ROASTED CHICKEN BREASTS WITH GRAPE STUFFING
No need to wait until Thanksgiving to enjoy roasted chicken and rustic stuffing. For a delicious dinner no matter the season, bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn ciabatta, and grapes. As it cooks, the juices from the meat baste onto the bread mixture, keeping the center moist, while the craggy surface bakes-up like a crouton.
Provided by Shira Bocar
Categories Food & Cooking Dinner Recipes
Time 2h
Number Of Ingredients 11
Steps:
- Season chicken generously with salt and pepper; refrigerate, covered, overnight. Arrange bread in a single layer on a rimmed baking sheet. Let dry at room temperature, uncovered, overnight.
- Preheat oven to 450 degrees with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over medium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.
- Transfer grape mixture to bowl with bread. Add broth and 1/4 cup parsley; toss until combined. Season with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with stuffing.
STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER
Steps:
- Potatoes and cauliflower:
- Preheat the oven to 350 degrees F.
- On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
- Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
- Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
- Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
- Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
- Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
- Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
CHICKEN BREAST WITH STUFFING
Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
STUFFED CHICKEN BREAST WITH GRAPES, GOAT CHEESE, AND WALNUTS
Spice up your normal dinner routine with this Stuffed Chicken Breast with Grapes, Goat Cheese, and Walnuts recipe. In just under 40 minutes, this simple, but elegant entrée is table ready.
Provided by Chelsea LeBlanc
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Mix goat cheese, rosemary, honey, garlic, and toasted walnuts in small bowl until well blended. Divide mixture into 2 equal portions. Carefully cut a deep slit along the meatiest side of the chicken breast to create a pocket. Be careful not to cut all the way through. Stuff the divided goat cheese mixture into each chicken breast. Stick two or three toothpicks through the open edges of the chicken to keep the stuffing from falling out. Season both sides of the chicken with sea salt and pepper.
- Heat 1 tsp of olive oil in a cast iron skillet. Add stuffed chicken and brown each side (about 2 minutes per side). While the chicken is browning, toss 2 cups of grapes in 1 tsp olive oil and salt and pepper. Add 1 cup to the skillet once the chicken is browned. Place the chicken in the oven and bake for 15 minutes.
- Add 1 Tbsp balsamic vinegar to the remaining grape mixture. Remove the chicken from the oven and add the balsamic grape mixture. Bake for 5 minutes or until the chicken's internal temperature reaches 165 degrees Fahrenheit. Garnish with rosemary.
ROAST CHICKEN WITH APPLE AND GRAPE STUFFING
Our roasted chicken can very easily be a Christmas dish. We stuffed it in a twofold manner. First, we filled it right under its skin, with a sweet and salty mix made with honey, walnuts and goat cheese. Then we've stuffed it the old way with some apples and red grapes. De-li-cious!
Provided by Andrei Gusty
Categories Chicken & turkey, Christmas, gluten-free, Halloween, Main course, Party, Thanksgiving
Time 2h
Yield 4
Number Of Ingredients 12
Steps:
- Put a skillet over low heat and add the honey and the walnuts. Stir and cook them until the honey starts sizzling.
- Use a bowl to add the goat cheese, honey cooked nuts, and rosemary. Mix them.
- Put the chicken in a baking dish and start to loosen its skin to make room in there for some filling. Salt it and pepper it.
- Fill the space under the chicken's skin with the goat cheese mix. Reserve around 1-2 tablespoons of the mixture for later.
- Stuff the chicken with the rest of the mix, adding also the garlic, 1/2 wedged apple and half of red grapes.
- Place the remaining grapes alongside the chicken. Add the apple. Season with salt and pepper.
- Use a brush to coat the chicken with the melted butter. Spread the rest of the goat cheese mix on top of the chicken and truss it.
- Roast the chicken for 90 minutes at 350⁰ F/175⁰ C.
- Pour the apple cider into a cooking pot and bring it to a boil.
- Pour it over the roasted chicken just after removing it from the oven.
