Spicy Sweet 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:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
• Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
• Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
• Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
• Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.

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:

• Heat oven to 400°F.
• Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
• Add 1 tsp cinnamon and the garam masala the heat for 2 more minutes.
• Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft then drain. Add to the onion mixture and add the cilantro and almonds.
• Cut each chicken breast open so that it is flat like a book.
• Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon.
• Place tightly packed into a small baking dish and bake for 25 minutes
• Serve the chicken with any leftover mix alongside, with some green beans.

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.