Dustins Stuffed Chicken Food

CREAM CHEESE AND HERB STUFFED CHICKEN

Steps:

• Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
• In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.
• Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.
• In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.

ROAST STUFFED CHICKEN

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.

DUSTIN'S CHICKEN SPIEDINI

Steps:

• Preheat oven to 350 degrees F.
• Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

CHICKEN STUFFED WITH SAVORY DUXELLES

Steps:

• Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
• Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
• Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.