TURKISH STUFFED CHICKEN BREASTS
I saw this on a cooking show one day and fell in love with it. It is so easy to do and really impressive for a sit down dinner with friends.
Provided by Epi-curious
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a pan on the stovetop, fry the mushrooms, spinache and onion until onions are clear. Add the cumin, salt, pepper, dill, and parsley. Remove from heat and add the shredded mozarella.
- Butterfly the chicken breasts.
- Spread the stuffing mixture evenly over the chicken breast.
- Fold each breast over (in half) and brush the outside with melted butter and sprinkle seasonings (sesame seeds, paprika, garlic salt).
- Pan fry breasts in a good quality olive oil until there is no pink. This will be very quick because of the thinness of your butterflied chicken. You can flip the chicken breast to brown the other side before removing to a plate to serve.
- The chef suggested serving this with rice that had fresh parsley, pepper, and sesame seeds mixed through it. Yumm!
Nutrition Facts : Calories 343.2, Fat 21.5, SaturatedFat 8.8, Cholesterol 117.7, Sodium 237.3, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 34.9
TABBOULEH FROM THE TURKISH COOKBOOK
Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is Turkey's favourite bulgur salad and there are plenty of regional variations. It is served with boiled fresh vine leaves when they are in season. || Region: Hatay, Mediterranean Region
Provided by Food.com
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large, deep bowl or tray, combine the bulgur wheat, red bell pepper paste, tomato paste, dried chilli (red pepper) flakes, ground cumin, grated tomatoes and onions. Season with ½ teaspoon salt. Knead the mixture well with your hands for 20 minutes.
- Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
- In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.
- Buy the book:.
- https://www.amazon.com/gp/product/0714878154.
Nutrition Facts : Calories 239.5, Fat 14.7, SaturatedFat 2, Sodium 63.5, Carbohydrate 25.5, Fiber 7.3, Sugar 4, Protein 5.5
STUFFED CHICKEN
A delicious stuffed chicken recipe that uses about two breasts per person. Serve with rice and stir fried veggies, if desired.
Provided by OPABINIA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 2
Number Of Ingredients 6
Steps:
- Lightly oil grill and preheat to medium high.
- In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
- Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 4.8 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 0.8 g, Protein 27.7 g, SaturatedFat 1.3 g, Sodium 342.9 mg, Sugar 1.5 g
STUFFED CHICKEN FROM THE TURKISH COOKBOOK
Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || In Bursa, the chicken is served whole and shared around the table. Lamb, rabbit, turkey and other fowl are stuffed whole, the only difference being whether rice or bulgur wheat is used in the stuffing. The liver is usually added, together with currants and pine nuts. || Region: Bursa, all regions
Provided by Food.com
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 160°C/325°F/Gas Mark 3.
- To make the stuffing:.
- Soak the rice in 1 litre (4 1/4 cups/34 fl oz) hot water with 1/4 teaspoon salt for 10 minutes. Drain and rinse.
- Heat the butter in a sauté pan over medium heat, add the onion and cook for 3 minutes. Reduce the heat, add the rice and almonds and cook for 7 minutes, stirring continuously. Add 500 ml (generous 2 cups/17 fl oz) hot water, cinnamon, cardamom, ⅛ teaspoon black pepper and 1/4 teaspoon salt. Cook, covered, for 10 minutes. Remove from the heat and rest for 10 minutes. Add the crushed chestnuts and dried apricots, then toss gently.
- To make the seasoning oil:.
- Mix the garlic, dried oregano, black pepper, olive oil and 1/4 teaspoon salt for 1 minute in a bowl. Massage the chicken with this mixture, inside and out.
- Oil a roasting pan. Fill the chicken with the stuffing. Put the chicken into the oiled pan. Add the potatoes and onions, 500 ml (generous 2 cups/17 fl oz) water and 1/2 teaspoon salt. Roast in the hot oven for 1 hour, checking regularly. Divide into pieces and serve.
- Buy the book:.
- https://www.amazon.com/gp/product/0714878154.
Nutrition Facts : Calories 929.5, Fat 49.6, SaturatedFat 16.5, Cholesterol 125.7, Sodium 283, Carbohydrate 92, Fiber 7.2, Sugar 19.5, Protein 31.6
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