ASIAN RICE-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice.
- Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
- Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
- Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.
- Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.
CHICKEN WITH ASIAN STUFFING
In Dauphin, Manitoba, Pam Szmon uses this flavorful dressing to stuff two chickens, but we baked it alongside moist leg quarters. "With unusual ingredients like bean sprouts and water chestnuts, it's my favorite," she notes.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in 1 cup butter until tender. Add bacon, bean sprouts, water chestnuts, mushrooms, Worcestershire sauce and ginger. Cook and stir over medium heat for 1 minute. Remove from the heat; stir in the bread cubes, salt and pepper. Transfer to a greased 3-qt. baking dish., Place the chicken in a greased 15x10x1-in. baking pan. Melt the remaining butter; brush over chicken. Bake at 350° for 40-45 minutes or until a thermometer reads 180°. Bake the stuffing alongside for 30-35 minutes or until heated through.
Nutrition Facts : Calories 688 calories, Fat 47g fat (23g saturated fat), Cholesterol 183mg cholesterol, Sodium 881mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
SIMPLE CHICKEN STUFFING
This is how I often stuff chicken, probably not as good as some of the more elaborate recipes but better than using pre-packaged stuffing. This is enough for a small chicken, double the quantities for a large chicken. While a matter of personal prference I don't go too overboard chopping the onion / celery finely and like it to have a slightly chunky texture.
Provided by Peter J
Categories Whole Chicken
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredient in a bowl.
- Stuff chicken and cook as per usual.
- This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.
ROASTED CHICKEN WITH HOLIDAY STUFFING
Steps:
- Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
- Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
- Preheat oven to 350 degrees.
- Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.
STICKY GLAZE CHICKEN THIGHS WITH ASIAN STUFFING RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 16
Steps:
- Preheat the oven to 200ºC/400ºF/gas mark 6. Lay the chicken thighs out flat on a clean work surface. Firmly pound with the smooth side of a meat mallet to a thickness of 5mm (¼ inch). Place the chicken thighs in a bowl and add 40ml (3 tbsp) of the teriyaki sauce. Toss the chicken in the sauce to coat it. Cover with clingfilm (plastic wrap) and marinate in the refrigerator for at least 1 hour. Meanwhile, make the stuffing. Mix together the ingredients in a bowl. Set aside. Remove the chicken thighs from the marinade and pat them dry with kitchen paper (paper towels). Discard the marinade. Season with salt and black pepper. Place a chicken thigh on a piece of clingfilm. Add a spoonful of stuffing, then roll it in the clingfilm, twisting the ends to create a tight package. Repeat with the remaining chicken thighs and stuffing. Allow to rest for 10 minutes in the refrigerator. Lay 3 pieces of string on a chopping board. Carefully unwrap a chicken thigh and lay it across the strings. Tie each string around the thigh and secure with a knot to keep the roll together. Repeat with the remaining chicken thighs. Drizzle some rapeseed oil into a large ovenproof pan set over a medium heat. Add the rolled chicken thighs and cook for 2-3 minutes, turning regularly, to colour all sides. Transfer the pan to the oven and bake for about 25 minutes, until the centre of the chicken reaches 74°C (165ºF). Transfer the chicken to a warmed plate and loosely cover it with kitchen foil. Drain off the fat in the pan, then pour in the chicken stock, the remaining teriyaki sauce and the rice vinegar. Bring to the boil and cook over a high heat for 5-6 minutes or until the liquid has reduced by half. Remove the pan from the heat, add the butter and stir until melted. Season with salt and black pepper. Remove the strings from chicken thighs and serve with the sauce.
EASY CHICKEN SUPREME (CHICKEN WITH STUFFING)
Make and share this Easy Chicken Supreme (Chicken With Stuffing) recipe from Food.com.
Provided by funforu
Categories Beginner Cook
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed.
- Best if stuffing is leftover or made 1 day in advance.
- Spray an 8 x 8-inch pan or casserole dish with non-stick spray.
- Place breasts in pan.
- Place 1 slice of cheese over top of each breast.
- Spread soup undiluted over top of cheese.
- Layer stuffing over soup.
- Bake at 350°F for 1 hour until bubbly and stuffing is golden.
