COFFEE CHICKEN
Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.
Provided by Happy Harry 2
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all but the chicken into a 5qt.
- pot with lid.
- Bring to a boil,stirring frequently.
- Reduce heat to simmer and reduce to almost half.
- Stir frequently as this can burn.
- Let cool,off heat, 20 minutes.
- Add chicken and blend well.
- Marinate no more than 30 minutes in cool place.
- Turn into baking dish and bake uncovered at 350 degrees for one hour.
- Baste at least three times while baking.
- * Cut cholestrol down further by using boneless skinless chicken breasts.
COFFEE-RUBBED ROASTED CHICKEN
A coffee, brown sugar and butter rub adds unique and flavorful crispness to whole roasted chicken. Feel free to substitute individual chicken pieces if you like, or try the rub on pork, beef or duck.
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. In a small bowl, stir together coffee, butter, sugar, garlic, pepper and salt.
- Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely. While not necessary, you may cover and refrigerate up to two days at this point.
- Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown and crisp and meat is cooked through, about 1 hour.
- Set aside to rest 10 minutes then transfer to a cutting board, carve and serve hot.
Nutrition Facts : Calories 440 calories, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 360 milligrams, Carbohydrate 4 grams, Protein 41 grams
MUSHROOM STUFFED CHICKEN BREASTS WITH MADEIRA WINE SAUCE
Make and share this Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce recipe from Food.com.
Provided by Frank Cooper
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add diced mushrooms and garlic; saute 3 minutes.
- Stir in pepper, and set aside.
- Cut a horizontal slit through the thickest portion of each breast half to form a pocket.
- Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
- Heat 1/2 teaspoon oil in skillet over medium-high heat.
- Add chicken; cook 6 minutes on each side or until chicken is done.
- Remove chicken from skillet.
- Set aside; keep warm.
- Add broth and Madeira to skillet.
- Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.
- Combine cornstarch and water; add to skillet.
- Bring to a boil; cook 1 minute, stirring constantly.
- Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
- Serve sauce with chicken; garnish with mushrooms and thyme, if desired.
BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS
I have based this on my Easy Garlic and Basil Stuffed Chicken Breasts as a variation. I used panko but you could use plain dried breadcrumbs. This recipe can easily be doubled.
Provided by Jen T
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180'C/350-375'F.
- Mix together the chopped basil, garlic and butter.
- Cut a deep cut along each chicken breast to make a pocket.
- Fill pockets with mixture and then place camenbert slices of top, pressing in well.
- Dust with a little flour and dip into the beaten egg.
- Add salt and pepper to the panko and stir.
- Roll breasts in the panko mix covering them well.
- At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
- Place in oven and bake for 15mins.
- Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.
GRILLED STUFFED CHICKEN
This is something that you'd find a in 5 star restaurant. Takes a little work to put together, but, OMG, IT IS WORTH IT!
Provided by Claudia Dawn
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut a deep pocket into the side of each breast, set aside.
- Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
- Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
- Secure with toothpicks.
- Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
- Cook on grill (about 10 minutes).
Nutrition Facts : Calories 454.6, Fat 30.3, SaturatedFat 9.1, Cholesterol 115.6, Sodium 280.1, Carbohydrate 6.7, Fiber 1.9, Sugar 2.8, Protein 38.6
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