I have never made a chicken before, and need recipes and instructions on cooking a whole chicken. Its frozen but I am taking it out tonight to defrost it. Would love ideas on what to stuff it with, if anythig, How and what to cook it in...any ideas! Thanks!Need recipes for whole chicken?
Try this one...it's great!
Wild Rice-Stuffed Chicken
1 6-ounce package long grain and wild rice mix
2 medium cooking apples (such as Granny Smith or Jonathan), cored and chopped
8 oz sliced fresh mushrooms (3 cups)
1 cup shredded carrot
1/2 cup thinly sliced green onion
1/2 tsp pepper
1 5- to 6-pound whole roasting chicken
2-3 Tbs apple jelly, melted
1 medium apple, cut into wedges (optional)
For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking.
Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the bird.
Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone.
Roast, uncovered, in a 325 degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly.
Brush chicken with melted jelly once or twice during the last 10 minutes of roasting.
Remove chicken from oven and cover it with foil. Let stand for 10 to 20 minutes before carving. Transfer the chicken to a serving platter. Spoon the stuffing around the chicken. Garnish with apple wedges, if desired.
Makes 10 servings.
This one is good as well:
Roast Chicken with Onions and Potato
2 tablespoons olive oil, divided use
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
Kosher salt and freshly ground pepper
1 lemon cut in half
1 whole roasting chicken, 3-3 1/2 pounds, rinsed inside and out and patted dry
1 large red onion, cut into thick rounds
4 medium red potatoes, washed but not peeled, sliced in half
1/2 cup chicken broth or water
Heat oven to 375 degrees. In a small bowl, combine 1 tablespoon olive oil, mustard, thyme and rosemary and season with a little salt and pepper. Squeeze one half the lemon into this mixture; squeeze other half into a small bowl. Reserve juice as well as squeezed halves. Rub mustard and herb mixture over chicken and inside its cavity. Put squeezed lemon halves in cavity.
Place onion and potatoes in bottom of a roasting pan and toss with remaining olive oil and some salt and pepper. Make room for chicken in pan and put it in breast side up. Cook until juices run clear when thigh is pricked, about 1 1/4 hours; a meat thermometer inserted into thigh should register 165-170 degrees.
Transfer the vegetables to a serving platter. Pour juices from inside the chicken's cavity into the roasting pan and transfer chicken to a cutting board to rest.
Skim fat from juices in the roasting pan. Set pan over medium-high heat. Add reserved lemon juice and chicken broth or water. Bring to a boil, stirring with a wooden spoon to scrape up the flavorful browned bits stuck to the pan. Carve the chicken or cut it into pieces and serve with the potatoes, onions and some of the pan juices poured over all.
Serves 4.
Good luck!Need recipes for whole chicken?
Glad you liked it! Thanks for the best answer :-) Report Abuse
It is so easy and lovely to roast a whole chicken. Stick with the classic preparation the first time.
Make sure to give it a few days to defrost in the refrigerator (do not defrost on the counter or in the sink).
When you open the package, REMOVE the giblets (usually in a bag in the cavity or under the neck). Rinse the bird thoroughly inside and out then pat dry. Make sure to salt the inside well.
Now you can do any number of things. You can cut lemons in half and stuff them inside (smells wonderful). Or you can make a stuffing to put in the bird. It's faster to roast a bird with nothing in it.
Salt %26amp; pepper is all you need to make the skin taste nice....but poultry seasoning or sage can be wonderful.
Make sure to get a meat thermometer to know when the chicken is done (best way).
Here's a recipe to get you started from Cooks.com:
ROAST CHICKEN IN LEMON - ROSEMARY
MARINADE
chicken
1 whole lemon, halved
4 sprigs fresh rosemary.
FOR THE MARINADE:
2/3 c. freshly squeezed lemon juice
2 tbsp. olive oil
3 tbsp. crushed black peppercorns or coarsely ground pepper
4 tbsp. fresh, chopped rosemary or 2 tbsp. dried
Combine all ingredients for the marinade. Pour over the chicken and marinate in the refrigerator for at least 3 hours, or overnight.
Place the lemon halves and rosemary sprigs in the cavity of the chicken. Roast chicken in a 425 degree oven for 15 minutes per pound. Do not open oven or baste chicken during roasting.
