ITALIAN STUFFED CHICKEN
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 37 grams protein, Sodium 1.17 milligram of sodium
SIMPLE CHICKEN STUFFING
This is how I often stuff chicken, probably not as good as some of the more elaborate recipes but better than using pre-packaged stuffing. This is enough for a small chicken, double the quantities for a large chicken. While a matter of personal prference I don't go too overboard chopping the onion / celery finely and like it to have a slightly chunky texture.
Provided by Peter J
Categories Whole Chicken
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredient in a bowl.
- Stuff chicken and cook as per usual.
- This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.
ROAST CHICKEN WITH MIXED MUSHROOM STUFFING
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
Provided by Jamie Oliver
Categories Mains Chicken Christmas Dinner Party Sunday lunch Mushroom
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- You don't often see whole chicken that's been stuffed like this. I think that's a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh - if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
Nutrition Facts : Calories 707 calories, Fat 49.4 g fat, SaturatedFat 14.1 g saturated fat, Protein 55.8 g protein, Carbohydrate 7.9 g carbohydrate, Sugar 2.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING
A good bread stuffing will never go out of style and it's the perfect way to use up stale, unwanted bread. It steams the chicken from the inside while also taking up a lot of roasting juices that might otherwise be lost. The result is a bird that's both moist and delicious.
Provided by Adam Liaw
Categories Main-course
Time 1h30m
Yield SERVES 4
Number Of Ingredients 11
Steps:
- 1. Cut or tear the bread into one-centimetre cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass. 2. Heat oven to 190C. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the pan trivet, lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray. 3. Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is golden-brown, and then rest for another 15 minutes in a warm, draught-free place. Serve the chicken with the stuffing and a crisp green salad.
STOVE TOP STUFFED CHICKEN ROLLS
Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
- Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
- Mix soup and milk; pour over chicken. Sprinkle with paprika.
- Bake 25 to 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 32 g
CHICKEN STUFF
A rich, buttery tasting chicken and pasta dish that you can make all in one skillet. Margarine can be substituted, but the real butter adds a richness to the taste that the margarine cannot duplicate.
Provided by Francy Shafer
Categories Main Dish Recipes Pasta Chicken
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter or margarine over medium heat. Lay chicken strips in butter or margarine, and sprinkle with garlic salt and lemon pepper. Cook, turning frequently, until chicken strips are golden brown on all sides; the chicken should be still soft, not fried hard. Stack cooked strips at outer edges of the skillet if you need to cook more strips.
- When all chicken strips are browned, add condensed mushroom soup, 1 soup can of water, and mushrooms to skillet; blend well with pan drippings and chicken strips. Add macaroni noodles, and just enough water to cover noodles; stir well. Lower heat, and cover. Simmer until noodles are done, stirring frequently.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 33.4 g, Cholesterol 127 mg, Fat 38.2 g, Fiber 1.2 g, Protein 25.1 g, SaturatedFat 21.2 g, Sodium 1001.6 mg, Sugar 2.6 g
AMAZING CHICKEN STUFFED SHELLS
Easy, quick, and inexpensive. Great way to use leftover, cooked chicken. Serve with sauce spooned over top and a sprinkle of parsley (looks pretty). Cook time includes time to cook shells.
Provided by Manda
Categories Chicken
Time 1h10m
Yield 20 shells
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare shells according to package directions and cool.
- Prepare stuffing according to package.
- In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
- Dash.
- Set aside.
- Lightly coat 9x13-inch pan with cooking spray.
- Stuff each shell with a large spoonful of chicken mixture and place in pan.
- Mix soup with water in separate bowl.
- Pour over filled shells.
- Loosely cover with aluminum foil and bake 45 minutes.
- Serve hot.
Nutrition Facts : Calories 46.2, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.6, Sodium 266.6, Carbohydrate 7.3, Fiber 0.2, Sugar 0.9, Protein 1.4
CHICKEN STUFFING CASSEROLE
The perfect dinner after a day of holiday shopping! Put the slow cooker on and hit the mall - then return to this aromatic, hearty meal!
Provided by Food Network
Categories main-dish
Time 5h35m
Yield 8-10 Servings
Number Of Ingredients 15
Steps:
- Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes. Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker. Cover and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160°F. Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275°F for 3 hours.
BUFFALO CHICKEN STUFFED SHELLS
Make and share this Buffalo Chicken Stuffed Shells recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F. Heat olive oil in a medium skillet over medium heat. Cook onion, celery and carrot until vegetables are softened, about 5 minutes. Stir in shredded.
