SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)
Chicken breasts stuffed with a special seasoned cream cheese mixture and then breaded and baked until brown and crispy...YUM! I serve this with garlic mashed red- skinned potatoes and corn on the cob.
Provided by Realtor by day
Categories Savory
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
- Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
- Pound chicken to about 1/4 inch thickness.
- Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
- Dip in eggs and roll in cracker crumbs.
- Place in hot butter in baking pan and turn over to coat with butter.
- Bake 25-30 minutes or until cooked through and browned nicely.
Nutrition Facts : Calories 419.9, Fat 30.7, SaturatedFat 16.1, Cholesterol 246.3, Sodium 405.9, Carbohydrate 3.5, Fiber 0.1, Sugar 2.1, Protein 31.8
CELERY HERB STUFFING AND SAVORY CHICKEN
I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.
Provided by Loretta's Recipe Journal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
- Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
- Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g
SAVORY STUFFED CHICKEN BREASTS
Steps:
- Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
- Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.
JACQUES'S SAVORY-STUFFED ROAST CHICKEN
Yield Makes 4 or 5 servings
Number Of Ingredients 11
Steps:
- Special equipment:
- A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
- Preparing the herb stuffing:
- Preheat oven to 425°F.
- Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
- Preparing the chicken:
- Remove any lumps of fat from inside the cavity near the tail.
- To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
- Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
- Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
- Roasting the chicken:
- Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
- Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
- Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
- Final Steps:
- Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.
SAVORY STUFFED CHICKEN
Make and share this Savory Stuffed Chicken recipe from Food.com.
Provided by Mizzy
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preparing the herb stuffing:.
- Preheat oven to 425°F.
- Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
- Preparing the chicken:.
- Remove any lumps of fat from inside the cavity near the tail.
- To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces.
- Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
- Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
- Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
- Roasting the chicken:.
- Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
- Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
- Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
- Final Steps:.
- Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.
Nutrition Facts : Calories 605.1, Fat 44.7, SaturatedFat 13.6, Cholesterol 194.8, Sodium 397.3, Carbohydrate 3.6, Fiber 0.1, Protein 44.6
ELEGANT SAVORY STUFFED CHICKEN BREASTS
The stars were aligned!!! I had some of my favorite ingredients on-hand and put together this simple yet elegant chicken dish during our last snow storm. Pounding the chicken ensures a tender chicken breast. Browning the chicken before baking gives a beautiful brown color and really holds the bundle together. Finishing in the oven, the chicken cooks evenly throughout and plumps the chicken leaving it very juicy.
Provided by Everything Tasty Ki
Categories Chicken Breast
Time 40m
Yield 1 Stuffed Chicken Breast, 2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 375 degrees F.
- Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
- Salt and pepper both sides of the chicken.
- Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
- Roll the chicken together like an envelope and secure using a few toothpicks.
- Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
- Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do.
- Transfer the chicken to a baking dish and bake for 15 minutes.
- When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
- Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.
Nutrition Facts : Calories 597.7, Fat 32.7, SaturatedFat 16.4, Cholesterol 140.2, Sodium 1315.6, Carbohydrate 30.4, Fiber 8.9, Sugar 18, Protein 49.8
More about "savory stuffed chicken food"
NEWFOUNDLAND SAVOURY STUFFED CHICKEN BREAST
From centraldairies.com
Cuisine Main DishesCategory Main DishesAuthor AgropurTotal Time 45 mins
SPINACH STUFFED CHICKEN BREAST WITH APPLE GRAVY
From savoryexperiments.com
CHEESY STUFFED HERB CHICKEN | MRFOOD.COM
From mrfood.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
CHICKEN BREAST ROASTS WITH SAVOURY STUFFING | CHICKEN.CA
From chicken.ca
DELICIOUS STUFFED CHICKEN BREAST RECIPES - SOUTHERN LIVING
From southernliving.com
Author Mary Shannon Wells
- Pimiento Cheese-Stuffed Fried Chicken. Recipe: Pimiento Cheese-Stuffed Fried Chicken. This undeniably Southern recipe really does go there.
- Asparagus Stuffed Chicken Breast. Recipe: Asparagus Stuffed Chicken Breast. This one-dish recipe is as easy as it gets, and it's ready in less than 30 minutes.
- Bacon Wrapped Jalapeño Popper Chicken. Recipe: Bacon Wrapped Jalapeno Popper Chicken. If you love jalapeño poppers, make them into a main dish with this stuffed chicken recipe.
- Grilled Hassleback Fajita Stuffed Chicken. Recipe: Grilled Hassleback Fajita Stuffed Chicken. Instead of slicing peppers, onions, and chicken breasts separately, cook them together with this easy recipe.
- Grilled Cheesy Buffalo Chicken. Recipe: Grilled Cheesy Buffalo Chicken. Get your buffalo chicken fix with this easy weeknight dinner.
- Sundried Tomato, Spinach, and Cheese Stuffed Chicken. Recipe: Sundried Tomato, Spinach, and Cheese Stuffed Chicken. This colorful, six-ingredient recipe is to die for.
- Lasagna Stuffed Chicken Breast. Recipe: Lasagna Stuffed Chicken Breast. This 30-minute recipe gives us another reason to love lasagna.
- Brushetta Stuffed Balsamic Chicken. Recipe: Brushetta Stuffed Balsamic Chicken. This stuffed chicken is baked in a balsamic mixture, so it's extremely juicy.
- Guacamole Stuffed Chicken Breast. Recipe: Guacamole Stuffed Chicken Breast. Can't get enough of avocados? Try this 30-minute baked chicken recipe for dinner.
- Stuffed Chicken Parmesan. Recipe: Stuffed Chicken Parmesan. You're only 40 minutes away from this cheesy, delicious spin on chicken parmesan.
36 CHICKEN BREAST RECIPES THAT ARE EASY AND OH SO JUICY
From tasty.co
72 BEST AIR FRYER RECIPES — WHAT TO COOK IN AN AIR FRYER
From goodhousekeeping.com
SWEET AND SAVORY VEGETABLE STUFFED CHICKEN RECIPE - FOOD.COM
From food.com
20 BEST STUFFED CHICKEN BREAST RECIPES - IZZYCOOKING
From izzycooking.com
PROSCIUTTO AND MOZZARELLA STUFFED CHICKEN - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
30+ HEALTHY STUFFED CHICKEN RECIPES TO MAKE TONIGHT
From eatthis.com
WHOLE STUFFED CHICKEN WITH PAN GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEALTHY STUFFED CHICKEN RECIPES - EATINGWELL
From eatingwell.com
CHEESY AIR FRYER STUFFED CHICKEN - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
25 BEST STUFFED CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FOOD REPORTER RANKS 4 BRITISH ROYAL RECIPES FROM BEST TO WORST
From insider.com
TRADITIONAL NEWFOUNDLAND STUFFED CHICKEN BREASTS
From beautyandthebay.ca
CREAMY CHICKEN STUFFED PEPPERS - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.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