I do this quite often: After your chicken is thawed, clean it by removing the giblets, etc. You can rub it with any type of seasoning you like. Inside and out. I put mine in a Reynolds Baking Bag and cook it about an hour. The instructions will tell you what you need to know. It comes out moist and juicy. PLUS, you have all the wonderful drippings in the bag to make a gravy, if you want. Clean up is a breeze. I usually cook two chickens at a time, just add 20 or so minutes to the cooking time. That way I have an extra chicken for pot pie, or enchiladas, soup etc. If I don't want to cook with the second one right away, I pick off the meat and freeze it for later. Very convenient.
Best idea is after defrosting, rinse chicken well inside and out. Do not stuff with anything but some salt, pepper lemon juice and rosemary. Litely coat outside with soft butter or olive oil, salt and pepper and place in roasting pan. Bake @ 350, untill done. Depending on weight of chicken, probably 1 hour or so. Use a meat thermometer or you can tell by twisting leg and be sure pan juices are clear. Allow to rest before carving.
Make sure u thaw it in the refridgerator and remove the package of innards from the cavity. If you have a grill, beer can chicken is wonderful.
http://bbq.about.com/cs/chicken/a/aa1004鈥?/a>
(DONT WASH THE CHICKEN) if you splash water u spread bacteria, also when its cooking the bacteria die!! A good tip i learned
Ok first of all when defrosting take out of packaging %26amp; place on a Plate %26amp; cover with tinfoil. It avoids a plastic smell from the wrapping.
Before cooking make sure its fully defrosted. Preheat the cooker (fan assisted oven) 190C %26amp; depending on the size of the chicken cook for 1hour %26amp; a half. Don't stuff the Chicken.
Peel potatoes and chop them into cubes (size of an egg)
Get an ovenproof dish %26amp; put two large table spoons of butter in. Place the potatoes in the dish %26amp; into the oven for the same time as the chicken.
Make stuffing %26amp; gravy %26amp; peas %26amp; yorkshire puds. All are printed on the back of packets. Not sure where u live but I use
Paxo Stuffing (sage%26amp;onion)
Marrowfat Peas Tinned
Aunt Betseys Yorkshire puds.
%26amp; Bisto gravy granuales. (red tub)
Put three tablespoons into a large mug %26amp; boil the kettle with water. When boiled whisk the gravy whilst pouring the water %26amp; keep stirring until its the way you like it.
make a rub of salt ,pepper, sage, paprika, onion powder, garlic powder, mix to taste and rub on chicken , first wash the chicken and remove the neck and giblets the will be in the neck cavity and up inside the back side of the chicken, throw them in a pot and simmer about an hour keep liquid on them use the broth for the stuffing or make gravy from them. an rub the chicken down with the seasonings and place in a roasting pan .cover with foil bake at 350 until done the chicken is done when you can pierce the chicken with a fork in the thigh and the juices run clear don't know were you are at and altitude does make a difference in cooking time stuff with sage dressing yum-mm
Go to the grocery store and get some Reynolds oven bags--they come with cooking instructions and are easy to use--and the chicken will come out perfect and really moist! It is even still able to brown in the bag.
http://www.alcoa.com/reynoldskitchens/en鈥?/a>
When I cook whole chicken or turkey, I cut up onions, carrots, lemon, and celery into chunks and put them in the cavity. I disgard them after cooking but they add a lot of flavor and aroma! I also put a little oil, salt, and pepper on the outside of the bird.
Here is a recipe for the oven bags:
http://www.alcoa.com/reynoldskitchens/en鈥?/a>
Monday, November 21, 2011
How much of a taste difference is there if you substitute vegetable broth for chicken broth in most recipes?
My daughter went meatless and I'm still a carnivore but I'm willing to alter my cooking so she has a variety of foods to eat.How much of a taste difference is there if you substitute vegetable broth for chicken broth in most recipes?
Not much, I used to eat meat now I am a vegetarian and most things that call for chicken broth are easily substituted with vegetable broth without a loss or significant change in flavor. Everyone that eats with me and eats meat do not even notice the difference.
Not much, I used to eat meat now I am a vegetarian and most things that call for chicken broth are easily substituted with vegetable broth without a loss or significant change in flavor. Everyone that eats with me and eats meat do not even notice the difference.
I'm BORED with everyday chicken. Anyone have any recipes for something unique?