Nutrition Facts : Calories 585, Fat 27.1, SaturatedFat 10.2, Cholesterol 119, Sodium 1278.5, Carbohydrate 39.1, Fiber 1.4, Sugar 5, Protein 43.7
ASIAN-STYLE POACHED CHICKEN
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It's also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Chicken Ginger Garlic
Number Of Ingredients 10
Steps:
- Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
- Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
- Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
- Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
ROAST CHICKEN WITH SKILLET STUFFING
Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.
Provided by Lux
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
- Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
- Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
- Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.
Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g
CHICKEN WITH STUFFING
With just a few ingredients, you can create a comforting home-style meal of chicken and cornbread stuffing. I sometimes make the recipe with two cans of soup so there's lots of sauce. —Susan Kutz, Stillman Valley, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender.
Nutrition Facts : Calories 365 calories, Fat 18g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 1481mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
STUFFED ASIAGO CHICKEN BREASTS
Elegant enough for dinner guests, but enticing enough to get 'two thumbs up' from your family.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
- Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
- Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 9.7 g, Cholesterol 213.8 mg, Fat 34.4 g, Fiber 0.9 g, Protein 59.9 g, SaturatedFat 17.9 g, Sodium 934.3 mg, Sugar 1.8 g
More about "chicken with asian stuffing recipes"
CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE
From kitchensanctuary.com
INDIAN-STYLE STUFFED ROAST CHICKEN RECIPE - THE SPRUCE …
From thespruceeats.com
ROAST CHICKEN WITH GLUTINOUS RICE (LO MAI KAI) STUFFING
From noobcook.com
CHINESE ROAST CHICKEN (BEST RECIPE) - RASA MALAYSIA
From rasamalaysia.com
STUFFED CHICKEN WINGS 肉碎鸡翅 - EAT WHAT TONIGHT
From eatwhattonight.com
VELVETING CHICKEN: THE CHINESE RESTAURANT SECRET TO …
From recipetineats.com
STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
ROASTED KICAP CHICKEN WITH ASIAN STUFFING
From asianfoodnetwork.com
Servings 4Total Time 1 hr 40 minsCategory Christmas
STUFFING CRUSTED BAKED CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
10 BEST ASIAN STUFFED CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN STUFFING BAKE - MY ORGANIZED CHAOS
From myorganizedchaos.net
CHINESE CHICKEN DUMPLINGS (CRISPY AND JUICY) - RASA MALAYSIA
From rasamalaysia.com
WONTONS WITH CHICKEN STUFFING RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASIEST CHINESE ROAST CHICKEN RECIPE (ONLY 5 INGREDIENTS!)
From theminichef.com
STICKY GLAZE CHICKEN THIGHS WITH ASIAN STUFFING - RTE.IE
From rte.ie
15+ BEST ASIAN CHICKEN RECIPES - DELISH.COM
From delish.com
SAVORY CHICKEN STUFFING BAKE RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
25 BEST ASIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SO EASY CHICKEN STUFFING CASSEROLE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
10 BEST ASIAN STUFFED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
CHICKEN STUFFING BAKE - EASY CHICKEN AND STUFFING CASSEROLE
From eatingonadime.com
CHICKEN STUFFING CASSEROLE - SPEND WITH PENNIES
From spendwithpennies.com
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER CRISPY
From tasteasianfood.com
ASIAN CHICKEN MARINADE | RECIPETIN EATS
From recipetineats.com
STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
ROASTED CHICKEN WITH STICKY RICE - THE WOKS OF LIFE
From thewoksoflife.com
18 CHINESE CHICKEN RECIPES YOU CAN MAKE AT HOME
From thespruceeats.com
STUFFED CHICKEN BREAST WITH STICKY RICE - THE WOKS OF LIFE
From thewoksoflife.com
STICKY ASIAN CHICKEN - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
HOW TO MAKE MOUTHWATERING ASIAN CHICKEN STUFFED PEPPERS
From thefedupfoodie.com
ASIAN RICE STUFFED CHICKEN BREAST RECIPE - BELLY FULL
From bellyfull.net
ROAST CHICKEN WITH STUFFING RECIPE - RECIPES.TIMESOFINDIA.COM
From recipes.timesofindia.com
HOW TO MAKE STICKY ASIAN GLAZED CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
VIETNAMESE STUFFED CHICKEN WINGS - WOK AND KIN
From wokandkin.com
CHICKEN WITH DIRTY RICE STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN WITH ASIAN STUFFING RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
CHICKEN CASSEROLE WITH STOVE TOP STUFFING - CHEFS & RECIPES
From chefsandrecipes.com
You'll also love