Fruit Stuffed Chicken Food

HOLIDAY FRUIT STUFFED ROASTED CHICKEN

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.

FRUIT-STUFFED CHICKEN

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.

FRUIT STUFFED CHICKEN RECIPE

Steps:

• Preheat the oven to 425 degrees F.
• Combine the dried fruit, bread crumbs, and 2 tablespoons oil in a bowl.
• Mix well to combine and set aside.
• Mix the salt, pepper, and cinnamon in a small bowl.
• Split the chicken breasts in half to make room for the filling.
• Sprinkle the insides of the halves with the spice mix and then top with the fruit mixture.
• Fold each breast over and sprinkle the outside with the rest of the spice mix.
• Heat 2 tablespoons of oil in a large skillet and cook the chicken until browned on the bottom.
• Turn it over and cook another 2 minutes until the second side is browned.
• Add the remaining oil and add the rest of the chicken for cooking.
• Roast the chicken in the oven for 10 minutes until firm to the touch and serve.

STUFFED FRUIT CRUMBLE

Steps:

• Preheat the oven to 180ºC/gas 4.
• Bash the cardamom pods in a pestle and mortar, remove the seeds and discard the pods. Grind the seeds to a powder, then place into a bowl.
• Split the vanilla pod lengthways, scrape out the seeds and add to the bowl. Mix in the sugar, coconut, egg white, all the orange zest and half the juice.
• Halve, destone and place the plums cut-side up on a baking tray.
• Pile the coconut mixture into the holes.
• Bake for 15 to 18 minutes, till the crumble is golden and the fruit is soft. Serve with vanilla ice cream.

CHICKEN WITH DRIED FRUIT

Steps:

• spray a pan with cooking spray.
• add chicken and brown on both sides, about 15 minutes, remove.
• add onion and garlic, cook until softened.
• add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.

ROAST CHICKEN STUFFED WITH FRUIT

Steps:

• wash out cavity of chicken.
• stuff cavity with fruit.
• paint honey on skin.
• preheat oven to 400f.
• place chicken in heat baking dish.
• roast in 400f oven 1-1/2 hours baste often with the juice.

FRUIT-STUFFED CHICKEN LEGS

Steps:

• Combine orange juice, fruits and butter with stuffing mix, blend until stuffing is thoroughly moistened. Carefully work fingers between the skin and meat of each chicken leg to form a pocket. Place stuffing under the skin. Arrange stuffed legs in a 9x9 baking dish , sprinkle lightly with cinnamon. Bake uncovered at 375℉ (190℃) for 1 hour. Brush with preserves during the last 10 mins.

STUFFED CHICKEN BREAST WITH FRUIT

Steps:

• Rinse chicken breasts and pat dry. Cut breasts lenghwise and unfold, flatten with a meat mallet. Season with salt and pepper. Spread each breast with 2 ham slices, lemon balm leaves. 1 tablespoon of plum butter and 1 tablespoon of apricot jam, roll up. Secure with wooden skewers. Heat ghee in a pan and cook rolls for about 6-8 minutes or until golden brown on all sides. Season with salt and pepper, remove from pan and keep warm. Deglaze pan drippings with chicken stock, add coriander seeds and simmer for a few minutes on medium heat. Season with pepper.
• Rinse and chop coarsely swiss chard. Blanch in boiling salted water for 3 minutes. Drain well. Halve nectarine and pit, cut into thin slices. Peel apple, halve and core, cut into thin slices.
• Mix chard, apple and nectarine with oil and vinegar, season with salt and pepper. Arrange on plates and top with sliced ​​chicken. Drizzle with sauce and serve.

FRUIT STUFFED CHICKEN BREASTS

Steps:

• Preheat the barbecue to medium heat.Mix stuffing ingredients together in a mixer.Make a pocket in the centre of each chicken breast, fill with stuffing, close with a toothpick or a small wooden skewer.Place stuffed chicken breasts on a sheet of oiled aluminium foil and barbecue 10 to 15 minutes.

SPICED AND FRUIT-STUFFED CHICKEN BREASTS

Steps:

