Stuffed Chicken Chests With Sweet Potatoes Food

CHICKEN-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Pierce the sweet potatoes and place them on a large baking tray.
• In a bowl, add the chicken breasts, oil, garlic, paprika, salt and pepper, and mix well to coat.
• Place the chicken breasts onto an oven-proof dish and transfer to the baking tray to bake at the same time as the sweet potatoes.
• After 25-30 minutes check if the chicken is done, depending on the size of the sweet potatoes, they may take longer to cook.
• If the chicken is ready, remove from the oven and shred using 2 forks.
• Chop the spring onions, add the mozzarella and mix everything with the shredded chicken.
• When the sweet potatoes are tender, cut them in half horizontally, but not all the way through, and stuff with the chicken mixture.
• Return to the oven for 5-10 minutes so the cheese can melt.
• Serve with a dollop of sour cream or Greek yogurt, or just on their own.

CHICKEN WITH POTATO STUFFING

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.

CHILI CHEESE STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
• Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.

CHICKEN AND CHEESE STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 350˚F/175˚C. Add the sweet potatoes to a baking dish and roast them for 60 minutes.
• Carve the sweet potatoes and scoop out their flesh into a bowl. Keep the skins. Also, add the cream cheese, melted butter, chili powder, garlic powder, salt, and pepper to the bowl. Stir. Use this mixture to stuff the sweet potato skins.
• Combine the shredded chicken breast with red pepper paste. Use this mixture to top the sweet potatoes. Also, top them with Cheddar cheese.
• Bake the stuffed sweet potatoes for 15 more minutes at 350˚F/175˚C. Serve with spring onion slices on top.

BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE

Steps:

• Scrub the outside of each potato and remove any blemishes.
• Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
• Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
• Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Place chicken breasts in prepared pan and cover with BBQ sauce.
• Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
• Remove chicken and sweet potatoes from the oven.
• Shred cooked BBQ chicken.
• Cut each sweet potato down the middle and fill with shredded chicken.
• Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
• Broil on high for 2-3 minutes, or until cheese is completely melted.
• Serve hot.

STUFFED CHICKEN BREASTS WITH SMASHED POTATOES

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

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!

ROAST CHICKEN STUFFED WITH HERBED POTATOES

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.

HEALTHY CHICKEN-AND-CHEESE-STUFFED SWEET POTATOES

Steps:

• Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
• Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
• Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.