Chicken Stuffed Chicken With Bearnaise Sauce Recipes

Steps:

• Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
• Combine the flour, salt and pepper in a shallow bowl.
• Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
• When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
• While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
• Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
• Drizzle hollandaise sauce over asparagus and serve.

Steps:

• Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. , Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley and red pepper.

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

Steps:

• Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
• Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
• Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.

Steps:

• Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
• Prep all your ingredients.
• Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
• In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
• Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
• Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
• Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
• Serve over pasta and serve immediately.