CHERRY-GLAZED CHICKEN WITH TOASTED PECANS
What started out as a way to use up some leftover preserves and cheese turned out to be a family winner dinner that I now make time and again. -Keri Cotton, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°. , Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans.
Nutrition Facts : Calories 354 calories, Fat 10g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 168mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 0 fiber), Protein 27g protein.
CHERRY PECAN STUFFED CHICKEN BREASTS
Stuffing a chicken breast is easy to do and elevates basic chicken. This version is stuffed with a creamy herb goat cheese and sweet, tart dried cherries. It's encrusted with a pecan crust. The chicken turns out perfectly moist and tastes amazing with the creamy cherry pecan filling. This is easy enough to prepare for a family...
Provided by Gretchen ***
Categories Chicken
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Using a small sharp knife, cut a slit in each chicken breast to create a pocket about 4 inches long.
- 2. In a small bowl, combine the stuffing ingredients.
- 3. Stuff each breast with one quarter of the mixture.
- 4. Season with salt and pepper.
- 5. On a plate, combine the bread crumbs and pecan chips.
- 6. Dip each piece of chicken into the egg.
- 7. Then dredge in the bread crumb mixture.
- 8. Heat a little oil in a large nonstick oven-proof skillet over medium heat. Cook chicken on each side for 3-4 minutes.
- 9. Transfer to the oven and bake for 16 to 20 minutes, or until chicken is cooked through.
PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS
This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree; it looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
- Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
- Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
- Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
- Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
- On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
- Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
- Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
- Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
- Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 30.5 g, Cholesterol 230.4 mg, Fat 30 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 566.7 mg, Sugar 14 g
PECAN-CRUSTED STUFFED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
- Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
- Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
- Remove the toothpicks. Serve garnished with dill sprigs.
CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES
Steps:
- For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
- Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
- For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
- For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.
PECAN STUFFED CHICKEN BREAST
Growing up in a small town with a huge pecan tree in the back yard spawned all kinds of ways to use pecans. This is made with boneless breast about a 1/2 lb each. I've also used turkey for a change of taste. Just need to prep a little more stuffing as the breasts are bigger.
Provided by chefmick
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula.
- Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together.
- Cut a pocket in the thick side of the chicken breast (butterfly cut) and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth.
- Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness.
- Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts.
Nutrition Facts : Calories 868.2, Fat 58.6, SaturatedFat 18.6, Cholesterol 259.7, Sodium 1099.5, Carbohydrate 19.3, Fiber 2.7, Sugar 3.1, Protein 63.8
PECAN STUFFED CHICKEN BREASTS
Make and share this Pecan Stuffed Chicken Breasts recipe from Food.com.
Provided by Chefs Z P
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and remove skin from chicken. Brush breasts with lemon juice, melted butter, salt and pepper.
- Spray foil with cooking spray. Place 1/4 of stuffing on 4 pieces of heavy-duty aluminum foil.
- Place 1 breast on each mound of stuffing. Seal foil and place on baking sheet.
- Bake at 350 for 40 minutes.
- Open foil. Increase temperature to 400 and bake for 20 minutes. Serves 4.
Nutrition Facts : Calories 527, Fat 41.8, SaturatedFat 11, Cholesterol 115.7, Sodium 167.5, Carbohydrate 7, Fiber 3.3, Sugar 2.2, Protein 33.3
CHERRY-STUFFED GRILLED CHICKEN
Just got this in a realtor's flyer and I liked the way it sounded. It's from the Washington State Fruit Commission. I guessed time to make since I haven't made them yet. There is a 30 minute marination.
Provided by Oolala
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cherries, onion, sage, salt and thyme; mix well.
- Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt, if desired.
- Stuff one fourth of the cherry mixture into the pocket; close opening with metal skewers or wooden picks.
- Combine oil, vinegar, garlic, salt and pepper, mix well.
- Marinate stuffed chicken breasts 30 minutes in refrigerator.
- Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.
Nutrition Facts : Calories 254, Fat 11.7, SaturatedFat 1.8, Cholesterol 65.8, Sodium 365, Carbohydrate 10, Fiber 1.4, Sugar 7.4, Protein 26.9
PECAN ENCRUSTED STUFFED CHICKEN BREASTS
Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture.
Provided by Chad Hammond
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
- Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
- Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
- Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
- Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
- Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 831 calories, Carbohydrate 66.5 g, Cholesterol 207.9 mg, Fat 42.3 g, Fiber 4.7 g, Protein 46.3 g, SaturatedFat 15.8 g, Sodium 1303.4 mg, Sugar 3.5 g
PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI
First, let me say that I haven't made this recipe yet, I'm parking it here for "safe keeping." It looks really good, and although there are a lot of steps and ingredients,
Provided by kittycatmom
Categories Chicken Breast
Time 1h30m
Yield 8 chicken breast portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
- Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
Nutrition Facts : Calories 578.6, Fat 43.2, SaturatedFat 17.4, Cholesterol 158.7, Sodium 355, Carbohydrate 15.7, Fiber 2.7, Sugar 2.2, Protein 33.7
CHERRY-PECAN STUFFING
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
- Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
- Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 5 g, Protein 11 g, SaturatedFat 5 g
CHICKEN BREASTS WITH CHERRY SAUCE
I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
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