Stuffed Chicken Breasts With Cider Vinegar Sauce Food

STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE

Steps:

• Heat the oven to 425 degrees.
• For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
• Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
• Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
• For sauce melt 1 tbsp butter in sauce pan on medium heat. Add garlic and brown. Add the cider vinegar and boil 2 minutes. Add the sugar and beef stock and reduce temperature slightly and continue to boil until sauce is reduced to desired thickness and taste. About 10-15 mins should do it. You can dilute with additional stock if you boil down too much. Season to taste with salt and pepper. You can play around with sugar and vinegar amounts to get the flavor that is right for you.
• You can serve breast as is or sliced. I prefer whole as I find that it tends to fall apart. Pour sauce over and serve.

STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE

Steps:

• Make sauce:
• Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.
• Make chicken:
• Soak dried fruit in hot water to cover for 15 minutes. Drain.
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
• Steam spinach until just wilted, about 2 minutes. Cool.
• Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)
• Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
• Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.

VINEGAR CHICKEN

Steps:

• Preheat the oven to 425 degrees.
• Lightly grease a 13 x 9-inch pan.
• Place the chicken in the pan.
• In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
• Sprinkle 1/3 of this mixture over the chicken.
• Season with the salt, pepper, garlic powder, and onion powder.
• Bake for 30 minutes.
• Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
• Baste again with the remaining vinegar mixture.
• Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.

HAM-AND-PEANUT-STUFFED CHICKEN BREASTS WITH CIDER SAUCE

Steps:

• To make the stuffing, process the nuts in a food processor or blender until they are finely ground. Add the butter and process until smooth. Add the cream, bread crumbs, salt, pepper, nutmeg and cayenne and process until well combined.
• To prepare the chicken breasts, place each breast half between sheets of wax paper and flatten with a mallet, the flat side of a cleaver or a rolling pin to a thickness of about half an inch. Place the breasts smooth side down on a work surface and discard the wax paper. Lay one slice of ham on each breast half. Spread approximately three teaspoons of stuffing on top of the ham. Beginning with the narrowest end of the breast, roll up into a neat, plump shape, tucking the edges in. Secure with toothpicks.
• Strew the onions, carrot and apple in a baking dish large enough so that the rolled breasts fit snugly. Place the breasts on top of the vegetables. In a saucepan, melt four tablespoons of the butter and brush some of it on the breasts. Bake uncovered in the center of a preheated 375-degree oven for 10 minutes. Baste with butter and bake 10 minutes more. Turn the breasts over, baste and bake another 10 minutes. While the chicken cooks, boil the cider and vinegar in a saucepan over high heat until reduced to six tablespoons. Set aside. Transfer the chicken breasts to a warm platter and cover with foil.
• Transfer the onions, carrot, apple and any juices from the baking pan to a food processor. Add the cider reduction and puree until it is smooth. Press through a sieve set over a medium saucepan, reheat over low heat and whisk in the remaining tablespoon of butter. Keep warm.
• To prepare the garnish, heat the butter in a large, heavy skillet. Dredge one side of each apple slice in sugar and place sugared side down in the hot butter. Cook over medium-high heat for four to five minutes or until deep golden brown. Sprinkle the remaining sugar on the apples, turn over and brown the other side.
• Add any juices that have collected from the chicken to the sauce; reheat sauce if necessary. To serve, cut each chicken breast into one-quarter- to one-third-inch slices; discard toothpicks. Divide the sauce evenly among four plates, place slices on top of sauce in an overlapping pattern and garnish with two or three apple slices. Pass remaining sauce separately.

APPLE & BRIE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• Wash the chicken and pat dry with paper towels.
• Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
• To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
• Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
• Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
• One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
• Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
• Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
• While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
• Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
• Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
• Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.