Alouette Almond Zucchini Stuffed Chicken Recipe 435

ZUCCHINI STUFFED CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Loosen the skin on each chicken breast to form a pocket, and set aside.
• Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
• Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

ZUCCHINI-STUFFED CHICKEN

Steps:

• In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender. , Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. , In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

ALOUETTE ALMOND ZUCCHINI STUFFED CHICKEN RECIPE - (4.3/5)

Steps:

• COMBINE ALOUETTE, ZUCCHINI, PARSLEY, OLIVE OIL, AND ALMONDS AND SALT AND PEPPER IN FOOD PROCESSOR. STUFF CHICKEN BREASTS WITH MIXTURE. DREDGE CHICKEN BREASTS IN EGG AND THEN BREAD CRUMBS AND SAUTE ON ONE SIDE UNTIL JUST BROWNED. TRANSFER TO A RIMMED BAKING SHEET. BAKE AT 400 DEGREES UNTIL DONE. REMOVE FROM OVEN, CUT BREASTS IN HALF AND SERVE.

ALOUETTE® CHICKEN DIJON RECIPE

Steps:

• Season chicken breasts with salt and pepper.
• Heat olive oil in large skillet at medium setting. Add chicken breasts and brown 10 minute per side.
• Prepare onions, garlic and mushrooms and add to skillet while chicken is browning.
• In a small bowl, thin Alouette Spreadable Cheese with broth and wine. Add Dijon mustard and blend.
• Pour Alouette Spreadable Cheese sauce mixture over chicken and simmer for 10 minutes.
• Garnish with fresh parsley and serve.
• Note: cooking time may vary based on the size and thickness of the chicken breasts.

BAKED FIRECRACKER CHICKEN TENDERS RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 and grease a large baking sheet with nonstick spray. Slice chicken breasts into 1-inch wide strips. Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken. Place panko in a bowl. In a second bowl whisk together eggs and water. Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs (make sure to coat well) and place on prepared baking sheet. Repeat with remaining chicken. Bake chicken for 15-25 minutes until golden-brown and cooked through. While chicken tenders are baking, prepare the sauce. In a medium sauce pan combine all sauce ingredients. Stir over medium heat for about 5 minutes, then reduce to low and allow to simmer until ready to use. When chicken is finished cooking, use tongs to toss chicken tenders in the sauce. Serve warm with ranch dressing if desired.

ELEGANT STUFFED CHICKEN QUARTERS

Steps:

• To prepare the stuffing you will need a 2-qt. saucepan. Over medium heat melt your butter. Add the zucchini and cook only until tender, stirring frequently. Remove from heat and add bread, and stir in egg, cheese pepper and 1/2 teaspoons salt.
• Preheat the oven to 400*
• Loosen the skin on each quarter. This can easily be done by pushing your fingers between the skin and the meat to form a pocket. Spoon the stuffing into each pocket.
• Place the chicken in a 13 x 9 pan.
• Bake 50 minute or until fork tender.
• To serve, remove onto a warm platter. Brush with honey and sprinkle lightly with salt.
• Enjoy!

OLIVE-STUFFED CHICKEN WITH ALMONDS

Steps:

• Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
• Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
• While chicken is cooking, chop almonds.
• Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

STUFFED ZUCCHINI WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
• Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
• Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

ALMOND-STUFFED CHICKEN

Steps:

• Combine spreadable cheese, 3 tablespoons almonds (already toasted), and 2 tablespoons parsley in a small bowl. Set aside. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick.. Sprinkle chicken with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining parsley and almonds.