I enjoy cooking and difficult recipe is fine. I just make the same things all the time. I wanted to make something with chicken for dinner, but I don't want the same old thing.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Chicken Kiev
Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Cheese-Stuffed Chicken Breasts
From the Kitchen of Jane鈥?Burch
Recipe Source: Criso
http://crisco.com/scripts/display_recipe鈥?/a>
飩?1/4 cup chopped green onion
飩?1 teaspoon dried parsley flakes
1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?1/8 teaspoon garlic powder
飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
飩?4 slices (1 ounce each) Swiss Cheese
飩?1/4 cup all-purpose flour
飩?1/2 cup seasoned fine dry bread crumbs
飩?2 tablespoons grated Parmesan cheese
飩?1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?2 eggs, slightly beaten
飩?CRISCO No-Stick Cooking Spray
Preheat oven to 375潞F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
1. skinless, boneless chicken breast-put in cassarole dish add salt and pepper and a few garlic cloves then pour in a can of cream of mushroom soup straight from the can. befor hand pre-heat oven to 375- then bake till chicken is done. for side dish's make a penne pasta with butter and parley flake and maybe some steamed veggies.
2. 1 whole chicken boiled till done. then shred in big bowl. add a can of veg-all mixed vegtables (cold from the can) then add 2-3 tbl spoons of mayonaise and mix all together, then get some of those pre-made tostada shells and put on top, and maybe make some mexican red rice on the side. very quick meal....
hope I was some help....
This is very simple but is delicious especially if you are short on ingredients
Brown your chicken pieces in a little bit of oil in a frying pan. Place the chicken in a baking dish. Wash 5 medium potatoes and cut in half lengthwise. Place in dish with chicken. Lay 3 or four slices of onion over the potatoes and chicken. Pour one 8 ounce can of tomato sauce over the chicken and potatoes, season with pepper and a little salt. Take the tomato sauce can and fill it 3/4 of the way with water to rinse out the can and then use this to get all the brown bits from the frying pan over medium heat. Pour this over the chicken, cover tightly with foil and bake at 350 for 45 minutes to 1 hour. My kids love this and it is easy and makes little mess to clean up.
Hmmm... I like to take a chicken breast and pound it so it is thinner, and then I put aspargus, bacon, and cheese in the middle and wrap the chicken around it. I hold it in place with some twine or toothpicks and then you just broil it in the over. Very tasty...
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
try www.kraftfoods.com they have a lot of easy recipes.
Try recipezaar.com
I love this site, it always saves me in a pinch.
Take your chicken parts what ever parts you like and place them in a bowl with lemon aid mix, garlic, salt, pepper, fresh parsley. Let stand for about one hour then bake in the mixture at 350 degrees until done. I think you will love it.
Chicken Cordon Bleu
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Cream of Chicken Breasts (for chicken lover's only)
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and season to taste.
Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Dressed Up Chicken
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices honey ham
6 slices Swiss cheese
1 cup Italian-style salad dressing
1 cup buttermilk
2 cups seasoned dry bread crumbs
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut all fat off of chicken breasts, then pound with a meat mallet until very thin. Place one slice ham on top of each breast, then one slice cheese. Then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
Dip rolled/stuffed chicken breasts into buttermilk, then crumbs. Place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. Cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. Remove cover for last 15 minutes to brown.
California Chicken
INGREDIENTS
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Pesto Chicken Rolls
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Rigotoni with Italian Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley
DIRECTIONS
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
chicken tacos
i use chicken breasts cook til done and then cut into bite sizes add taco seasoning and water let simmer then put on your tortilla shells and add cheese or other taco toppings. enjoy
Chicken Kiev
Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Cheese-Stuffed Chicken Breasts
From the Kitchen of Jane鈥?Burch
Recipe Source: Criso
http://crisco.com/scripts/display_recipe鈥?/a>
飩?1/4 cup chopped green onion
飩?1 teaspoon dried parsley flakes
1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?1/8 teaspoon garlic powder
飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
飩?4 slices (1 ounce each) Swiss Cheese
飩?1/4 cup all-purpose flour
飩?1/2 cup seasoned fine dry bread crumbs
飩?2 tablespoons grated Parmesan cheese
飩?1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?2 eggs, slightly beaten
飩?CRISCO No-Stick Cooking Spray
Preheat oven to 375潞F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
1. skinless, boneless chicken breast-put in cassarole dish add salt and pepper and a few garlic cloves then pour in a can of cream of mushroom soup straight from the can. befor hand pre-heat oven to 375- then bake till chicken is done. for side dish's make a penne pasta with butter and parley flake and maybe some steamed veggies.
