ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
CHICKEN ROSA MARIA
The popular chicken rosa maria from Carrabba's with chicken breast, prosciutto, and fontina cheese.
Provided by Melissa Stadler, Modern Honey
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat olive oil in large skillet over medium high heat. Add chicken breasts and cook for 5 minutes per side, 10 minutes total. Sprinkle with salt and pepper. Remove from pan, cover, and set aside.
- Melt butter in pan and add onion and reduce heat to medium. Cook onions for 4 minutes. Add minced garlic and mushrooms. Cook for 2 minutes.
- Add prosciutto and cook until crispy.
- Put chicken breasts back into pan. Stir to coat with onions, mushrooms, and crispy prosciutto.
- Sprinkle freshly squeezed lemon juice all over chicken.
- Top with fontina cheese. Let melt on top of chicken.
- Sprinkle with fresh basil ribbons.
STUFFED CHICKEN ROSA
Chicken breasts stuffed with prosciutto, mozzarella, and spinach, topped with a creamy tomato sauce. I got the idea for this recipe from TLC, but kind of made it my own. I served this with Thyme and rosemary roasted red potatoes and a green salad.
Provided by Chef corella
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Trim fat from chicken breasts. To form a pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle lightly with salt and pepper. Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling. (I secure the seam with toothpicks).
- Spread 3 TBSP flour on plate. coat chicken in flour, shaking of excess. Lightly sprinkle each breast with salt and pepper.
- Heat oil and butter in a large skillet over medium heat. Place chicken in skillet and brown on all sides, about 4 minutes.
- Transfer chicken to a shallow baking dish. (do not wash skillet. Reserve it for making the sauce.) Bake 10-15 minutes or until juices run clear.
- Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl. Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens. Add crushed tomatoes and parsley and cook 1 more minute.
- Remove toothpicks from chicken breasts. Pour sauce over chicken breasts and enjoy.
Nutrition Facts : Calories 418.9, Fat 24.5, SaturatedFat 8.9, Cholesterol 116.8, Sodium 309.2, Carbohydrate 7.4, Fiber 0.4, Sugar 0.6, Protein 35.2
COPYCAT CARRABBA'S POLLO ROSA MARIA
This is a good copy cat version of this delicious favorite. It is modified from a version I found on Recipegoldmine.com
Provided by gingerkitten D
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Open chicken breasts and lay open side down on a hot grill.
- Grill 3-5 minutes on each side until cooked.
- Remove from grill.
- Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
- Hold folded breast with wooden picks.
- Set on a warmed platter and cover.
- In a large skillet saute the onions and garlic in the clarified butter until tender.
- Deglaze the pan with the white wine.
- Add the butter, salt, and pepper, and mushrooms and cook until tender.
- Add basil and lemon juice and swirl pan to combine.
- Pour mushroom sauce over the Chicken breasts.
Nutrition Facts : Calories 644.4, Fat 52.3, SaturatedFat 28.3, Cholesterol 200, Sodium 248.2, Carbohydrate 6, Fiber 0.7, Sugar 2.3, Protein 36
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