ROASTED CHICKEN WITH DRIED FRUITS STUFFING
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
- Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
- Place the chicken into a large saute pan and roast for 30 minutes.
- Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
- Rest the chicken for 20 minutes before carving.
STUFFED CHICKEN LEG RECIPE
Your search through chicken leg recipes is over. Our stuffed chicken leg recipe is easy thanks to the STOVE TOP Stuffing that enables our 8-serving entrée.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
- Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
- Bake 45 to 50 minutes or until chicken is cooked through.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 36 g
FRUIT-STUFFED CHICKEN
I created this recipe to serve at the wedding dinner for the pastor of our church. After experimenting with a lot of chicken dishes, I finally hit on a winner. The bride and groom were pleased. -Claudette Mogle, Federal Way, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish., In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm. , Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce.
Nutrition Facts :
HOLIDAY FRUIT STUFFED ROASTED CHICKEN
This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.
Provided by Care2Adopt
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h40m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
- While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
- Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
- To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
- Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
- Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g
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