2. 1 whole chicken boiled till done. then shred in big bowl. add a can of veg-all mixed vegtables (cold from the can) then add 2-3 tbl spoons of mayonaise and mix all together, then get some of those pre-made tostada shells and put on top, and maybe make some mexican red rice on the side. very quick meal....
hope I was some help....
This is very simple but is delicious especially if you are short on ingredients
Brown your chicken pieces in a little bit of oil in a frying pan. Place the chicken in a baking dish. Wash 5 medium potatoes and cut in half lengthwise. Place in dish with chicken. Lay 3 or four slices of onion over the potatoes and chicken. Pour one 8 ounce can of tomato sauce over the chicken and potatoes, season with pepper and a little salt. Take the tomato sauce can and fill it 3/4 of the way with water to rinse out the can and then use this to get all the brown bits from the frying pan over medium heat. Pour this over the chicken, cover tightly with foil and bake at 350 for 45 minutes to 1 hour. My kids love this and it is easy and makes little mess to clean up.
Hmmm... I like to take a chicken breast and pound it so it is thinner, and then I put aspargus, bacon, and cheese in the middle and wrap the chicken around it. I hold it in place with some twine or toothpicks and then you just broil it in the over. Very tasty...
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
try www.kraftfoods.com they have a lot of easy recipes.
Try recipezaar.com
I love this site, it always saves me in a pinch.
Take your chicken parts what ever parts you like and place them in a bowl with lemon aid mix, garlic, salt, pepper, fresh parsley. Let stand for about one hour then bake in the mixture at 350 degrees until done. I think you will love it.
Chicken Cordon Bleu
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Cream of Chicken Breasts (for chicken lover's only)
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and season to taste.
Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Dressed Up Chicken
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices honey ham
6 slices Swiss cheese
1 cup Italian-style salad dressing
1 cup buttermilk
2 cups seasoned dry bread crumbs
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut all fat off of chicken breasts, then pound with a meat mallet until very thin. Place one slice ham on top of each breast, then one slice cheese. Then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
Dip rolled/stuffed chicken breasts into buttermilk, then crumbs. Place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. Cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. Remove cover for last 15 minutes to brown.
California Chicken
INGREDIENTS
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Pesto Chicken Rolls
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Rigotoni with Italian Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley
DIRECTIONS
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
chicken tacos
i use chicken breasts cook til done and then cut into bite sizes add taco seasoning and water let simmer then put on your tortilla shells and add cheese or other taco toppings. enjoy
Need some good, new, easy Chicken recipes?
I have chicken tenderloins defrosted for dinner tonight but am just getting so sick of making the same old things. If you have a good, recipe you could share that would be great. I have kids but they are all teens so they will eat more and different things than when they were younger, just no mushrooms, lol. And please include the recipe or a site where I can go look it up :) Thanks!Need some good, new, easy Chicken recipes?
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>Need some good, new, easy Chicken recipes?
A few simple recipes I use are to cut the chicken up and mix it with mac and cheese. Or you can cut the chicken and add stuffing to it, then get some chicken gravy for a topping.
Chicken cacciatore (google recipe) real good with some pasta or oven roasted potatoes miam ...
CHICKEN INCHILADAS!!!
STIR FRY WITH RICE AND TERIAKI!!!
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>Need some good, new, easy Chicken recipes?
A few simple recipes I use are to cut the chicken up and mix it with mac and cheese. Or you can cut the chicken and add stuffing to it, then get some chicken gravy for a topping.
Chicken cacciatore (google recipe) real good with some pasta or oven roasted potatoes miam ...
CHICKEN INCHILADAS!!!
STIR FRY WITH RICE AND TERIAKI!!!
In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
Chicken breast meat is more expensive where I live; can I use thighs or drumsticks instead in my recipes? If I can substitute other parts, how does that affect the cooking time?In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
The bone-in pieces will add at least 40 minutes to the cook time.
Cover the dish to prevent it from drying out.In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
Absolutly!! Alot of recipes that call for boneless chicken breast, I use boneless skinless chicken thighs. I think the thigh meat is better than the breast for some things. Also, good boneless pork chops would be really good substitute., but if you use a meat with the bone still in it allow longer cooking time, because meat with bone takes a little longer than boneless meat.
the only effect will be the difference in flavor between dark
and light meat, and texture.
Sure you can use either, but I would recommend deboning the meat. If you leave the bone in allow at least 10 minutes of extra cooking time.
You can use any portion of the chicken. It shouldn't make a difference on the cooking time.
