Chicken Stuffed With Savory Duxelles Recipes

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CHICKEN STUFFED WITH SAVORY DUXELLES



Chicken Stuffed with Savory Duxelles image

A duxelles is a thick paste of mushrooms, shallots, and herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

2 tablespoons olive oil
1 clove garlic, minced
1 shallot, peeled and minced
1 pound white button mushrooms, finely chopped
Salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 cup finely chopped parsley
2 whole boneless chicken breasts, split

Steps:

  • Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
  • Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
  • Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE



Savory Stuffed Chicken Breast with Plum Glaze image

Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!

Provided by Shannon :)

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
2 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
2 pieces cornbread, crumbled
2 slices cooked bacon, crumbled
2 tablespoons minced celery
2 tablespoons minced onion
2 tablespoons butter, melted
¼ cup chicken stock
⅓ cup chicken stock
⅓ cup plum jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
  • Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
  • Bake in preheated oven for 25 minutes.
  • While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
  • Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

Nutrition Facts : Calories 651.4 calories, Carbohydrate 61 g, Cholesterol 149.7 mg, Fat 27.5 g, Fiber 2.2 g, Protein 39.9 g, SaturatedFat 11 g, Sodium 728.5 mg, Sugar 38.1 g

SAVORY STUFFED CHICKEN BREASTS



Savory Stuffed Chicken Breasts image

"The moist chicken with its savory filling makes a special entree for two, yet it's not tricky to prepare," notes Katherine Suter of Prescott, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

3/4 cup chopped tart apple
1/2 cup finely chopped fully cooked ham
1/4 cup chopped fresh mushrooms
1/4 cup chopped red onion
2 tablespoons canola oil, divided
2 tablespoons Dijon mustard
1/3 cup dry bread crumbs
1/4 teaspoon lemon-pepper seasoning
2 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons all-purpose flour

Steps:

  • In a small saucepan, saute the apple, ham, mushrooms and onion in 1 tablespoon oil until onion and apple are tender. Stir in mustard, bread crumbs and lemon-pepper. Flatten chicken breasts to 1/4-in. thickness; top each with the apple mixture. Roll up and secure with toothpicks. Coat with flour., In a skillet, brown chicken in remaining oil. Place in an 8-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until juices run clear. Discard toothpicks.

Nutrition Facts : Calories 519 calories, Fat 24g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 1122mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 45g protein.

CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)



Chicken Stuffed With Savory Duxelles (Mushroom Stuffing) image

Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish

Provided by JacquelineS

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 teaspoon garlic, minced
1 shallot, minced
1 lb button mushroom, finely chopped
salt
pepper
1/4 cup dry white wine
1/4 cup parsley, chopped
2 whole chicken breasts, with skin, split

Steps:

  • Preheat oven 400 degrees.
  • In skillet, heat 1 T oil.
  • Saute garlic and shallot 1 minute.
  • Add mushrooms, cook 4 minutes.
  • Add salt, pepper and white wine, cook 10 minutes.
  • Remove from heat and add parsley.
  • Pull back chicken skin, leaving attached at one end.
  • Salt and pepper each breast, then mound 1/3 c stuffing on each.
  • Pull the skin back over the stuffing and secure with toothpicks.
  • Place in roasting pan and drizzle with 1 T olive oil over the the top.
  • Roast until skin is golden brown, about 35 minutes.

Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 4.8, Cholesterol 92.8, Sodium 100.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.1, Protein 34

SAVORY STUFFED CHICKEN BREASTS



Savory Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
1/4 cup orange juice
1 tablespoon mustard
1/2 cup white wine
1 teaspoon dried tarragon
4 ounces fresh spinach, washed, stems removed and coarsely chopped
4 ounces Goat cheese or cream cheese, softened
1/2 cup black greek olives, pits removed and chopped
1 teaspoon dried mint
1/2 cup chopped dried apricots

Steps:

  • Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
  • Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS



