Houlihans Stuffed Chicken Food

HOULIHAN'S HERB-ROASTED CHICKEN

Houlihan's Herb-Roasted Chicken image

Cut this from the Miami Herald about 25 years ago (YIKES). Don't let the list of ingredients scare you, it's very YUMMY! If your watching your sodium intake, you may want to cut down on the salt. Marinade may be made in advance and will keep indefinitely in the refrigerator, it never lasted that long in our house.

Provided by NC Gal

Categories Poultry

Time 1h30m

Yield 1 quart marinade

Number Of Ingredients 20

Ingredients

2 tablespoons chopped onions
1 1/2 tablespoons minced garlic
1/2 cup cider vinegar
1 1/2 tablespoons dry mustard
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
1/3 cup sugar
1 1/2 tablespoons salt
2 1/2 cups vegetable oil
3/4 cup additional cider vinegar
4 teaspoons basil
1 1/2 teaspoons oregano
3/4 teaspoon rosemary
1/4 teaspoon tarragon
1/2 teaspoon thyme
2 tablespoons granulated onion
4 tablespoons black pepper
2 tablespoons salt
3/4 teaspoon seasoning salt
1 cup cold water

Steps:

for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree. Place puree in mixing bowl. Add the mustard, white pepper, garlic power, sugar & salt. Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
To the base add the marinade spices and water. Blend thoroughly. Makes about 1 quart, enough for 2-2 pound chickens.
To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven. 1 chicken split will take 1 to 1 1/2 hours. Chicken parts will take 45 minutes to 1 hour.

Nutrition Facts : Calories 5374.3, Fat 551.1, SaturatedFat 71.2, Sodium 24460.8, Carbohydrate 112.8, Fiber 11.8, Sugar 75.5, Protein 10.2

HERB AND CREAM CHEESE STUFFED CHICKEN BREASTS

Herb and Cream Cheese Stuffed Chicken Breasts image

Make and share this Herb and Cream Cheese Stuffed Chicken Breasts recipe from Food.com.

Provided by KLBoyle

Categories Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts, pounded to about 1/4 inch
3 ounces cream cheese, softened
3 ounces feta, crumbled
1 teaspoon basil
1 teaspoon oregano
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup breadcrumbs
2 tablespoons oil
1 egg
1 teaspoon milk
toothpick

Steps:

Preheat oven to 300°F.
Heat oil in saute pan to med-high heat.
Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.
Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.
In a separate bowl or plate beat egg and mix with teaspoons milk.
Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta.
Roll up and secure with toothpicks.
Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.
Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.
Bake in oven for 20 minute (may take a little longer depending on the thickness of your chicken, cut into it a bit to make sure it's cooked through).

Nutrition Facts : Calories 453.4, Fat 24.6, SaturatedFat 9.8, Cholesterol 165.7, Sodium 964, Carbohydrate 21.6, Fiber 1.3, Sugar 3.3, Protein 34.8

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