Holiday Fruit Stuffed Roasted Chicken Food

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HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

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

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

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

ROASTED CHICKEN WITH DRIED FRUITS STUFFING



Roasted Chicken with Dried Fruits Stuffing image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 8

1 cup breadcrumbs (from about 5 pieces white bread, crusts removed)
1/4 cup dark raisins
5 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
6 dried apricots, small diced (raisin size)
Zest of 1 lemon
One 3 1/2-pound chicken, at room temperature 1 hour

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.

FRUIT-STUFFED CHICKEN



Fruit-Stuffed Chicken image

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

2 boneless skinless chicken breast halves
3 tablespoons chopped dried apricots
3 tablespoons chopped dried cranberries
3 tablespoons chopped pitted dried plums (prunes)
1/2 cup apricot preserves
1 teaspoon lemon juice

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 :

ROASTED CHICKEN WITH HOLIDAY STUFFING



Roasted Chicken with Holiday Stuffing image

Provided by Food Network

Categories     main-dish

Time 9h30m

Number Of Ingredients 16

2 tablespoons dark soy
1 tablespoon soy sauce
2 teaspoons minced garlic
1 tablespoon honey
1/2 teaspoon pepper
1 (2 1/2) pound spring chicken
1/4 cup dried chestnuts
3 dried black mushrooms
1 tablespoon cooking oil
2 Chinese sausage (2 ounces each), diced
2 medium shallots, thinly sliced
2 stalks green onions, thinly sliced
1 tablespoon chopped cilantro
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
1 cup cooked glutinous rice (sweet rice)

Steps:

  • Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
  • Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
  • Preheat oven to 350 degrees.
  • Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

ROAST CHICKEN STUFFED WITH FRUIT



Roast Chicken Stuffed With Fruit image

Make and share this Roast Chicken Stuffed With Fruit recipe from Food.com.

Provided by Jonathan F.

Categories     Oven

Time 3h

Yield 6 serving(s)

Number Of Ingredients 5

1 whole roasting chicken
3 cups dried raisins
1 cup dried pears
1 cup dried cherries
1 cup orange blossom honey

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.

Nutrition Facts : Calories 572.6, Fat 8.3, SaturatedFat 2.3, Cholesterol 35.6, Sodium 45.2, Carbohydrate 124.9, Fiber 5, Sugar 108, Protein 11.3

ROAST CHICKEN WITH RICE AND FRUIT STUFFING



Roast Chicken With Rice and Fruit Stuffing image

Make and share this Roast Chicken With Rice and Fruit Stuffing recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup cashew halves
4 tablespoons vegetable oil
1 small onion, minced
1/2 cup chopped celery
1 cup rice
1 1/2 cups hot chicken soup
1/2 cup orange juice
salt and pepper
10 dried apricots, chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon finely grated fresh lemon rind
4 lbs roasting chickens
salt and pepper

Steps:

  • Preheat the oven to 400 degrees F
  • Toast the cashews lightly in the oven for 5 minutes
  • Heat 4 tablespoons of oil in a saute pan
  • Add the onion and the celery
  • Cook over low heat for 5 minutes, or until tender
  • Add the rice, saute over medium heat for 2 minutes
  • Add the hot soup, orange juice, salt and pepper, and bring to a boil
  • Cover and cook over low heat for 10 minutes
  • Add the apricots and raisins to the rice, stir gently with a fork
  • Cover and cook for 5 more minutes, until the rice is nearly tender
  • Stir in the cinnamon, lemon rind and cashews
  • Taste for seasoning and correct if necessary
  • Set aside to cool
  • Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
  • Spoon enough of the stuffing into the chicken to fill it, packing lightly
  • Keep the extra stuffing at room temperature
  • Place the chicken in a roasting pan and roast in the oven for 1 hour
  • When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
  • If the juices are still pink, add a few more minutes until you get the clear juices
  • Let the bird rest for about 5-10 minutes
  • Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
  • Serve the stuff chicken on a platter, with the sauteed stuffing on the side
  • You can also serve the roasting juices in a sauceboat

Nutrition Facts : Calories 1212.1, Fat 71, SaturatedFat 17.4, Cholesterol 224.9, Sodium 649.5, Carbohydrate 81.4, Fiber 4.4, Sugar 25.3, Protein 62.4

STUFFED ROASTED BARBECUE CHICKEN



Stuffed Roasted Barbecue Chicken image

The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.

Provided by yofe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 9h10m

Yield 4

Number Of Ingredients 12

¼ cup ground black pepper
2 tablespoons smoked paprika
4 skinless, boneless chicken breast halves, pounded flat
2 tablespoons ground chipotle
2 cubes vegetable bouillon, or more to taste
¼ cup chopped fresh rosemary
16 baby carrots, chopped
2 shiitake mushrooms, sliced
2 stalks celery, chopped
5 cloves garlic, chopped
1 pinch ground chipotle, or to taste
¼ cup barbeque sauce

Steps:

  • Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
  • Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
  • Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
  • Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
  • Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 19.2 g, Cholesterol 67.2 mg, Fat 4.2 g, Fiber 5.7 g, Protein 26.9 g, SaturatedFat 1.1 g, Sodium 293.1 mg, Sugar 7.4 g

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