Goat Cheese-Mushroom Chicken Breasts image

Provided by Amy Finley

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

6 skinless, boneless chicken breasts (10 ounces each)
10 ounces cremini mushrooms
2 tablespoons unsalted butter
Kosher salt and freshly cracked pepper
6 ounces goat cheese, softened
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley, for garnish
1 1/2 cups dried shiitake mushrooms
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon cold unsalted butter
Kosher salt and freshly cracked pepper

Steps:

  • Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
  • Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
  • Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
  • Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
  • Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

SWEET AND SAVORY VEGETABLE STUFFED CHICKEN



Sweet and Savory Vegetable Stuffed Chicken image

This is a recipe that comes from the lovely ingredients Tigerduck gave us for RSC #9. As a result my family enjoyed a vegetable stuffed chicken instead of stuffing with bread. A side of roasted potatoes cooked together with the chicken added to the ease of this recipe, as I am for easy peasy recipes after working all day.

Provided by Chef1MOM-Connie

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 large white potatoes, cut into wedges (or 4 med)
4 ounces baby carrots
1 (3 -4 lb) roasting chickens
1 large white onion, cut in 1/4-inch slices
1 whole tomato, quartered
1/2 teaspoon cinnamon
2 teaspoons orange zest
1 tablespoon butter
1/2 cup water
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon lemon pepper, spice

Steps:

  • Wash chicken inside and out, discard or save innards.
  • In bowl mix together cinnamon, tomato, orange zest, ½ of onion slices, and baby carrots.
  • In fry pan melt butter and sauté above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
  • Stuff chicken with sautéed veggies, place in roasting pan.
  • Arrange potato wedges around chicken.
  • Place remaining onion slices on top of potatoes.
  • Add ½ cup water to pan.
  • Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes.
  • Place in oven, cover with foil, cook 350°F for 75 minutes.
  • Check for doneness, time may need adjustment (see note).
  • Take foil off last 15 minutes to brown skin.
  • NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.

Nutrition Facts : Calories 641.4, Fat 38, SaturatedFat 11.8, Cholesterol 168.1, Sodium 1076.5, Carbohydrate 32.8, Fiber 4.6, Sugar 4.8, Protein 41

CHICKEN BREASTS STUFFED WITH MUSHROOMS



Chicken Breasts Stuffed with Mushrooms image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 pound fresh mushrooms, chopped
2 tablespoons butter
3 tablespoons finely minced shallots
1 clove garlic, minced
2 tablespoons chopped parsley
3 tablespoons heavy cream
Salt and freshly ground black pepper
8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
4 tablespoons flour
2 tablespoons olive oil
1 cup dry Marsala wine

Steps:

  • Place mushrooms in a food processor and process until finely chopped. Transfer mushrooms to a sieve and press out any excess liquid.
  • Heat butter in a large skillet. Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender. Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
  • Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree. Season to taste with salt and pepper.
  • Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
  • Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly. Stir in the Marsala.
  • Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
  • Remove chicken from the pan and transfer to a serving dish. Cover to keep warm.
  • Add the remaining cream to the pan, stir, then taste for seasoning. Cook briefly over high heat then spoon sauce over chicken and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 833 milligrams, Sugar 4 grams, TransFat 0 grams

JACQUES'S SAVORY-STUFFED ROAST CHICKEN



Jacques's Savory-Stuffed Roast Chicken image

Yield Makes 4 or 5 servings

Number Of Ingredients 11

1 chicken, 3 1/2 to 4 pounds
For the stuffing:
1 tablespoon unsalted butter
1 teaspoon virgin olive oil
1/2 cup minced shallots (4 or more large shallots)
4 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh savory
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon salt for sprinkling on the chicken
Butter or vegetable oil for the roasting pan

Steps:

  • Special equipment:
  • A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
  • Preparing the herb stuffing:
  • Preheat oven to 425°F.
  • Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
  • Preparing the chicken:
  • Remove any lumps of fat from inside the cavity near the tail.
  • To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
  • Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
  • Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
  • Roasting the chicken:
  • Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
  • Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
  • Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
  • Final Steps:
  • Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.

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