- chicken, 1/4 cup buffalo sauce, salt and pepper. Set aside to cool slightly.
- In a large bowl, stir to combine ricotta cheese, 1/4 cup parmesan cheese, 1/4 cup blue cheese, 1/2 cup mozzarella cheese and egg. Fold in chicken and vegetable mixture until combined.
- Lightly coat an 7x10 baking dish with olive oil. Spoon 1/4 cup buffalo sauce into the bottom of the dish. Fill shells with chicken and cheese mixture and arrange in prepared baking dish. Top evenly with 1/2 cup buffalo sauce, 1/4 cup parmesan cheese, 1/4 cup blue cheese and 1/2 cup mozzarella cheese. Bake for 25 minutes.
- Top shells with remaining buffalo sauce, a drizzle of ranch dressing and sliced scallions.
- To Make the Buffalo Sauce:.
- Combine all ingredients in a small saucepan over medium high heat. Whisk until butter is completely melted. See aside to cool.
- Makes 1 1/4 cup.
Nutrition Facts : Calories 793.6, Fat 66.2, SaturatedFat 32.5, Cholesterol 242.2, Sodium 2656.9, Carbohydrate 8.4, Fiber 1, Sugar 3, Protein 41.7
CHICKEN STUFFED SHELLS
From Woman's Day. Use leftover chicken, use canned or cook 4 boneless, skinless chicken breasts in 1 1/2 cup water in a large skillet 6 to 8 minutes.
Provided by Cathleen Colbert
Categories Chicken
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Grease a 13 x 9 baking pan and coat bottom with 1 cup marinara sauce.
- Cook shells according to package directions.
- Drain in colander; cool under gently running cool water.
- In a separate bowl, combine chicken, cheese, parsley, salt and pepper.
- Stuff chicken mixture into shells.
- Arrange shells in pan and drizzle with remaining sauce.
- Cover snugly with foil and bake 30 to 35 minutes.
Nutrition Facts : Calories 590.9, Fat 15.5, SaturatedFat 5.2, Cholesterol 97.2, Sodium 861.3, Carbohydrate 64.7, Fiber 2.8, Sugar 11.4, Protein 45.1
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
CHICKEN STUFFED ACORN SQUASH
Make and share this Chicken Stuffed Acorn Squash recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h7m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400f degrees.
- Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
- Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
- Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
- Add the yogurt and stir thourgh, cook for another 2 minutes.
- Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
- Sprinkle cheese over tops and return to oven for a further 10 minutes.
Nutrition Facts : Calories 418.4, Fat 19.1, SaturatedFat 8.7, Cholesterol 128.4, Sodium 597.4, Carbohydrate 32.6, Fiber 4.9, Sugar 6.2, Protein 32.7
BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH
The most delicious way to enjoy spaghetti squash, our Buffalo Chicken-Stuffed Squash is easy to make and always hits the spot. A filling, tasty, and nutritious dish that will soon become a family favorite in your home.
Provided by The Real Food Dietitians
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
- Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
- While squash is roasting, cook the chicken.
- Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
- Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
- In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
- Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.
Nutrition Facts : ServingSize 1/4th of the recipe, Calories 308 calories, Sugar 6 g, Sodium 582 mg, Fat 14 g, SaturatedFat 3 g, Carbohydrate 13 g, Fiber 3 g, Protein 36 g
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CHRISTMAS STUFFED CHICKEN RECIPE - FOOD ONEHOWTO
From food.onehowto.com
5/5 (3)Total Time 2 hrs
- First, note that in order to make any stuffed chicken recipe, you will need the chicken to be gutted and cleaned so that you stuff it with your chosen ingredients inside.The best thing is to ask your butcher to do it for you, but you can also do it yourself at home with the help of a sharp knife. It will be important to keep the chicken whole and not cut it into pieces, otherwise you will not be able to stuff it.
- To start preparing the Christmas chicken stuffing, you have to mix all of your minced meat in a bowl: chicken with pork, pork with beef, pork and bacon... Anything can go!
- Add the bread soaked in milk and mix with the meat to form a smooth paste. Then season the meat mixture and add the minced garlic to bring more flavour. If you like, you can also add chopped parsley, although it is optional.
- Next, add the dried fruits to the mixture that in our case are: prunes, pine nuts and dried peaches; however, you can choose whichever dry fruit you like best, as they all go well with Christmas chicken stuffing. Keep mixing it well so that they are well spread through the filling.
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