ROASTED CHICKEN WITH GARLIC MASHED POTATOES
Steps:
- Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
- Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.
STUFFED CHICKEN (MASHED POTATOES)
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a medium saucepan, add the potatoes and enough cold water to cover, and bring to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, 2 tablespoons of butter and lemon zest and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
- Run your fingers under the skin of each chicken breast to separate it from the meat. Place 1/4 of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan, drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes. Transfer the chicken to a platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.
ROAST CHICKEN WITH STUFFING
Make and share this Roast Chicken With Stuffing recipe from Food.com.
Provided by looneytunesfan
Categories Whole Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix stuffing mix with water and 1/4 c melted butter in microwavable bowl; cover. Microwave on high 5-6 minutes until heated through. Fluff with fork.
- Rinse bird; pat dry. Stuff lightly with prepared stuffing. Any extra can be saved for later use, as it is already cooked, or put into a greased casserole and warmed through (approx 5-10 minutes) after chicken is done.
- Place chicken on rack with breast side up in an ungreased 13-in. x 9-in. x 2-in. baking pan. Brush with 1/2 c melted butter. Combine seasonings; sprinkle over chicken. Pour chicken broth in bottom of baking pan. Cover tightly and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°.
- When chicken is done, remove from pan, unstuff stuffing and use juices to make gravy.
Nutrition Facts : Calories 743.2, Fat 55.2, SaturatedFat 23.8, Cholesterol 203.9, Sodium 988.7, Carbohydrate 21.9, Fiber 0.9, Sugar 2.5, Protein 37.9
STUFFED CHICKEN BREASTS WITH SMASHED POTATOES
Make and share this Stuffed Chicken Breasts With Smashed Potatoes recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- preheat oven to 300 degrees F
- For the Stuffing:
- saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
- add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
- Season with salt and pepper
- Add the eggs, mix well, and set aside
- Make the Chicken:
- Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin
- Divide the stuffing between the breasts, mounding it along the center of each
- Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package
- Secure each flap with a toothpick
- Season the chicken all over with salt and pepper, to taste
- Heat 2 tbsp oil in a large skillet over medium heat
- Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
- Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
- Transfer to a platter, tent with foil and keep warm in oven
- meanwhile make the potatoes--
- add potatoes in a 6 qt pan with water to cover and kosher salt
- bring to a boil
- lower to simmer, cover and cook 15-20 minutes until potatoes are tender
- drain
- return to pot and cook over low heat until dried, remove from heat
- add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
- for the sauce :
- pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
- add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
- bring to a boil and simmer until thickened, 5-8 minutes
- place potatoes on 4 plates
- serve 1 chicken breast overlapping potatoes and serve sauce atop
Nutrition Facts : Calories 889, Fat 39.5, SaturatedFat 17.6, Cholesterol 309.1, Sodium 1054.1, Carbohydrate 47.3, Fiber 5.9, Sugar 4.1, Protein 75.5
CHICKEN WITH POTATO STUFFING
Meet the Cook: This is a great Sunday meal or "company dish" - as long as you're prepared with second helpings! My husband and I have two sons...3 and almost 1. We live in the country. He is a large-animal veterinarian; I give music lessons. -Carla Kreider, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.
Nutrition Facts : Calories 651 calories, Fat 38g fat (11g saturated fat), Cholesterol 183mg cholesterol, Sodium 733mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 57g protein.
ROAST CHICKEN STUFFED WITH HERBED POTATOES
Make and share this Roast Chicken Stuffed with Herbed Potatoes recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Process the parsley, garlic, rosemary,thyme and sage until minced.
- Reserve 2 tbsp.
- Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
- Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
- let them rest to cool, drain if there is any stock left, and reserve it.
- Spoon half the potatoes into the chicken sew the cavity shut.
- Rub the reserved herb mixture all over the chicken.
- Arrange remaining potatoes around the chicken in the baking dish.
- Spoon some of the remaining broth over the chicken.
- Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
- Baste the chicken every 15 minutes with the stock.
Nutrition Facts : Calories 707, Fat 41.5, SaturatedFat 11.9, Cholesterol 187.2, Sodium 214.1, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 49.5
MASHED-POTATO-STUFFED CHICKEN
This is a recipe from Rachel Ray's web site. The next time I make it I am going to add more flavor to the mashed potatoes such as sour cream or cheese. It was a very nice meal and we enjoyed it.
Provided by happynana
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes.
- Drain and return potatoes to pan.
- Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired.
- Season with salt and pepper.
- Transfer potatoes to a work surface, flatten into an even round and cut into quarters.
- Run your fingers under the skin of each chicken breast to separate it from the meat.
- Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute.
- Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.
- Bake until tender and juices run clear, about 40 minutes.
- Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.
Nutrition Facts : Calories 331.3, Fat 22.3, SaturatedFat 10.1, Cholesterol 79.1, Sodium 139.6, Carbohydrate 17.4, Fiber 2.5, Sugar 0.6, Protein 17.4
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES
Steps:
- Make mashed-potato stuffing:
- Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
- Preheat oven to 450°F.
- Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
- Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
- Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.
More about "roast chicken with mashed potato stuffing food"
ROAST CHICKEN WITH MASHED POTATO STUFFING RECIPES
From tfrecipes.com
HOW TO REHEAT MASHED POTATOES (3 SIMPLE WAYS THAT WORK!)
From myfoodstory.com
TWELVE PLACES TO DINE IN ON THANKSGIVING IN SAN ANTONIO
From expressnews.com
HOT HONEY CHICKEN WITH MASHED POTATOES & CARROTS
From blueapron.com
ROASTED CHICKEN WITH STUFFING - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
INA GARTEN’S STORE-BOUGHT THANKSGIVING RECIPES - THE NEW YORK …
From nytimes.com
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABL
From bigoven.com
ROAST WHOLE CHICKEN WITH STUFFING - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
TESSA'S KITCHEN: CHICKEN, STUFFING AND POTATO CASSEROLE
From tessas-kitchen.blogspot.com
HERB ROASTED CHICKEN WITH STUFFING AND GARLIC MASHED POTATOES
From debstraveltreats.com
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABL
From astray.com
ROAST CHICKEN, MASHED POTATO STUFFING & ROOT VEGETABLES
From conradgallagherfood.com
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES
From pinterest.ca
EASY MASHED POTATO RECIPE IDEAS - IMMACULATE BITES
From africanbites.com
TURKEY AND MASHED POTATOES GALORE. SO WHAT DO YOU DO WITH YOUR ...
From yahoo.com
GARLIC MASHED POTATOES – WELLPLATED.COM
From wellplated.com
CHICKEN BREASTS WITH STUFFING - THE BUSY BAKER
From thebusybaker.ca
PILGRIM ROLLED TURKEY MEATLOAF WITH APPLE WALNUT STUFFING, …
From rachaelrayshow.com
ROASTED CHICKEN LEGS & STUFFING RECIPE - COOK.ME RECIPES
From cook.me
HOT HONEY CHICKEN WITH MASHED POTATOES & CARROTS
From blueapron.com
INSTANT POT MASHED SWEET POTATOES RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
37 BEST MAKE-AHEAD THANKSGIVING RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
YOTAM OTTOLENGHI’S RECIPES FOR ROAST DINNER LEFTOVERS
From theguardian.com
THE BEST KIND OF POTATO FOR EVERY TEXTURE OF MASHED POTATOES
From huffpost.com
ROAST CHICKEN, STUFFING AND POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
R/FOOD - [HOMEMADE] PORK CHOPS & "APPLESAUCE" WITH FIGS, AND …
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love