FALL HARVEST STUFFED CHICKEN BREAST
This stuffed chicken breast looks elegant but it's extremely easy to make. It has all the flavors of fall and is delicious. The chicken is stuffed with a creamy apple, cranberry, and herb filling. Then, it's coated with a buttery herb pecan crust. Between the creamy filling and the pecan crust, the chicken stays moist and is infused with tons of flavor. Served over a bed of buttery sauteed vegetables, this chicken dinner is heavenly.
Provided by Kimberly Richards @KARichards
Categories Chicken
Number Of Ingredients 17
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.
HARVEST CHICKEN
This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.
Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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