Chicken Stuffed Oranges Recipes

Steps:

• Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
• Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken.
• In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from remaining lemon half and from 1 of the oranges into roasting pan and add water.
• Place remaining orange, whole and unpeeled, in chicken cavity.
• Cut onions in half and add to pan.
• Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F.
• Cook for 1 hour more, basting after 30 minutes.
• Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken.
• Serve with rice or pasta.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Steps:

• Place breast halves, one at a time, between plastic wrap & using a rolling pin or the flat side of a meat mallet, flatten each piece until it is about 1/4" thick.
• Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
• In a small skillet, saute the onion in 1 Tbsp of butter until tender. Stir in the cubed orange, raisins, 1/4 cup of bread crumbs & thyme.
• Spread each breast evenly with the orange & crumb mixture, then roll up each breast with the stuffing inside. Tuck in the ends to help seal.
• Beat together the egg & milk, then dip the rolled up breasts into the egg mixture. Roll each breast carefully in the 1 cup of dry bread crumbs, & place in a baking dish with high sides. Cover loosely & refrigerate 30 minutes or until ready to bake.
• Preheat oven to 425 degrees F, & bake for 30 minutes until golden brown, basking several times with the melted butter during the last 15 minutes of baking time.

Steps:

• For the stuffed chicken: Preheat oven to 350 degrees F.
• Carefully slice a slit along edge of the thickest part of each chicken breast to create a pocket. Stuff a slice of prosciutto and 1-ounce mozzarella into each, secure with toothpicks as needed, and place on a baking sheet. Season with salt and pepper and brush with olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
• For the Orange Beurre Blanc:
• Combine the orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
• Remove any toothpicks from chicken and place on serving dish. Whisk butter into sauce just before serving, and drizzle sauce around and over the chicken.

Steps:

• Cut tops off oranges and remove and chop the fruit.
• Chill orange shells.
• Combine chopped orange, celery, yogurt, green onion and celery salt.
• Stir chicken into orange mixture and spoon mixture into the orange shells.

Steps:

• Preheat oven to 400 degrees F.
• To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
• Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges

Steps:

• Preheat oven to 180°C
• Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
• Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
• Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
• Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
• Combine remaining orange juice and brown sugar in a jug and pour over chicken.
• Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
• Serve chicken with the rice stuffing.

Steps:

• Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
• Add onion and celery.
• Cook for 5 to 10 minutes, stirring often, until onion is softened.
• Remove from heat.
• Add next 6 ingredients.
• Stir well.
• Add more milk, if needed, until stuffing is moist and holds together when squeezed.
• Pound chicken with mallet to 1/4 inch thickness.
• Divide and spoon stuffing on half of each piece.
• Fold over crosswise to cover stuffing.
• Secure with wooden picks.
• Transfer to 1 1/2 quart dish.
• Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
• Spoon some over chicken.
• Bake, uncovered, in 325°F oven for about 45 minutes until tender.
• Cut into 1/2 inch slices.
• Arrange on individual plates.
• Spoon more sauce over top.
• Serves 4.

Steps:

• Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish., In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm. , Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce.

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
• While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
• Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
• To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
• Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
• Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

Steps:

• In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.