You can buy chicken breasts on the bone and remove them your self. If you use chicken with bones your cooking time could double. Without knowing what and how you are cooking it's hard to make a blind guess. My best guess would be increase the cooking time by half....if it said 20 minutes , cut 20 in half = 10, 20 + 10 = 30 min. cooking time.
Check for doneness and add or subtract the next time you cook that dish again.
Good luck.
It's not that hard to de-bone the chicken breast.
You may end up with smaller pieces that normal but with practice you will get better. Just follow the bone with your knife.
Save the bones and scrapes to make a delicious chicken stock.
As long as you're stilling using boneless chicken, or have removed all the bone, it shouldn't change the outcome of the recipe too much. It will certainly look and taste different with dark meat, but it should cook much the same.
Sure you can use other chicken parts. It shouldn't effect the cooking time at all.
The taste will be slightly different, but just use whatever chicken parts you have...except for innards, beaks and feet.
Sometimes you can find whole chickens on sale cheap, then you can have white and dark meat to use.
You may use different parts. I have used thighs in a White Chili recipe and the flavor using thigh meat instead of breast was wonderful. As always, dark meat has more fat and flavor not only impacting taste, it changes the nutritional numbers too. No major change in cooking time - may be somewhat shorter.
Use boneless thighs. Increase cooking time by one or two minutes. Breast meat cooks faster than thigh meat.
The bone-in pieces will add at least 40 minutes to the cook time.
Cover the dish to prevent it from drying out.In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
Absolutly!! Alot of recipes that call for boneless chicken breast, I use boneless skinless chicken thighs. I think the thigh meat is better than the breast for some things. Also, good boneless pork chops would be really good substitute., but if you use a meat with the bone still in it allow longer cooking time, because meat with bone takes a little longer than boneless meat.
the only effect will be the difference in flavor between dark
and light meat, and texture.
Sure you can use either, but I would recommend deboning the meat. If you leave the bone in allow at least 10 minutes of extra cooking time.
You can use any portion of the chicken. It shouldn't make a difference on the cooking time.
You can buy chicken breasts on the bone and remove them your self. If you use chicken with bones your cooking time could double. Without knowing what and how you are cooking it's hard to make a blind guess. My best guess would be increase the cooking time by half....if it said 20 minutes , cut 20 in half = 10, 20 + 10 = 30 min. cooking time.
Check for doneness and add or subtract the next time you cook that dish again.
Good luck.
It's not that hard to de-bone the chicken breast.
You may end up with smaller pieces that normal but with practice you will get better. Just follow the bone with your knife.
Save the bones and scrapes to make a delicious chicken stock.
As long as you're stilling using boneless chicken, or have removed all the bone, it shouldn't change the outcome of the recipe too much. It will certainly look and taste different with dark meat, but it should cook much the same.
Sure you can use other chicken parts. It shouldn't effect the cooking time at all.
The taste will be slightly different, but just use whatever chicken parts you have...except for innards, beaks and feet.
Sometimes you can find whole chickens on sale cheap, then you can have white and dark meat to use.
You may use different parts. I have used thighs in a White Chili recipe and the flavor using thigh meat instead of breast was wonderful. As always, dark meat has more fat and flavor not only impacting taste, it changes the nutritional numbers too. No major change in cooking time - may be somewhat shorter.
Use boneless thighs. Increase cooking time by one or two minutes. Breast meat cooks faster than thigh meat.
Recipes for stuffed chicken breast?
I love to make stuffed chicken... I have done the chicken cordon blu- stuffing it with stovetop, etc... I want some new recipes and ways to stuff my chicken.. any ideas?Recipes for stuffed chicken breast?
There are loads of ways to stuff chicken breasts. I like to stuff mine with wild rice or with a combination of onions and peppers. You can also do an Italian style by stuffing it with tomatoes, rosemary, thyme, some olive oil, mozzerella cheese and then covering them with a little bit of marinara sauce. Broccoli and cheese is another great way to stuff a chicken breast. Enjoy!Recipes for stuffed chicken breast?
USE HOME MADE STUFFING AND ADD SASUAGE TO THE STUFFING THEN STUFF CHICKEN. ALSO YOU CAN USE CAN ORYSTERS W THE STOVE TOP STUFFING/STUFF CHICKEN
Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper
A stuffed chicken breast where the sweetness of the sundried tomatoes harmonizes with the saltiness of the Feta cheese.
