Fall Harvest Stuffed Chicken Breast Food

HARVEST STUFFED CHICKEN

Steps:

• In a large bowl, combine cornbread crumbs and croutons. In a large skillet, saute the celery, mushrooms, red pepper, ham, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten. , Stuff chicken. Place breast side up on a rack in a large roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing. Let stand for 10-15 minutes before removing stuffing and carving.

FALL HARVEST STUFFED CHICKEN BREAST

Steps:

• Pre-heat your oven to 375 degrees F. Assemble all of your ingredients and tools needed to create the recipe. Wash the chicken breasts.
• Pat dry and set onto a cutting board or plate.
• Using a sharp knife, cut a pocket into the chicken breast.
• Then place 3 pieces of string under each breast long enough to tie snugly into a bow or knot.
• In a medium bowl, mix the goat cheese, cranberries, apples, rosemary, and thyme; mix well.
• Fill the pocket of each breast with the fruit mixture.
• Tie each breast snugly and place into a shallow roasting pan.
• Melt 1 Tbsp of butter in a small bowl. Add the olive oil, dried thyme, oregano, and pecans.
• Mix well. Season with salt and pepper to taste.
• Brush the mixture over the chicken coating it well.
• Place into the oven at 375 degrees F for 30-40 minutes or until the internal temperature reads 165 degrees.
• Remove from the oven, cover with foil and let them rest until ready to serve.
• Add the remaining butter to a saute pan.
• Sweat the carrots on medium for 4-5 minutes until al dente.
• Add in the summer squash and zucchini and toss for 4-5 to coat evenly with the butter (add a splash of butter or water if needed for moisture). Add the chopped tarragon to the vegetables. Toss until evenly coated. Salt and pepper to taste.
• On a warm plate, lay down a bed of the sauteed vegetables and arrange chicken breast over the top.
• *Notes: The cut used for the vegetables in the picture is called a Batonnet cut and is 1/4" x 1/4" x 2". Using this cut ensures that your vegetables will be evenly cooked. Fresh chopped thyme and oregano can be used in place of the dried herbs for a stronger flavor.

CHEESE STUFFED CHICKEN BREASTS

Steps:

• In a large non-stick frying pan over med.
• heat, sauté onion and garlic in 1 tbsp.
• of oil until soft (about 3-4 min.) Cool.
• Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl.
• With a rolling pin or meat pounder, flatten chicken breasts.
• Divide stuffing equally in the centre of each breast.
• Tightly roll chicken around the stuffing, tucking in the ends.
• Seal with toothpicks.
• In the same frying pan, add 1 tbsp.
• each of olive oil and butter.
• Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min.
• Reduce heat to med-low; cover pan and simmer for 10 min.
• turning occasionally.
• Remove chicken from pan and keep warm.
• Increase heat to high, add sauce ingredients and boil until liquid is reduced by half.
• Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.

ELEGANT STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375°F.
• After defrosting and squeezing the spinach add the garlic & nutmeg, mix well, set aside.
• In a small sauce pan mix together the Soy, honey, chili flakes and cornstarch heat to boiling. Set aside to cool.
• Cut a pocket in each of the chicken breasts and place a wedge of cheese in it, add 2 oz of the spinach mixture, Sprinkle with pepper. Close the breast and place the breast on a lightly oiled oven proof pan.
• Paint the top of the breasts with the soy/honey glaze, do not bother to paint under the breasts.
• Sprinkle with the Panko crumbs.
• Bake in 375F oven for apprx 25 minutes or until golden and breasts are cooked through.