Chicken Breasts With Chestnut Stovetop Stuffing Balsamic Cream Gravy Recipes

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

Steps:

• Pre-heat oven to 375.
• Prepare stuffing according to package directions.
• Spray a 9 x 13 baking dish with cooking spray.
• Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
• Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
• Sprinkle onto each chicken breast.
• Spoon remaining stuffing into baking dish around chicken breasts.
• Cover dish with foil and bake for 30 minutes.
• Remove from oven
• Pour gravy over chicken and stuffing.
• Re-cover with the foil and bake for 15-30 minutes until done.

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

Steps:

• Place a large skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken breasts with salt and pepper and sear in the hot skillet until golden brown and cooked through, 4 to 5 minutes per side.
• While the chicken is cooking, place a small skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Cook the leeks in the pan until tender, 4 to 5 minutes. Season with salt and pepper, add the chestnuts and about 1/2 cup of the stock to the pan, and bring up to a bubble.
• While the leeks are cooking, toast the bread and spread with about 2 tablespoons of the butter. Chop the toast into 1-inch cubes and transfer to a large bowl. Add the leeks, chestnuts, parsley, and thyme to the bread cubes and toss to combine, then cover with foil.
• Place a small pot over medium-high heat with the remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and cook for about a minute. Whisk in the remaining cup of chicken stock, the cream, and the balsamic vinegar, and bring up to a bubble. Simmer for 2 to 3 minutes until thickened, and season with salt and pepper.
• Serve the chicken breasts with the stuffing and balsamic cream gravy.