4 servings 55 min 20 min prep
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpicks (or Butcher String)
green onions, chopped (for garnish)
Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to';combine'; the flavors).
Put aside to cool.
In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.
Toss until well mixed (This will be your';stuffing';).
Lay a flattened piece of Chicken Breast on a cutting board or your counter.
Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.
Secure it with a toothpick or butcher string.
Place Chicken Breast';roll'; on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.
Preheat oven to 350 degrees.
Cook for about 35 minutes or until the internal temperature reaches 180 degrees.
I guess you could try it on a grill, but I never attempted it yet!
Garnish with choopped Green Onion and serve hot.
Broccoli and Cheese Stuffed Chicken Breast
4 servings 45 min 15 min prep
2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
1 1/2 cups steamed broccoli
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
2 tablespoons cream cheese
1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
salt and pepper
garlic powder
Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
Add milk gradually, whisking constantly to avoid lumps.
Add salt, pepper and garlic powder, and stir constantly until thickened.
Add 1/2 cup cheddar and the cream cheese, and stir to melt.
Add 1/4 cup of the broccoli pieces, and stir to combine.
Make chicken: Open butterflied chicken pieces.
Sprinkle with salt, pepper and garlic powder.
Place a bit of steamed broccoli and a bit of cheese in each.
Fold over, and seal with toothpicks.
Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
Place chicken in a small casserole dish, and pour cheese sauce over.
This may either be browned in the oven, or served as is.
Chicken Breast Stuffed with Spinach and Ricotta
6 servings 1戮 hours 45 min prep
6 skinless boneless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
1/4 cup salt
1/4 cup sugar
1 quart cold water
FILLING
16 ounces ricotta cheese, drained overnight in a collander in the fridge
1/4 lb shredded mozzarella cheese
1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
1 ounce grated parmigiano-reggiano cheese
salt and pepper
dried red pepper flakes
garlic powder (optional)
COOKING
2 cups flour, seasoned with
salt and pepper
2 egg whites
1/2 cup whole milk
1 cup seasoned bread crumbs
2 tablespoons canola oil (plus more for batches)
Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
Drain, dry and lay flat between sheets of parchment.
While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
Heat your oven to 325 degress F.
Prepare a sheet pan with a large cooling rack on top.
Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8'; long.
Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
The oil should be just below the smoke point.
Have a splatter guard nearby!
Wisk milk and egg in bowl then pour into a deep plate.
Place seasoned flour into a second deep plate.
Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
Spread a generous amount of the filling on the chicken, about 1/8'; thick or so.
Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
Lay to rest on the prepared cooling rack.
Repeat with the other 5 breasts.
Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
Place back on the cooling rack/sheet pan rig after browning.
Repeat until complete.
Place breasts in the pre-heated oven and cook until done.
About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
Let them sit uncovered for 5 minutes before cutting/serving.
THe outside is nice and crisp, the inside is juicy and flavorful!
You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!
Chicken Breast Stuffed With Apple and Goat Cheese
Try any firm, sweet tart apple such as Braeburn or golden delicious apples.The chicken can be prepared ahead of time and cooked later.
6 servings 1录 hours 40 min prep
6 large skinless boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 ounces goat cheese
1 teaspoon finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
flour, for dusting
1 large egg
1 1/3 cups breadcrumbs
1/2 cup parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
Sprinkle the flour onto a sheet of waxed paper.
In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
Coat with bread crumb mixture, patting the crumbs gently in place;(The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperture,).
In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towles and serve.
Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach And
This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.
2 servings 50 min 20 min prep
2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, divided
3 ounces portabello mushrooms, sliced
4 ounces onions, diced
2-4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour
Preheat oven to 350 degrees Fahrenheit.
Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
Season with thyme, rosemary, salt, and pepper and allow to cool.
Place chicken between plastic wrap and pound thin.
Season both sides of breast with salt and pepper.
Add egg to stuffing and place half the stuffing in each breast.
Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
Dredge each of the chicken breast with the flour.
Heat butter and the last 1 tablespoon of oil in a pan.
Brown chicken on all sides 5-10 minutes.
Place into a hot oven for 15 minutes.
Remove string before serving.
I like to stuff mine with a rice %26amp; veggie mixture sometimes. I use whatever I have on hand %26amp; my kids will eat. And I have even coated the outside with a bread crumb %26amp; parm. cheese mixture when baking to make them yummy. Serve with a nice salad %26amp; yummy. Hope you enjoy.