Nutrition Facts : Calories 716 calories, Protein 68 grams, Fat 36 grams, Carbohydrate 29 grams
STUFFED CHICKEN BREASTS BAKED WITH STUFFING
Stuffed Chicken Breasts with Stuffing is an easy weeknight dinner that goes together pretty quickly. This entrée is savory and full of flavor!
Provided by Rhonda
Categories Entrees Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Prepare 2 servings of Stove Top Chicken according to package directions and set it aside.
- Trim fat and wash chicken.
- Pound chicken to 1/2 inch thickness between wax paper on top of a cutting board.
Nutrition Facts : ServingSize 1 g, Calories 554 kcal, Carbohydrate 16 g, Protein 45 g, Fat 34 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 199 mg, Sodium 1360 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g
CHICKEN BREASTS WITH GRAPES
This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.
Provided by threeovens
Categories Chicken
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
- Remove any stems from the grapes, rinse and drain well. Set aside.
- Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
- Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
- Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
- Return chicken to skillet and heat through.
- If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.
CHICKEN WITH ROASTED GRAPES AND SHALLOTS
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Low Cal Dinner Grape Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
- Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.
CHICKEN BREAST ROASTS WITH SAVOURY STUFFING
Perfect for 4 but easy to double for a larger dinner party, this dish is ideal for both casual weekend suppers and special occasions.
Provided by Recipe by Chicken Farmers of Newfoundland and Labrador
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs.
- Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness. Season chicken with salt and pepper and place, smooth side down, on a cutting board.
- Place 1 stuffing log down the middle of one chicken breast. Place a second chicken breast, smooth side up, on top of the stuffing. Tie breasts together securely with string so the stuffing is sandwiched in between. Repeat with the remaining two breasts. These are called chicken breast roasts and each roast serves two.
- Heat oil in a skillet over medium heat and brown the roasts on all sides. Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165°F (74°C).
- To serve, remove string and slice each roast in 6. Serve with roasted potatoes.
Nutrition Facts :
SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS
Here, I've paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta -- lunch for the adult set.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
- Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
- Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.
MEDITERRANEAN STUFFED CHICKEN BREASTS
Provided by Metro
Time 45m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the barbecue to medium heat.Mix stuffing ingredients together in a glass bowl.Make a pocket in the centre of each chicken breast, fill with stuffing and close with a toothpick or a small wooden skewer.Place stuffed chicken breasts on a sheet of oiled aluminium foil, fold up foil and seal.Barbecue 10 to 15 minutes.
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- Heat oil in a large ovenproof skillet over medium-high. Blot chicken with paper towels and add to skillet skin side down; add shallots. Cook chicken, undisturbed, until browned and crisp, about 5 minutes; turn shallots frequently to brown on all sides while chicken cooks. Turn breasts over and add thyme and grapes. Add vinegar and ¼ cup water to deglaze skillet. Season with salt and pepper.
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- Preheat the oven to 400°F. Rinse the chicken, pat dry with paper towels, and cut in in half to ensure even cooking. Salt and pepper each piece. Tenderize if desired.
- Heat 1/4 cup olive oil in a large skillet over medium high heat. Add the diced onions and shallots when oil is hot—sauté for 4-5 minutes or until ingredients are golden. Add the wine, lemon, rosemary, and grapes and cook for another 4-5 minutes on medium heat. Remove the skillet form heat and set aside.
- In a separate, large skillet, add a remaining olive oil on high heat and sear the chicken breast on each side for 2 minutes, drizzle a splash of balsamic vinegar over each side as you flip. Sear until chicken lightly caramelized—it does not have to be fully cooked. Keep juices and add to roasting pan for moisture and flavor.
- Place 1/2 of the onion and grape mixture on the bottom of a roasting pan, then place chicken on top with juices from pan. Spread remaining grapes and onions on top. Sprinkle with remaining chopped rosemary, and place the pan in the oven. Roast the chicken for 25-30 minutes.
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