GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C).
- In a bowl, add the butter, garlic, and parsley and mix until fully combined.
- Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
- On a cutting board, slice the chicken breasts in half horizontally.
- Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
- Divide the butter into fourths.
- Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
- Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
- Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
- Fry in oil for 3-4 minutes, until edges are golden brown.
- Bake for 20-25 minutes.
- Let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams
PEANUT (OR PEANUT BUTTER) GINGER CHICKEN
Delicious flavorful chicken dish that is as fast and easy to make as it is tasty! All amounts are approximate and can be tweaked to suit your tastes, I typically make a little more of the sauce. This recipe is originally from Jaylene at Nibbledish.com, I've changed the amounts to what I use for a family of 4.
Provided by JayDubs
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
- Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
- Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
- In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
- Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
- Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.
GINGER CHESTNUT STUFFING
Steps:
- Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed.
- If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped.
- Combine the chestnuts with the soaked bread, add the fresh ginger and maple syrup, and season with the salt and pepper. Place the stuffing mixture into a 1 1/2-quart baking casserole, and dot with the butter.
- Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving. Serve with Duck Breast with Balsamic Vinegar Glaze, Roast Wild Turkey, or Venison Chops.
STUFFED CHICKEN BREASTS
These rolls are so versatile.You can change the filling to make them your way.They look good on the plate and taste even better.
Provided by Sageca
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees.
- Flatten chicken between plastic, to 1/4 inch thick.
- In large bowl, beat cream cheese with spinach, roasted red pepper, garlic, parmesan, nutmeg, salt and pepper until combined.
- Spoon equal amount of mixture across narrow end of each breast.
- Roll jelly roll style tucking in the ends.
- Dip in flour, next the beaten egg; roll in breadcrumbs.
- In baking dish arrange chicken seam side down in one layer.
- At this point refrigerate a few hours so your breading will adhere to the rolls.
- When ready to cook; remove from refrigerator.
- Drizzle with melted butter.
- Bake 45-50 minutes or until golden brown.
- *****After 30 minutes lower oven to 350*.
- I told you these were versatile.
- Go for brie cheese, chopped mushrooms, ham,.
- pine nuts, pistachios, crab meat etc.Try whatever you fancy.It will be a hit!
Nutrition Facts : Calories 434.7, Fat 28.6, SaturatedFat 14.1, Cholesterol 173.9, Sodium 441.1, Carbohydrate 8, Fiber 0.4, Sugar 1.5, Protein 35.2
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
- With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
- When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
NUT-CRUSTED CHICKEN BREASTS
Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.
Provided by DrGaellon
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
- Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
- Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
- Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.
Nutrition Facts : Calories 803.7, Fat 40.6, SaturatedFat 11.6, Cholesterol 325.4, Sodium 1704.6, Carbohydrate 53.6, Fiber 6.4, Sugar 4.1, Protein 57.1
More about "ginger nut butter stuffed chicken breasts food"
PEANUT BUTTER CHICKEN (EASY TO MAKE!) - THE …
From theendlessmeal.com
GARLIC BUTTER STUFFED CHICKEN BREAST (VIDEO)
From natashaskitchen.com
STUFFED CHICKEN BREAST IN 10 MINUTES - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (351)Total Time 11 minsCategory Main CoursePublished Oct 4, 2022
CHICK FIL A SAUCE (COPYCAT RECIPE) - EASY CHICKEN RECIPES
From easychickenrecipes.com
STUFFED CHICKEN BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN KIEV RECIPE (GARLIC BUTTER STUFFED CHICKEN BREAST)
From thekitchn.com
EASY BROCCOLI CHEDDAR STUFFED CHICKEN BREAST RECIPE
From foodpluswords.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
QUICK CHICKEN KIEV RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
10 BEST PEANUT BUTTER CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
GINGER BUTTER RECIPE | MYRECIPES
From myrecipes.com
STUFFED GRILLED CHICKEN RECIPE: HOW TO MAKE IT
From aesea.dynu.net
PEANUT STUFFED CHICKEN BREAST - BIGOVEN.COM
From bigoven.com
PEANUT-GINGER CHICKEN | BETTER HOMES & GARDENS
From bhg.com
STUFFED CHICKEN BREASTS RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN CORDON BLEU - I HEART NAPTIME
From iheartnaptime.net
25 BEST STUFFED CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ALMOND-STUFFED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
30 HEALTHY CHICKEN BREAST RECIPES - EASY CHICKEN BREAST DINNERS
From delish.com
CHICKEN LIVERS RECIPE | HOW TO COOK THEM PERFECTLY!
From thebigmansworld.com
STUFFED BUFFALO CHICKEN — THE SKINNY FORK
From theskinnyfork.com
GINGER-NUT-BUTTER-STUFFED CHICKEN BREASTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEANUT STUFFED CHICKEN BREAST RECIPE
From recipeland.com
PEANUT BUTTER CHICKEN | ANJUM'S KITCHEN | HEALTHY RECIPES - YOUTUBE
From youtube.com
GINGER-NUT-BUTTER-STUFFED CHICKEN BREASTS - EPICURIOUS.COM
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love