Joyces Stuffed Chicken Recipes

Steps:

• In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme. , In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon zest and salt., In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted. , Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13x9-in. baking dish; pour apple mixture over top., Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.

Steps:

• Pound chicken breasts flat to 1/4" thickness. Place in large baking dish. Add 1/2 cup italian dressing; turn to coat. Cover and refrigerate at least 30 minutes.
• In medium bowl, place radicchio and watercress; add remaining 1/2 cup italian dressing and toss to mix. Arrange radicchio and watercress on platter and refrigerate.
• Remove chicken from dressing and drain. Cut each chicken breast in half crosswise. Place an even portion of basil and tomatoes on each of 4 halves of chicken; top each piece of chicken with remaining half of chicken. With textured side of meat mallet, pound edges together to seal.
• In shallow dish, beat water and egg. On wax paper, mix bread crumbs and cheese. Dip chicken in egg mixture and then in bread crumb mixture.
• In large skillet, heat oil on medium-high heat. Add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease.
• Arrange chicken on radicchio/watercress mixture.