ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
STUFFED CHICKEN ROSA
Chicken breasts stuffed with prosciutto, mozzarella, and spinach, topped with a creamy tomato sauce. I got the idea for this recipe from TLC, but kind of made it my own. I served this with Thyme and rosemary roasted red potatoes and a green salad.
Provided by Chef corella
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Trim fat from chicken breasts. To form a pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle lightly with salt and pepper. Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling. (I secure the seam with toothpicks).
- Spread 3 TBSP flour on plate. coat chicken in flour, shaking of excess. Lightly sprinkle each breast with salt and pepper.
- Heat oil and butter in a large skillet over medium heat. Place chicken in skillet and brown on all sides, about 4 minutes.
- Transfer chicken to a shallow baking dish. (do not wash skillet. Reserve it for making the sauce.) Bake 10-15 minutes or until juices run clear.
- Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl. Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens. Add crushed tomatoes and parsley and cook 1 more minute.
- Remove toothpicks from chicken breasts. Pour sauce over chicken breasts and enjoy.
Nutrition Facts : Calories 418.9, Fat 24.5, SaturatedFat 8.9, Cholesterol 116.8, Sodium 309.2, Carbohydrate 7.4, Fiber 0.4, Sugar 0.6, Protein 35.2
PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST
Steps:
- For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent.
- Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
- Chill and set aside.
- In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
- For the pan roasted chicken breast: Preheat the oven to 350 degrees.
- With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together.
- Season each chicken breast with salt and cracked black pepper.
- In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
- Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately.
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