CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS
The couscous is stuffed underneath the breast skin so that with each bite you get a forkful of moist meat, fragrantly spiced couscous, and crispy skin. Skin is good. Eat it once in a while. It won't kill you. For an attractive presentation on the plate, serve the chicken with vegetables of contrasting colors, such as glazed carrots and steamed spinach.
Provided by DeSouter
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the couscous in a medium-size bowl and drizzle the olive oil over it to help keep the grains separate.
- Stir the couscous around until all the grains are coated with oil.
- Stir in the hot water.
- Melt 4 tablespoons of the butter in a 10-inch skillet over medium-low heat.
- Add the onion and cook gently, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
- Add the curry powder and cook, stirring, 2 minutes more.
- Be careful not to brown the curry powder or it will become bitter.
- Add the couscous to the skillet and mix well.
- Stir until the couscous is hot, about 2 minutes, then add the lemon juice, 1/2 teaspoon salt, the Tabasco, pine nuts, and currants.
- Taste the couscous; it should be highly seasoned.
- Transfer the mixture to a bowl and let it cool to room temperature.
- Preheat the oven to 400°.
- Rinse the chicken under cold running water, then pat dry with paper towels.
- Split each breast in half, making sure the skin is evenly divided between the two pieces.
- Starting from the wing socket, gently run your finger in between the skin and meat to make a pocket, being careful not to pull the skin away from around the edges.
- Using a spoon, stuff the couscous under the skin, filling each breast piece nicely with a mound of the mixture.
- Try not to pull the skin away from the meat as you do thisbut if you do, just smooth the skin over the stuffing as best you can.
- It's hard to do this neatly, but when you're finished, wipe off any couscous sticking to the outside of the breast.
- Place the stuffed breasts on a baking sheet, dot them with the remaining 2 tablespoons butter, and sprinkle with salt.
- Roast until the skin is nicely browned and crisp and the chicken is done, about 30 minutes (the juices should run clear when a small cut is made in the thickest part of the breast).
- If the skin has browned well and the meat is still underdone, place a loose tent of aluminum foil over the chicken to prevent further browning and cook 5 minutes more before checking again.
- Serve immediately.
Nutrition Facts : Calories 761, Fat 39.5, SaturatedFat 15.7, Cholesterol 138.6, Sodium 105, Carbohydrate 60.7, Fiber 5.1, Sugar 7, Protein 40.6
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN BREASTS WITH CURRY
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
- Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
- Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
- Sprinkle chicken with salt and pepper.
- Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
- Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams
CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
- In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
- Pour over chicken; bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
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- Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.
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