APPLE STUFFED CHICKEN BREAST
This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.
Provided by Behr
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine apple, cheese, and bread crumbs. Set aside.
- Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
- Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
- Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g
APPLE STUFFED CHICKEN
A friend served this chicken when we were over for dinner, and we enjoyed it so much I asked for the recipe. There are many chicken farms in this area, so I'm always on the lookout for new chicken recipes.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil. , In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon zest. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.
Nutrition Facts :
CHICKEN STUFFED WITH WALNUTS, APPLES & BRIE
When I want a simple-to-do weeknight dinner, I often turn to chicken. In this recipe, the stuffing combines sweet and savory flavors, and the sauce makes the dish memorable.-Nicole Pavelich, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in 1 tablespoon butter for 1 minute. Add apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts, rosemary, and a dash of salt and pepper., Flatten chicken to 1/4-in. thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary., In the same skillet, brown chicken in remaining butter. Stir in vinegar and 1/4 cup apple juice. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; discard toothpicks. Combine cornstarch and remaining apple juice; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 556 calories, Fat 33g fat (17g saturated fat), Cholesterol 167mg cholesterol, Sodium 755mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 43g protein.
SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
APPLE WALNUT STUFFING
Use this to stuff turkey,pork chops,lamb,chicken, any thing you want! This completes a holiday meal!
Provided by Sharon123
Categories Apple
Time 1h
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
- Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
- Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
- Bake at 350* for 30 minutes.
- Yield: 6 servings (4 1/2 cups).
CHICKEN WITH APPLE-WALNUT STUFFING
A creamy mustard sauce makes a tasty topping for chicken breasts baked on a bed of apple-walnut stuffing.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Prepare stuffing in large saucepan as directed on package. Add apples, nuts and raisins; mix lightly. Spoon into 13x9-inch baking dish; top with chicken.
- Bake 35 to 40 min. or until chicken is done (165ºF). Meanwhile, bring broth to boil in medium saucepan on medium-high heat. Add cream cheese and mustard; cook on medium-low heat 4 to 5 min. or until cream cheese is melted and sauce begins to thicken, stirring constantly with whisk.
- Pour sauce over chicken just before serving; sprinkle with parsley.
Nutrition Facts : Calories 510, Fat 26 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 90 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
ROAST CHICKEN WITH WALNUT-HERB STUFFING
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
- Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
- Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
- Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
- Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.
CHICKEN STUFFED WITH WALNUTS, APPLES & BRIE
When I want a simple-to-do weeknight dinner, I often turn to chicken. In this recipe, the stuffing combines sweet and savory flavors, and the sauce makes the dish memorable.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 45m
Yield 2 Stuffed Chicken Breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in 1 tablespoon butter for 1 minute. Add apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts, rosemary, and a 1/4 teaspoon each of salt and pepper.
- Flatten chicken to 1/4 inch thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary.
- In the same skillet, brown chicken in remaining butter. Stir in vinegar and 1/4 cup apple juice. Bring to boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°F.
- Remove chicken to a serving platter; discard toothpicks. Combine cornstarch and remaining apple juice; add to the pan. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 2 servings.
Nutrition Facts : Calories 512.4, Fat 33.1, SaturatedFat 17.1, Cholesterol 149.7, Sodium 1055.9, Carbohydrate 20.5, Fiber 2, Sugar 13.5, Protein 32.7
CHICKEN BREAST WITH APPLES AND STUFFING
Found this recipe from a Kraft foods magazine. A simple quick dish to make. You can make it with either pork or chicken. I've tried both and both are equally delicious.
Provided by Paintpuddles
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- HEAT oven to 375ºF. Prepare stuffing mix as directed on package.
- SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.
- BAKE 30 min.; uncover. Bake 10 minute or until chops are cooked through (160ºF).
Nutrition Facts : Calories 387.5, Fat 16.1, SaturatedFat 4.6, Cholesterol 105.7, Sodium 147.4, Carbohydrate 26.2, Fiber 1, Sugar 13.8, Protein 33.5
APPLE WALNUT STUFFING
Make and share this Apple Walnut Stuffing recipe from Food.com.
Provided by Little Old Me
Categories Apple
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix!
Nutrition Facts : Calories 1119.8, Fat 97.9, SaturatedFat 41, Cholesterol 187.1, Sodium 507.4, Carbohydrate 50.7, Fiber 10.5, Sugar 30.5, Protein 22.5
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