Chicken Breasts With Grape Pecan Stuffing Recipes

PECAN-STUFFED CHICKEN BREAST

Steps:

• Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
• Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
• Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
• Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
• Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
• To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side.

PECAN-CRUSTED CHICKEN WITH GRAPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Whisk buttermilk and egg together in a shallow bowl.
• Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish.
• Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat.
• Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken.
• Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.

SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS

Steps:

• Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
• Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
• Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

ROASTED CHICKEN BREASTS WITH GRAPE STUFFING

Steps:

• Season chicken generously with salt and pepper; refrigerate, covered, overnight. Arrange bread in a single layer on a rimmed baking sheet. Let dry at room temperature, uncovered, overnight.
• Preheat oven to 450 degrees with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over medium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.
• Transfer grape mixture to bowl with bread. Add broth and 1/4 cup parsley; toss until combined. Season with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with stuffing.

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS

Steps:

• In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

PECAN STUFFED CHICKEN BREAST

Steps:

• To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula.
• Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together.
• Cut a pocket in the thick side of the chicken breast (butterfly cut) and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth.
• Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness.
• Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts.

CHICKEN BREAST WITH STUFFING

Steps:

• Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

PECAN ENCRUSTED STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
• Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
• Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
• Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
• Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
• Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS WITH GRAPES

Steps:

• Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
• Remove any stems from the grapes, rinse and drain well. Set aside.
• Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
• Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
• Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
• Return chicken to skillet and heat through.
• If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.

CHICKEN BREASTS WITH GRAPE & PECAN STUFFING

Steps:

• Heat the oven to 350°F Make a sideways cut into each breast so you can fold the top half back like a book. Bat each side out slightly with a rolling pin to make the meat a bit thinner.
• Fry the onion in a little butter until soft then stir in the breadcrumbs, grapes, pecans, orange zest and tarragon and season.
• Divide the stuffing between the chicken breasts and fold the skin side of the chicken back over the filling. Smear a little butter over the skin and move carefully to a shallow roasting tin (a deep one will steam rather than roast them).
• Roast for 15 minutes or until the chicken is cooked through and the skin crisp and golden.
• Drizzle with orange juice and serve with juices from the tin and lemon wedges.