One Pan Chicken Stuffing With Caramelized Onions Recipe 455

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 2 min. on each side or until evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add onions to drippings in skillet; cook 8 to 10 min. or until tender, stirring frequently. Meanwhile, add hot water to stuffing mix in large bowl; stir just until moistened. Add kale; mix lightly.
• Remove onions from skillet; mix with Worcestershire sauce. Place chicken in single layer in center of skillet; top with onion mixture.
• Spoon stuffing mixture around chicken. Sprinkle chicken and stuffing mixture with cheese; cover. Cook on medium-low heat 10 min. or until stuffing mixture is heated through and chicken is done (165°F).

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 2 min. on each side or until evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm. Add onions to drippings in skillet; cook 8 to 10 min. or until tender, stirring frequently. Meanwhile, add hot water to stuffing mix in large bowl; stir just until moistened. Add kale; mix lightly. Remove onions from skillet; mix with Worcestershire sauce. Place chicken in single layer in center of skillet; top with onion mixture. Spoon stuffing mixture around chicken. Sprinkle chicken and stuffing mixture with cheese; cover. Cook on medium-low heat 10 min. or until stuffing mixture is heated through and chicken is done (165°F).

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil. Fold additional 12-inch-long sheet of foil, then place on prepared baking sheet to divide into 2 sections as shown in photo. Spray prepared baking sheet with cooking spray.
• Cut 2 cheese slices in half, then cut lengthwise slit in thickest side of each chicken breast. Fill each slit with 1 basil leaf, 3 tomato strips and 1 cheese piece, folded in half.
• Pour pasta sauce onto smallest section of prepared baking sheet; top with chicken. Reserve 2 Tbsp. aioli for later use; brush remaining aioli onto chicken. Combine cracker crumbs and 1/4 cup Parmesan; sprinkle over chicken.
• Place broccolini on other side of prepared baking sheet. Add remaining Parmesan and reserved aioli; mix lightly. Place GOLDEN CRINKLES next to broccolini.
• Bake 30 min. or until chicken is done (165ºF) and GOLDEN CRINKLES are crisp and golden brown. Top chicken with remaining cheese slices; bake 5 min. or until melted. Meanwhile, chop remaining basil leaves.
• Sprinkle chopped basil over chicken before serving with the broccolini and GOLDEN CRINKLES.

Steps:

• Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
• Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
• Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
• Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.