It seemed like I am on a mushroom kick this week so here is a good recipe.
1 2/3 c. hot water
4 tbsp. margarine, cut in pieces
1 (6 oz.) pkg. Stove Top chicken
flavor stuffing mix
1 egg, beaten
6 boneless, skinless chicken breast
halves, pounded 1/4 inch thick
2 tbsp. melted margarine
1 can condensed cream of mushroom soup
1/2 c. water
1/4 tsp. dill weed
Heat oven to 400 degrees. Stir hot water, 4 tablespoons of the margarine and contents of vegetable seasoning. Pack in bowl until margarine is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking pan. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 to 35 minutes or until chicken is thoroughly cooked. Heat soup, water and dill in saucepan. Serve over chicken. Makes 6 servings.
okay here's Chicken roulade ;place a boneless ch breast between two pieces of plastic wrap and pound to even out and thin the meat.Make ';stuffing'; of stovetop (you won't need much) and mushrooms sauteed with onion-combine but use more mushrooms than stovetop. spoon this stuffing onto center of breast(don't overdo this!)and gentle roll breast like a jelly roll or burritto.place two or three toothpicks thru edges where breast meets to hold together.Bake at 350 for 25 mins in shallow casserole.While ch cooks,in pan bring a small jar of Apricot-pineapple jelly to a simmer and add half a can of ch broth-let simmer 15 mins to reduce.Spoon this sauce over ch breast and finish cooking additional 10 mins.When done let rest on platter 10 mins before removing toothpicks and slice in thick ';rings';. Delicious and makes a nice presentation-I serve over a spoonful of yellow saffron rice !remove blackheads
There are loads of ways to stuff chicken breasts. I like to stuff mine with wild rice or with a combination of onions and peppers. You can also do an Italian style by stuffing it with tomatoes, rosemary, thyme, some olive oil, mozzerella cheese and then covering them with a little bit of marinara sauce. Broccoli and cheese is another great way to stuff a chicken breast. Enjoy!Recipes for stuffed chicken breast?
USE HOME MADE STUFFING AND ADD SASUAGE TO THE STUFFING THEN STUFF CHICKEN. ALSO YOU CAN USE CAN ORYSTERS W THE STOVE TOP STUFFING/STUFF CHICKEN
Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper
A stuffed chicken breast where the sweetness of the sundried tomatoes harmonizes with the saltiness of the Feta cheese.
4 servings 55 min 20 min prep
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpicks (or Butcher String)
green onions, chopped (for garnish)
Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to';combine'; the flavors).
Put aside to cool.
In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.
Toss until well mixed (This will be your';stuffing';).
Lay a flattened piece of Chicken Breast on a cutting board or your counter.
Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.
Secure it with a toothpick or butcher string.
Place Chicken Breast';roll'; on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.
Preheat oven to 350 degrees.
Cook for about 35 minutes or until the internal temperature reaches 180 degrees.
I guess you could try it on a grill, but I never attempted it yet!
Garnish with choopped Green Onion and serve hot.
Broccoli and Cheese Stuffed Chicken Breast
4 servings 45 min 15 min prep
2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
1 1/2 cups steamed broccoli
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
2 tablespoons cream cheese
1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
salt and pepper
garlic powder
Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
Add milk gradually, whisking constantly to avoid lumps.
Add salt, pepper and garlic powder, and stir constantly until thickened.
Add 1/2 cup cheddar and the cream cheese, and stir to melt.
Add 1/4 cup of the broccoli pieces, and stir to combine.
Make chicken: Open butterflied chicken pieces.
Sprinkle with salt, pepper and garlic powder.
Place a bit of steamed broccoli and a bit of cheese in each.
Fold over, and seal with toothpicks.
Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
Place chicken in a small casserole dish, and pour cheese sauce over.
This may either be browned in the oven, or served as is.
Chicken Breast Stuffed with Spinach and Ricotta
6 servings 1戮 hours 45 min prep
6 skinless boneless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
1/4 cup salt
1/4 cup sugar
1 quart cold water
FILLING
16 ounces ricotta cheese, drained overnight in a collander in the fridge
1/4 lb shredded mozzarella cheese
1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
1 ounce grated parmigiano-reggiano cheese
salt and pepper
dried red pepper flakes
garlic powder (optional)
COOKING
2 cups flour, seasoned with
salt and pepper
2 egg whites
1/2 cup whole milk
1 cup seasoned bread crumbs
2 tablespoons canola oil (plus more for batches)
Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
Drain, dry and lay flat between sheets of parchment.
