CRANBERRY-STUFFED CHICKEN
For the holidays or a Sunday dinner idea, I suggest this delightful main dish. My great-grandma used to roast this chicken for our family, and now I do the same for our nine grandchildren. Everyone relishes the moist meat and the tempting stuffing.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.
Nutrition Facts :
MUSHROOM MELT STUFFED CHICKEN
This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.
Provided by Kevin Bennett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
- Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
- Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 9.8 g, Cholesterol 113.5 mg, Fat 24 g, Fiber 1.1 g, Protein 42.1 g, SaturatedFat 11.2 g, Sodium 1257.5 mg, Sugar 1.2 g
CHICKEN CUTLETS WITH MUSHROOM SAUCE
For a quick hearty entree, make these no-fuss poultry cutlets from Judy Grebetz of Racine, Wisconsin. The boneless chicken breasts brown on the stovetop in no tine.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.
Nutrition Facts :
STUFFED CHICKEN CUTLETS
Pop these frozen cheese-filled packets into the oven, and you'll have dinner on the table in no time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.
- Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet. On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.
- To bake: Preheat oven to 400 degrees. Line 2 large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper. Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.
Nutrition Facts : Calories 384 g, Fat 14 g, Protein 58 g
CRISP STUFFED CHICKEN CUTLETS
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
- Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
- Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
- Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN CUTLETS WITH MUSHROOM DRESSING
This French-inspired chicken dish isn't exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort. First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried. They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken. Serve with a crisp green salad (and a potato gratin or pommes Anna if you're feeling particularly ambitious). If you'd prefer to fry the chicken 30 minutes or so in advance and keep it in the oven at 175 degrees, that'll work beautifully. As for what to drink, this dish pairs perfectly with the pinot noirs of the Côte Chalonnaise on the southern end of Burgundy. Bon appétit!
Provided by Florence Fabricant
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs. Cover and refrigerate about 6 hours.
- About 45 minutes before serving, heat remaining olive oil in a 10-inch skillet. Add shallots and remaining garlic and sauté on medium until soft. Add mushrooms and sauté, stirring, until they are moist and softened, starting to color and have exuded juices. Shut off heat. Dissolve mustard in wine and mix in vinegar. Reheat mushrooms, add mustard mixture and cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt and pepper; remove from heat.
- Place flour in a shallow bowl, eggs in another bowl and bread crumbs in a third. Discard thyme sprigs from chicken. Dip chicken thighs, 1 at a time, lightly in flour, then egg, then crumbs to coat both sides. Set on a plate. Heat grapeseed oil in a large skillet, preferably cast iron. Sauté chicken cutlets on medium until golden brown, about 3 minutes per side in 2 shifts. Remove to a serving platter as they are done. Tent with foil to keep warm.
- Reheat mushrooms and add thyme leaves. Place some mushroom mixture on each cutlet along with a lemon wedge and serve.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 713 milligrams, Sugar 4 grams, TransFat 0 grams
CRANBERRIES & CHICKEN CUTLET
Make and share this Cranberries & Chicken Cutlet recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
- Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
- In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
- Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
- Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
- Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.
MUSHROOM AND CRANBERRY CHICKEN
Make and share this Mushroom and Cranberry Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the cranberries, sugar, and ¾ cup water; set heat at medium-low.
- Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10-15 minutes.
- Remove from heat and set aside.
- Meanwhile, put the oil in a deep skillet with a lid; set heat to medium-high and wait a minute or so, until the oil is hot.
- Add in the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10-15 minutes.
- Finish the browning with the skin side up.
- Stir in the garlic, onion, mushroom, rosemary, and wine; decrease heat to low, cover, and simmer until the chicken is tender, 20-30 minutes.
- Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.
