STUFFED CHICKEN
A delicious stuffed chicken recipe that uses about two breasts per person. Serve with rice and stir fried veggies, if desired.
Provided by OPABINIA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 2
Number Of Ingredients 6
Steps:
- Lightly oil grill and preheat to medium high.
- In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
- Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 4.8 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 0.8 g, Protein 27.7 g, SaturatedFat 1.3 g, Sodium 342.9 mg, Sugar 1.5 g
BOILED STUFFED CHICKEN (POULE FARCIE PAYSANNE)
Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey
Provided by Derf2440
Categories Lunch/Snacks
Time 2h25m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Grind or process the first 16 ingredients fairly coarsely, then measure.
- For each 2 cups, add salt& pepper and egg.
- Mix well.
- Stuff and sew up the prepared bird.
- Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
- Cover generously with cold water and bring to a boil.
- Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
- Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
- tie the ends securely and cook alongside the bird.
- When the bird is cooked, take it out carefully, draining well.
- Put it in a roasting pan with a little fat underneath and some smeared over the breast.
- Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
- Remove.
- Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
- (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).
Nutrition Facts : Calories 1263.2, Fat 86, SaturatedFat 26.1, Cholesterol 481, Sodium 1029.8, Carbohydrate 20.4, Fiber 2.6, Sugar 4.5, Protein 96.8
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