CHICKEN WITH PRUNES AND OLIVES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
APPLE & BRIE STUFFED CHICKEN BREASTS
Chicken breasts are stuffed with apples, Brie and herbs; topped with a warm cider sauce, carmelized onions and tender cinnamon-apples. This is a deliciously different departure from bland baked chicken.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Wash the chicken and pat dry with paper towels.
- Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
- To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
- Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
- Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
- One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
- Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
- Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
- While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
- Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
- Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
- Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.
Nutrition Facts : Calories 421.4, Fat 12, SaturatedFat 6.1, Cholesterol 149.7, Sodium 489.1, Carbohydrate 34.2, Fiber 4.5, Sugar 13.4, Protein 38.6
PRUNE AND BRIE STUFFED CHICKEN
This sweet and savory dish is the perfect entrée to turn any weeknight dinner into a special occasion.
Provided by Sunsweet
Categories Sunsweet®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a large skillet. Add shallots and cook over medium heat for 5 minutes or until very soft, stirring frequently. Add Amazin Diced Prunes and cook for 5 minutes more.
- Make a horizontal slit in each chicken breast to form a large pocket. Place equal amounts of onion mixture and a piece of cheese inside each breast and secure with toothpicks; season with salt and pepper. Brown chicken in remaining butter on both sides. Tent with foil and cook for 10 minutes over low heat, turning once or twice.
- Stir together preserves and vinegar and pour over chicken. Cook for 10 to 15 minutes more or until chicken is cooked through and sauce is slightly thickened. Remove toothpicks and top with snipped fresh basil.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 25.4 g, Cholesterol 109.4 mg, Fat 15.1 g, Fiber 0.7 g, Protein 33 g, SaturatedFat 9 g, Sodium 338.6 mg, Sugar 15.9 g
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