• 1 For the chicken: Combine the dried fruit, bread crumbs, pine nuts, 2 tablespoons of the oil and half of the parsley in the bowl of a food processor; pulse a few times to combine
• 2 Transfer to a medium bowl
• 3 Combine the salt, cumin, black pepper, coriander and cinnamon in a small bowl to form a spice mix
• 4 Cover the work surface with a large piece of plastic wrap or parchment paper; place the chicken on it
• 5 Starting on one side of each chicken breast half, make a horizontal slice, cutting almost all the way through; open the chicken like a book
• 6 Lay a sheet of plastic wrap over the butterflied breast and gently pound with a mallet, flattening it evenly to less than 1/2 inch
• 7 Sprinkle the insides of the chicken breast halves using half of the spice mix and then top each with a few tablespoons of the dried fruit mixture
• 8 Fold each breast over and secure with a toothpick
• 9 Sprinkle the outsides of the breasts with the remaining spice mix
• 10 Wrap well and refrigerate until ready to cook
• 11 Preheat the oven to 425 degrees
• 12 Line a large rimmed baking sheet with aluminum foil
• 13 Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat until the oil shimmers (about 1 1/2 minutes)
• 14 Add 4 of the stuffed chicken breasts and cook undisturbed for 3 minutes, until they have browned on the bottom and release easily from the skillet
• 15 Turn them over and cook for about 2 minutes, until the second sides have lightly browned
• 16 Transfer to the prepared baking sheet
• 17 Add the remaining 2 tablespoons of oil to the skillet; when it is shimmering, add the remaining chicken and repeat the cooking process
• 18 Transfer the stuffed chicken breasts to the lined baking sheet; cover loosely and set aside
• 19 For the sauce: Carefully discard as much oil from the skillet as possible
• 20 Set the skillet over high heat; add the cider, broth and vinegar, which will deglaze the skillet
• 21 Use a wooden spoon to dislodge any browned bits and incorporate them into the sauce; cook for about 5 minutes, until the mixture reduces to about 1/2 cup (stay close to the pan toward the end of cooking to avoid scorching)
• 22 Remove from the heat
• 23 To assemble: Fifteen minutes before you are ready to serve, transfer the stuffed, seared chicken breasts to the oven; roast for 8 to 10 minutes, until they are firm to the touch and just cooked through (an instant-read thermometer inserted into the thickest piece should register 165 degrees)
• 24 Let cool for few minutes, then transfer the chicken to a platter and drizzle with the pan sauce
• 25 Sprinkle with the remaining parsley

TRIPLE CHEESE FRUIT-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F (180°C). Slit breasts lengthways to make pockets, being careful not to cut all the way through. Brown breasts, both sides, in oil and butter. Season to taste. Reserve pan juices.StuffingIn a big bowl, combine all stuffing ingredients. Stuff breasts and transfer to a casserole. Add pan juices, and chicken broth if needed. Cover and bake.Take chicken out of the oven a few minutes before it's done. Top breasts with strips of Vacherin and bake another 5 minutes to melt cheese.Serve with green beans, tomatoes and rice.

STUFFED CHICKEN BREASTS WITH CARIBBEAN ROOT MEDLEY MASH, SOFRITO RUM REDUCTION AND CREOLE FRUIT SALSA

Steps:

• For the creole fruit salsa: Combine the pineapple, mango, papaya, red onion, lime juice or pineapple vinegar, cayenne pepper or Tajín, orange zest, mint leaves and salt and pepper to taste in a medium bowl. Toss until well combined and set aside for serving.
• For the Caribbean root medley mash: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Roast until fork tender, 20 to 25 minutes. Pop the roasted garlic out of the peel and discard the peel. Leave the oven on for your chicken breasts!
• Meanwhile, combine the pumpkin, taro, sweet potatoes and vegetable broth in a stockpot. Season with salt, cover with a tight-fitting lid and bring to a boil. Cook over medium heat until all the vegetables are very tender, 20 to 25 minutes. Drain the vegetables.
• Meanwhile, heat a large skillet over medium heat. Once it's hot, heat the 2 tablespoons olive oil. Add the chopped red onions and cook, stirring, until softened and lightly browned, about 5 minutes. Transfer to a food processor or large bowl. Add the root vegetables, butter, cream, cilantro, paprika and roasted garlic to the onions. Process or mash with a potato masher to your desired consistency but still thick. Add salt and pepper to taste. Set the mash aside.
• For the chicken: Slice the chicken breasts horizontally and open each one like a book. Sprinkle each with 3/4 teaspoon of the sazón and 1 tablespoon of the dried oregano. Spread 1 tablespoon of the sofrito on each breast. Season the chicken with salt and pepper. Place 1/2 cup of the mash in the center of each butterflied breast and tie with kitchen twine to enclose the stuffing.
• Heat the avocado oil in a large cast-iron or other ovenproof skillet over medium-high heat. Once your skillet is very hot, add the stuffed chicken breasts and cook until seared, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 170 degrees F, about 20 minutes. (If you don't have an ovenproof skillet, bake the chicken on a rimmed baking sheet.) Remove the twine, slice each chicken breast into 3 rounds and set aside.
• For the sofrito rum reduction: While the chicken is in the oven, heat a medium skillet over medium-low heat. Add the olive oil and garlic paste and cook, stirring quickly, for 30 seconds, then add the sofrito. Stir to combine. Add the honey and oregano sprigs and cook over medium-high heat until reduced by one-fourth, 3 to 5 minutes. Add the rum and cook, scraping up any browned bits from the bottom of the skillet. Decrease the heat to low and simmer for 4 to 5 minutes or until reduced to your desired consistency. Remove and discard the oregano sprigs.
• For serving: Place the chicken on a plate and add some of the reduction and 1/2 cup of the salsa on the side. Garnish with lime zest and edible flowers, if using.