JAJ' MIHSHEN {STUFFED CHICKEN}
I married my husband on Nov.24, 1955, his family was Lebanese and I just a young girl from the South. After we were married we went to his home, in Ambridge, Pa. for me to meet his family. It was Thanksgiving and his Mama had among other various Lebanese dishes I had never heard, of this JaJ'Mihsheh {Stuffed Chicken} My family just doesn't like Turkey!
Provided by sheila farrah @ilovefood2
Categories Chicken
Number Of Ingredients 11
Steps:
- Clean chicken in salt and water,rinse and pat dry. Melt butter in a small skillet and slowly brown pine nuts. When golden brown, remove from heat and set aside. In another pan, add meat ,seasonings and onion and brown. Simmer about twenty minutes. Add browned pine nuts to this and set aside while rice is being parboiled. Add rice and meat mixture and mix well. Fill cavity and sew or skewer opening. Place in roasting pan and baste with 4 tbsp.melted butter and 1/2 cup warm water. Place in oven 350 and bake 30 minutes per pound. Baste occasionally with drippings.
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
- Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
- Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
- To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
SQUASH-STUFFED CHICKEN
Meet the Cook: Even people who don't like zucchini comment on how flavorful this is! If you want, you can also bake the stuffing by itself and serve it as a side dish. -Bernadette Romano, Shaftsbury, Vermont
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese, salt and pepper. , Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375° for 50-60 minutes or until chicken is done.
Nutrition Facts : Calories 498 calories, Fat 26g fat (12g saturated fat), Cholesterol 206mg cholesterol, Sodium 648mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.
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