Tag: stuffed chicken

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Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing
Roasted Stuffed Chicken with Maltese Sausage Stuffing
Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing

Prep Time : 20 Minutes
Cook Time : 2 Hours 30 Minutes

Ingredients :

  • 1 large roasting chicken (or capon)
  • 2 Fresh Maltese pork sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup diced sweet red pepper
  • 1 tablespoon butter
  • 5 cups unseasoned stuffing croutons
  • 1/4 cup minced fresh parsley
  •  1/4 teaspoon dried tarragon
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 to 2 cups chicken broth, divided

Directions : 

  • Remove sausage skin and cut into small pieces.
  • In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender;  do not drain.
  • Place croutons in a large bowl; add sausage mixture.
  • Stir in the parsley, tarragon, poultry seasoning, salt and pepper.
  • Stir in enough broth until stuffing is moistened and holds together.
  • Just before baking, loosely stuff chicken.
  • Place stuffed chicken with breast side up on a rack in a shallow roasting pan.
  • Pour 1/2 cup broth around stuffed chicken.
  • Bake stuffed chicken, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

 

 

 

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Mushroom Stuffed Roasted Chicken Breast

Mushroom-Stuffed-Roasted-Chicken-Breast
Mushroom-Stuffed-Roasted-Chicken-Breast
Mushroom-Stuffed-Roasted-Chicken-Breast

Roasted, Stuffed Chicken Breast.

Prep Time : 30 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 2  slices white bread, torn
  • Cooking spray or vegtable oil
  • 1/4 cup chopped green onions
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4  skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil

Directions : 

  • Preheat oven to 350°.
  • Pulse bread in a food processor to form fine crumbs. Place in a dish.
  • Heat a large ovenproof skillet over medium-high heat.
  • Coat pan with cooking spray or thin layer of oil.
  • Add onions and mushrooms; sauté 10 minutes.
  • Stir in thyme and garlic.
  • Cool mixture for 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Cut a slit through thickest portion of each chicken breast half to form a pocket.
  • Stuff each chicken breast with 1/4 cup mushroom mixture.
  • Sprinkle stuffed chicken breast with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place flour in a shallow dish.
  • Place eggs in a shallow dish.
  • Dredge stuffed chicken breast in flour.
  • Dip in eggs; dredge in breadcrumbs.
  • Heat oil in skillet over medium-high heat.
  • Add stuffed chicken breast; cook 2 minutes on each side or until browned.
  • Place pan in oven. Bake at 350° for 15 minutes.