Austrian Stuffed Chicken Recipes

Steps:

• Wash chicken inside and out and pat dry.
• Cut rolls or bread into small pieces and pour milk over them. Set aside for 5 minutes.
• Cream the 1/2 cup butter. Add the egg, egg yolks, parsley, thyme and nutmeg, mix well. Combine butter mixture with bread mixture, mixing well.
• Season chicken inside and out with salt and pepper. Stuff chicken with bread mixture. Loosen skin of the breast with fingers and insert 1 Tbs. of butter on each breast, under the skin. Truss chicken.
• Place chicken in roasting pay. Pour in chicken broth.
• Bake at 350°F for 1 hour and 20 minutes, or until cooked through, basting occasionally with broth. Add more water or broth as necessary.
• Remove from oven and let rest for 10 minutes before carving. Remove stuffing, carve and serve.

Steps:

• Wash chicken and pat dry. Finely chop the liver and set aside.
• Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes.
• Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well.
• Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast.
• Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary.
• Remove onto plate, carve, and serve.

Steps:

• Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.
• In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
• Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
• Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
• Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

Steps:

• 1. Butterfly chicken breasts.
• 2. Dredge in flour, then set aside.
• 3. Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
• 4. Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
• 5. Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
• 6. Drain on paper towels while cooking the rest.
• 7. Serve hot with red cabbage and mashed potatoes, or with french fries.
• 8. Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!

Steps:

• Slice the red pepper very thin sliced about two inches long.
• Slice the mushrooms very thinly.
• Slice the sun-dried tomatoes very thinly.
• Crush the garlic and put into small bowl.
• Put sun-dried tomatoes into small bowl.
• Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
• Butterfly the chicken breasts, then spread them apart to be stuffed.
• Spread mixture inside of chicken breasts.
• Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
• Close chicken breasts.
• Brush olive oil onto top of breast.
• Sprinkle with basil.
• Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
• Serve with your favourite vegetables.