a cookbook, and made this for Christmas instead of the usual Roast Turkey. Just for a little oriental touch. Looks good on the table, as good as restaurant made, or better! According to my Christmas guest.
Provided by KitchenManiac
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the mushroom slices in water till they soften.
- Keep the soaking liquid aside.
- Loosen skin of chicken.
- Rub the marinade under the skin, in the cavity and over the skin.
- Do keep a little bit of marinade aside for the gravy.
- Tuck the sliced mushrooms under the skin of the chicken.
- Heat oven to 200°C (fan assisted).
- Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes.
- Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes.
- Pierce with a skewer, if the juice runs clear, the chicken is ready.
- TO MAKE THE GRAVY: Pour out excess oil from the roasting tin, add a cup or so of mushroom water, and leftover marinade to the pan.
- Heat through on top of the stove.
- Taste to adjust seasoning.
- Place the chicken on a pretty plate, and garnish with the baby pak choy.
Nutrition Facts : Calories 664.3, Fat 34.9, SaturatedFat 9.9, Cholesterol 172.5, Sodium 771.7, Carbohydrate 35.9, Fiber 0.6, Sugar 13.5, Protein 46.6
AUSTRIAN STUFFED CHICKEN
Make and share this Austrian Stuffed Chicken recipe from Food.com.
Provided by catlvr
Categories Whole Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash chicken inside and out and pat dry.
- Cut rolls or bread into small pieces and pour milk over them. Set aside for 5 minutes.
- Cream the 1/2 cup butter. Add the egg, egg yolks, parsley, thyme and nutmeg, mix well. Combine butter mixture with bread mixture, mixing well.
- Season chicken inside and out with salt and pepper. Stuff chicken with bread mixture. Loosen skin of the breast with fingers and insert 1 Tbs. of butter on each breast, under the skin. Truss chicken.
- Place chicken in roasting pay. Pour in chicken broth.
- Bake at 350°F for 1 hour and 20 minutes, or until cooked through, basting occasionally with broth. Add more water or broth as necessary.
- Remove from oven and let rest for 10 minutes before carving. Remove stuffing, carve and serve.
Nutrition Facts : Calories 1187.8, Fat 84.8, SaturatedFat 34.4, Cholesterol 448.1, Sodium 981.2, Carbohydrate 41.6, Fiber 1.6, Sugar 0.3, Protein 61.5
CHEESY AUSSIE CHICKEN
This has got to be the best recipe card in my files! I got this recipe from another website, I've changed it to my family's liking.
Provided by HeliWif
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Rub the chicken breasts with seasoning salt.
- Set chicken aside.
- In a medium-large skillet cook bacon until crisp.
- Set bacon aside.
- Drain the majority of the bacon grease and cook the chicken breasts in the same skillet.
- Cook on both sides until browned.
- Meanwhile, in a small bowl combine mustard, honey, light corn syrup, mayonnaise, and dried onion flakes.
- Mix well.
- When chicken breasts are browned, place them in a 9x13 baking dish.
- Spread half of the mustard mixture on the breasts.
- Reserve the rest of the mustard mixture to serve later.
- Layer with bacon, mushrooms and cheese.
- Bake in oven for 15 minutes, or when the cheese is melted and chicken juices run clear.
- Serve with reserved mustard mixture-- enjoy!
Nutrition Facts : Calories 621.1, Fat 27.9, SaturatedFat 14.4, Cholesterol 143, Sodium 779.5, Carbohydrate 54, Fiber 0.7, Sugar 41.4, Protein 41.4
AUSTRIAN-STYLE FRIED CHICKEN
Yield Makes 8 Servings
Number Of Ingredients 7
Steps:
- Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.
- In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.
AUSTRIAN STUFFED CHICKEN
Austria is known for its delicious chicken dishes. In this one, the chicken is simply prepared and roasted with a chicken liver-based stuffing!
Provided by JackieOhNo
Categories Chicken Livers
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken and pat dry. Finely chop the liver and set aside.
- Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes.
- Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well.
- Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast.
- Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary.
- Remove onto plate, carve, and serve.
Nutrition Facts : Calories 1047.5, Fat 75.3, SaturatedFat 29.2, Cholesterol 489.8, Sodium 859.8, Carbohydrate 25, Fiber 1.1, Sugar 1.1, Protein 64
More about "austrian stuffed chicken recipes"
27 BEST AUTHENTIC AUSTRIA FOOD & AUSTRIAN RECIPES
From ourbigescape.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
AUSTRIAN CHICKEN - RECIPES | COOKS.COM
From cooks.com
AUSTRIAN AND GERMAN RECIPES - EVERYDAY DELICIOUS
From everyday-delicious.com
HEALTHY CHICKEN-SAUSAGE STUFFED SQUASH RECIPE | HUNGRY GIRL
From hungry-girl.com
STUFFED CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
BEST COOKING BUTTER RECIPES: AUSTRIAN STUFFED CHICKEN
From worldbestbutterrecipe.blogspot.com
AUSTRIAN STUFFED CHICKEN RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
RECIPE: AUSTRIAN STUFFED CHICKEN STEP BY STEP WITH PICTURES
From handy.recipes
AUSTRIAN STUFFED CHICKEN RECIPES
From tfrecipes.com
AUSTRIAN/2 RECIPES | RECIPELAND
From recipeland.com
You'll also love