Spiced Matzo Stuffed Chicken Breasts Recipes

Steps:

• Put the mushrooms, sundried tomatoes, chili pepper, lime juice and 1 cup of the spinach in a food processor. Process until is it almost a paste.
• Rinse and pat dry chicken breasts. Cut a pocket in each. Put one quarter of the paste in each breast. Hold closed with toothpicks, broken in half. If you are not cooking them immediately, place the stuffed chicken breasts in a container and store in the refrigerator.
• Place flour on a plate. Before flouring each chicken breast sprinkle a 1/4 of the chili powder and 1/4 of the lemon pepper on the top of the flour. Gently coat each side of the chicken breasts with the flour and spices.
• Heat 2 T of the olive oil in a large frying pan and cook chicken breasts at medium heat on the first side for about 8 minutes. Remove toothpicks before turning.
• Just before turning chicken, place 1 T each of olive oil, orange juice and lime juice in a pan. Add spinach and cook until spinach is wilted, stirring occasionally.
• Also just before turning chicken, place the water and 2 t of olive oil in a small pot. Bring to a boil, add couscous and cover. Remove from heat and let sit for 5 minutes.
• Cook chicken on the second side for 8 to 10 minutes.
• All three parts should be finished at about the same time. Place 1/4 of the spinach, 1/4 of the couscous, and 1 chicken breast on each plate and serve.

Steps:

• Heat the oven to 350 degrees F.
• Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.
• In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.

Steps:

• Preheat the oven to 400ºF.
• Remove the giblets from the chicken cavity. Warm 2 tablespoons of the oil in a small sauté pan over medium-high heat. Add the gizzard and heart and sear well on all sides. Add the liver and cook, turning as needed, for a few minutes longer. Transfer the giblets to a cutting board and chop finely.
• In a bowl, combine the matzo meal, 1/2 to 2/3 cup wine, the eggs, the walnuts, the currants, and the giblets. Add the remaining 2 tablespoons oil, season with salt and pepper, and mix well
• Spoon the stuffing into the chicken cavity loosely and sew or skewer closed. Reserve any extra stuffing. Rub the chicken liberally with oil and the lemon juice and sprinkle with salt and pepper. Place on a rack in a roasting​ pan.
• Roast the chicken, basting occasionally with the remaining wine and with the pan drippings, until the juices run clear when a thigh is pierced with a knife, about 1 1/2 hours. If you have stuffing that did not fit into the bird, put it in the roasting pan for the last 15 minutes of roasting, where it will cook and take on color.
• Transfer the chicken to a serving platter and let rest for about 10 minutes. Scoop out the stuffing into a serving bowl and carve the chicken.

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.