ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
SPINACH & FETA STUFFED CHICKEN BREASTS
Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.
Provided by Granny Moses
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
- Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
- Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
- Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
Nutrition Facts : Calories 175.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 83.9, Sodium 259.4, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 27.1
BAKED STUFFED BONELESS CHICKEN BREASTS
This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.
Provided by Hag chef
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Rinse and pat dry the chicken breasts.
- Trim any fat around the edges.
- If you wish, remove the white tendon running through the tenderloins.
- Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
- Season with salt and ground black pepper.
- Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
- Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
- Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
- Stir in the chicken stock.
- The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
- Do not over moisten.
- Taste and adjust the seasonings.
- Lightly oil a 13 x 9-inch baking pan.
- Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
- Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
- Lay the packets seam side down in the pan and brush with olive oil.
- Season with Salt and ground black pepper to taste.
- Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
- Serve immediately.
OVEN ROASTED STUFFED CHICKEN BREASTS
This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.
Provided by Julie1271
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g
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