Five Jewel Rice Stuffed Chicken Breast With Hot Sour Sauce Recipes

Steps:

• Preheat oven to 400ºF; coat a baking sheet or broiler pan with nonstick spray.
• Bring broth to boil in a small saucepan over med-high heat; add rice.
• Cover pan.
• Reduce heat to low, simmer rice 20 minutes.
• Remove rice from heat.
• Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
• Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
• Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
• Spoon about 1/3 cup mixture into each pocket.
• Seal opening with a toothpick, if needed.
• Heat oil in a large sauté pan over medium high heat.
• Place chicken in pan, smooth side down; sauté until golden, about 5 minutes.
• After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
• Baste chicken with hoisin mixture sprinkle with sesame seeds.
• Roast chicken 20 minutes or until stuffing (not chicken) reaches 165ºF on an instant read thermometer.
• Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
• Bring sauce to a boil, whisking often; remove from heat.
• Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.

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 half the oil in a large saucepan over a medium heat and cook the onion until soft and starting to brown, about 10 mins. Stir in 3 crushed garlic cloves, 1 tsp of the cumin, the red pepper flakes, smoked paprika, ½ tsp black pepper and the nduja, breaking it up as you mix it in. Cook for a further 5 mins until the nduja has released its oils.
• Stir in the rice until fully coated in the oil, then pour in 250ml water. Cook the rice, uncovered, following pack instructions until almost cooked but retaining some bite, then remove from the heat. Set aside.
• Heat the oven to 200C/180C fan/gas 6. Mix the butter with the remaining garlic, lemon zest, remaining cumin and a small pinch of salt. Loosen the skin of the chicken breast using your hands, carefully, so as not to tear the skin. Work from the widest part of the bird and get close to the neck but not all the way through, and try to loosen the skin above the legs as well. Gently push the garlic butter under the skin as far as it will go. Stuff the cavity with the rice mixture, then tie the legs together to stop it from spilling out.
• Rub the skin with the remaining oil and sprinkle with some salt. Roast the chicken for between 1 hr-1 hr 15 mins until cooked through and the juices run clear. Remove from the oven and set aside to rest for 10 mins before carving. Serve with green vegetables and a gravy made from the juices, if you like. Try one of our gravy recipes here.