Hamstuffedchickenbreastonsavouryrice Food

HAM AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
• Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
• Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
• Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
• Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
• Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
• Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

3-INGREDIENT CHICKEN BREASTS STUFFED WITH HAM AND CHEESE

Steps:

• Preheat oven to 400°F. Using a sharp knife, make an incision on thinner long side of chicken breast, cutting parallel through the breast but not all the way through. Season inside of chicken with pepper and stuff each with 1 oz. ham and 1 oz. cheese.
• Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Roast chicken until an instant-read thermometer inserted into thickest part of breast registers 165°F, 12-15 minutes. Let cool slightly before slicing.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Combine flour, 2 tbsp paprika, salt and pepper.
• Dredge chicken pieces in flour mixture.
• Reserve left over flour.
• Add oil to large dutch oven.
• Heat oil over medium high heat.
• Add chicken and brown on both sides, about 10 minutes.
• Remove chicken from pot.
• Add little oil to pot (if bottom appears to be too dry).
• Add onion, red pepper, 1 tbsp paprika, and salt.
• Saute until onion is tender, about 2 minutes.
• Return chicken to pot, and add enough chicken broth to cover.
• Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
• Remove from heat and let paprikash cool down.
• Combine reserved flour and 1/2 cup sour cream.
• Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
• Add mixture to pot, stirring constantly.
• Simmer 5 minutes.
• Let cool down again and add remaining sour cream, stirring constantly.
• Sauce should be a very pale orange color (almost white).
• Cook about 1 minute until heated.
• Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

EXOTIC CHICKEN AND RICE CASSEROLE

Steps:

• Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
• Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
• Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
• Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
• While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
• Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

HAM AND SWISS STUFFED CHICKEN BREAST WITH MUSTARD SAUCE

Steps:

• Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breast so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4-in. thickness. Remove plastic wrap and sprinkle with salt and pepper to taste., Cut slice of cheese in half. Wrap each half in one slice of ham, folding ham over cheese to fully surround cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle thyme over the top of each chicken breast., Put stuffed chicken breasts into a Medium or Large Ziploc® Zip 'n Steam™ Bag, with the thickest part of the chicken toward the outer edges of the bag. Seal bag and place in microwave., Cook on full power for 5 to 5-1/2 minutes or until a meat thermometer reads 170°. If needed, continue microwaving at 30-second intervals until chicken tests done. Allow bag to stand 1 minute before handling. Meanwhile, for mustard sauce combine all ingredients in a small bowl., Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.

CHICKEN PAPRIKASH

Steps:

• Melt Butter in a large pot or dutch oven.
• Stir in Paprika to butter.
• Sautee the onions in the paprika butter solution, then temporarily remove them.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Brown the chicken in the butter.
• Add the chicken broth, re-add the onions and simmer for one hour, covered.
• After the solution is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
• This meal is exceptionally filling with the Spaetzels.