Sweet And Savory Vegetable Stuffed Chicken Recipes

Steps:

• In a large bowl, combine cornbread crumbs and croutons. In a large skillet, saute the celery, mushrooms, red pepper, ham, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten. , Stuff chicken. Place breast side up on a rack in a large roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing. Let stand for 10-15 minutes before removing stuffing and carving.

Steps:

• Wash chicken inside and out, discard or save innards.
• In bowl mix together cinnamon, tomato, orange zest, ½ of onion slices, and baby carrots.
• In fry pan melt butter and sauté above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
• Stuff chicken with sautéed veggies, place in roasting pan.
• Arrange potato wedges around chicken.
• Place remaining onion slices on top of potatoes.
• Add ½ cup water to pan.
• Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes.
• Place in oven, cover with foil, cook 350°F for 75 minutes.
• Check for doneness, time may need adjustment (see note).
• Take foil off last 15 minutes to brown skin.
• NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.

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.