While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
Heat your oven to 325 degress F.
Prepare a sheet pan with a large cooling rack on top.
Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8'; long.
Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
The oil should be just below the smoke point.
Have a splatter guard nearby!
Wisk milk and egg in bowl then pour into a deep plate.
Place seasoned flour into a second deep plate.
Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
Spread a generous amount of the filling on the chicken, about 1/8'; thick or so.
Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
Lay to rest on the prepared cooling rack.
Repeat with the other 5 breasts.
Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
Place back on the cooling rack/sheet pan rig after browning.
Repeat until complete.
Place breasts in the pre-heated oven and cook until done.
About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
Let them sit uncovered for 5 minutes before cutting/serving.
THe outside is nice and crisp, the inside is juicy and flavorful!
You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!
Chicken Breast Stuffed With Apple and Goat Cheese
Try any firm, sweet tart apple such as Braeburn or golden delicious apples.The chicken can be prepared ahead of time and cooked later.
6 servings 1录 hours 40 min prep
6 large skinless boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 ounces goat cheese
1 teaspoon finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
flour, for dusting
1 large egg
1 1/3 cups breadcrumbs
1/2 cup parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
Sprinkle the flour onto a sheet of waxed paper.
In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
Coat with bread crumb mixture, patting the crumbs gently in place;(The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperture,).
In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towles and serve.
Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach And
This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.
2 servings 50 min 20 min prep
2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, divided
3 ounces portabello mushrooms, sliced
4 ounces onions, diced
2-4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour
Preheat oven to 350 degrees Fahrenheit.
Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
Season with thyme, rosemary, salt, and pepper and allow to cool.
Place chicken between plastic wrap and pound thin.
Season both sides of breast with salt and pepper.
Add egg to stuffing and place half the stuffing in each breast.
Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
Dredge each of the chicken breast with the flour.
Heat butter and the last 1 tablespoon of oil in a pan.
Brown chicken on all sides 5-10 minutes.
Place into a hot oven for 15 minutes.
Remove string before serving.
I like to stuff mine with a rice %26amp; veggie mixture sometimes. I use whatever I have on hand %26amp; my kids will eat. And I have even coated the outside with a bread crumb %26amp; parm. cheese mixture when baking to make them yummy. Serve with a nice salad %26amp; yummy. Hope you enjoy.
It seemed like I am on a mushroom kick this week so here is a good recipe.
1 2/3 c. hot water
4 tbsp. margarine, cut in pieces
1 (6 oz.) pkg. Stove Top chicken
flavor stuffing mix
1 egg, beaten
6 boneless, skinless chicken breast
halves, pounded 1/4 inch thick
2 tbsp. melted margarine
1 can condensed cream of mushroom soup
1/2 c. water
1/4 tsp. dill weed
Heat oven to 400 degrees. Stir hot water, 4 tablespoons of the margarine and contents of vegetable seasoning. Pack in bowl until margarine is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking pan. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 to 35 minutes or until chicken is thoroughly cooked. Heat soup, water and dill in saucepan. Serve over chicken. Makes 6 servings.
okay here's Chicken roulade ;place a boneless ch breast between two pieces of plastic wrap and pound to even out and thin the meat.Make ';stuffing'; of stovetop (you won't need much) and mushrooms sauteed with onion-combine but use more mushrooms than stovetop. spoon this stuffing onto center of breast(don't overdo this!)and gentle roll breast like a jelly roll or burritto.place two or three toothpicks thru edges where breast meets to hold together.Bake at 350 for 25 mins in shallow casserole.While ch cooks,in pan bring a small jar of Apricot-pineapple jelly to a simmer and add half a can of ch broth-let simmer 15 mins to reduce.Spoon this sauce over ch breast and finish cooking additional 10 mins.When done let rest on platter 10 mins before removing toothpicks and slice in thick ';rings';. Delicious and makes a nice presentation-I serve over a spoonful of yellow saffron rice !
When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
?When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
Chicken drummettes are chicken wings but only the largest part of the 3 parts that make up the chicken wing - the part closest to the body.When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
drummettes are the part of the chicken wing that looks like a small drumstick, hence the name drumette.
Chicken drummettes are chicken wings but only the largest part of the 3 parts that make up the chicken wing - the part closest to the body.When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
drummettes are the part of the chicken wing that looks like a small drumstick, hence the name drumette.
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