ASIAN RICE-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice.
- Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
- Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
- Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.
- Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.
OVEN ROASTED STUFFED CHICKEN BREASTS
This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.
Provided by Julie1271
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g
FIRST PLACE WINNER: THAI-INSPIRED STUFFED CHICKEN BREAST AND SLAW
Steps:
- For the chicken: In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.
- For slaw: In a large bowl mix together all ingredients and refrigerate.
- To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.
ORIENTAL ROASTED STUFFED CHICKEN
Found this recipe in a cookbook, and made this for Christmas instead of the usual Roast Turkey. Just for a little oriental touch. Looks good on the table, as good as restaurant made, or better! According to my Christmas guest.
Provided by KitchenManiac
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the mushroom slices in water till they soften.
- Keep the soaking liquid aside.
- Loosen skin of chicken.
- Rub the marinade under the skin, in the cavity and over the skin.
- Do keep a little bit of marinade aside for the gravy.
- Tuck the sliced mushrooms under the skin of the chicken.
- Heat oven to 200°C (fan assisted).
- Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes.
- Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes.
- Pierce with a skewer, if the juice runs clear, the chicken is ready.
- TO MAKE THE GRAVY: Pour out excess oil from the roasting tin, add a cup or so of mushroom water, and leftover marinade to the pan.
- Heat through on top of the stove.
- Taste to adjust seasoning.
- Place the chicken on a pretty plate, and garnish with the baby pak choy.
Nutrition Facts : Calories 664.3, Fat 34.9, SaturatedFat 9.9, Cholesterol 172.5, Sodium 771.7, Carbohydrate 35.9, Fiber 0.6, Sugar 13.5, Protein 46.6
ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
CHICKEN WITH ASIAN STUFFING
In Dauphin, Manitoba, Pam Szmon uses this flavorful dressing to stuff two chickens, but we baked it alongside moist leg quarters. "With unusual ingredients like bean sprouts and water chestnuts, it's my favorite," she notes.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in 1 cup butter until tender. Add bacon, bean sprouts, water chestnuts, mushrooms, Worcestershire sauce and ginger. Cook and stir over medium heat for 1 minute. Remove from the heat; stir in the bread cubes, salt and pepper. Transfer to a greased 3-qt. baking dish., Place the chicken in a greased 15x10x1-in. baking pan. Melt the remaining butter; brush over chicken. Bake at 350° for 40-45 minutes or until a thermometer reads 180°. Bake the stuffing alongside for 30-35 minutes or until heated through.
Nutrition Facts : Calories 688 calories, Fat 47g fat (23g saturated fat), Cholesterol 183mg cholesterol, Sodium 881mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
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