Stuffed Boneless Chicken Food

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BOUDIN STUFFED BONELESS ROASTED CHICKEN



Boudin Stuffed Boneless Roasted Chicken image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 whole chicken
Olive oil
2 onions quartered and not peeled
5 cloves garlic
4 stalks celery
1 pound boudin, or an Italian sausage stuffing
1/2 cup chopped onion
Butter
Cajun seasoning, to taste
Cayenne pepper, to taste
White wine or chicken stock
Cornstarch
Smothered okra and tomatoes, for service, optional
Butterbeans, for service, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.
  • For the chicken stock:
  • To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.
  • For the stuffed chicken:
  • Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.

STUFFED CHICKEN BREASTS



Stuffed Chicken Breasts image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 boneless chicken breast halves
4 ounces soft cheese such as fresh goat's cheese, or ricotta
1/4 cup chopped herbs (one of a kind or a mix) such as chives, parsley, tarragon, dill, mint or basil
Salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you). In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks.
  • Season the outside with salt and pepper. Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat. Turn over and cook for 5 minutes longer or until chicken is cooked through. Remove toothpicks and serve over the salad.
  • Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina.

STUFFING STUFFED CHICKEN BREASTS



Stuffing Stuffed Chicken Breasts image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

STUFFED BONELESS CHICKEN



Stuffed Boneless Chicken image

I found this recipe in one of the forum and had actually modified this recipe. Believe it was called Rellenong Manok . It was so tasty and gosh! i wish all of you can try it. Add some vege if you think it is right .

Provided by foodcrazee

Categories     Meat

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 19

1 whole chicken, boned (be careful not to pierce the skin, better yet, have your butcher do this for you, 2 to 3 pound)
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons lemons
1/2 lb ground ham
1/2 lb ground pork
1/2 lb ground chicken
1 1/2 ounces raisins
1 tablespoon lemon juice
2 tablespoons soy sauce
1 teaspoon finely minced garlic
2 tablespoons breadcrumbs
1/4 cup chopped onion
2 raw eggs
2 teaspoons crushed black pepper
salt
3 hard-boiled eggs
4 ounces melted butter or 4 ounces margarine
2 pieces hot sausage, sliced lengthwise into quarters (pepperoni or Polish sausage)

Steps:

  • Combine all marinaring ingredients and marinate boned chicken for 3 hours.
  • Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well.
  • Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail).
  • Sew the slits at the neck and the tail of the bird.
  • Place the chicken in a baking dish and brush with the melted butter.
  • Wrap in aluminum foil.
  • Preheat the oven to 350 degrees F.
  • Bake for I hour.
  • Remove aluminum-foil wrapper and continue baking until chicken is golden brown.
  • Serve with sauce.
  • Sauce: Drippings from chicken 2 tablespoons flour 2 tablespoons soy sauce 1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil salt to taste Collect drippings from the baking dish.
  • Add 2 tablespoons flour and one table- spoon soy sauce.
  • Set aside.
  • In a small saucepan, saute garlic in oil until brown.
  • Add the mixture of flour soy sauce and drippings.
  • Season with salt.
  • Cook about 5 minutes, stirring often.
  • Slice chicken and serve with sauce.

Nutrition Facts : Calories 823.5, Fat 62.2, SaturatedFat 23, Cholesterol 351.5, Sodium 1456.7, Carbohydrate 11.2, Fiber 0.7, Sugar 5.9, Protein 52.8

BAKED STUFFED BONELESS CHICKEN BREASTS



Baked Stuffed Boneless Chicken Breasts image

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Provided by Hag chef

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2 -3 tablespoons unsalted butter
1/3 cup finely chopped onion
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

Steps:

  • Preheat the oven to 350°F.
  • Rinse and pat dry the chicken breasts.
  • Trim any fat around the edges.
  • If you wish, remove the white tendon running through the tenderloins.
  • Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
  • Season with salt and ground black pepper.
  • Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
  • Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
  • Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
  • Stir in the chicken stock.
  • The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
  • Do not over moisten.
  • Taste and adjust the seasonings.
  • Lightly oil a 13 x 9-inch baking pan.
  • Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
  • Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
  • Lay the packets seam side down in the pan and brush with olive oil.
  • Season with Salt and ground black pepper to taste.
  • Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
  • Serve immediately.

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