Nutrition Facts : Calories 884, Fat 53.8, SaturatedFat 15, Cholesterol 255.2, Sodium 244.8, Carbohydrate 27.1, Fiber 2.8, Sugar 20.7, Protein 65.7
More about "cranberry mushroom stuffed chicken cutlets recipes"
CRANBERRY-STUFFED CHICKEN RECIPE | LAND O’LAKES
From landolakes.com
4.8/5 (5)Calories 450 per servingServings 4
- Melt 1 tablespoon butter in 1-quart saucepan until sizzling; add almonds. Cook over medium heat, stirring occasionally, 1-2 minutes or until nuts are lightly toasted. Stir in all remaining stuffing ingredients. Continue cooking 3-5 minutes or until mixture just comes to a boil. Reduce heat to low. Cover; cook 15-20 minutes or until rice is tender and liquid is absorbed.
- Spray 13x9-inch baking dish with no-stick cooking spray. Season chicken breasts with salt and pepper. Spoon about 1/3 cup rice stuffing onto each chicken breast; roll up chicken over stuffing. Place chicken into prepared pan, seam-side down.
- Combine 1 tablespoon butter and parsley in small bowl; brush over chicken. Bake 25-30 minutes or until chickenreaches at least 165°F and juices run clear when pierced with a fork.
CHICKEN CUTLETS WITH MUSHROOM CREAM SAUCE
From fashionablefoods.com
CHICKEN CUTLETS WITH CRANBERRY SAUCE RECIPE
From cdkitchen.com
MUSHROOM-STUFFED CHICKEN - CANADIAN LIVING
From canadianliving.com
MUSHROOM-STUFFED CHICKEN BREAST - RECIPETIN EATS
From recipetineats.com
CHICKEN STUFFED WITH BRIE, SPINACH AND CRANBERRIES
From ifoodreal.com
CHICKEN CUTLETS WITH ASPARAGUS AND MUSHROOMS
From tasteofthesouthmagazine.com
MUSHROOM STUFFED CHICKEN BREAST RECIPE - HEALTHY …
From healthyfitnessmeals.com
MUSHROOM- & CRANBERRY-STUFFED TURKEY CUTLETS RECIPE …
From eatingwell.com
10 BEST STUFFED CHICKEN CUTLETS RECIPES | YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN BREASTS STUFFED WITH SPINACH AND MUSHROOMS
From kosherbygloria.com
18 BEST CHICKEN CUTLET RECIPES - THE SPRUCE EATS
From thespruceeats.com
CRANBERRY STUFFED PORTOBELLA MUSHROOMS - CARRIE’S EXPERIMENTAL …
From carriesexperimentalkitchen.com
STUFFED CHICKEN CUTLETS WITH MUSHROOMS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BC CRANBERRY STUFFED CHICKEN
From bcchickenmonth.com
STUFFED CRANBERRY CHICKEN BREASTS | HEART AND STROKE FOUNDATION
From heartandstroke.ca
MUSHROOM & CRANBERRY-STUFFED TURKEY CUTLETS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
ONE SKILLET CHICKEN CUTLETS WITH MUSHROOM SAUCE - CHELSEA JOY EATS
From chelseajoyeats.com
CAPE COD CRANBERRY STUFFED CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
20+ CHICKEN CUTLET RECIPES FOR DINNER - EATINGWELL
From eatingwell.com
CHICKEN STUFFED MUSHROOMS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST STUFFED CHICKEN CUTLETS RECIPES - YUMMLY
From yummly.com
BAKED MUSHROOM STUFFED CHICKEN THIGHS - NATASHA'S KITCHEN
From natashaskitchen.com
SHEET PAN CRANBERRY CHICKEN AND STUFFING - CREME DE LA CRUMB
From lecremedelacrumb.com
MUSHROOM STUFFED CREAMY CHICKEN BREAST - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
BACON WRAPPED CRANBERRY BRIE STUFFED CHICKEN BREASTS
From slowthecookdown.com
CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN - CAFE DELITES
From cafedelites.com
MUSHROOM- & CRANBERRY-STUFFED TURKEY CUTLETS - MASTERCOOK
From mastercook.com
CHICKEN CUTLETS, GNOCCHI AND KALE WITH CREAMY MUSHROOM SAUCE
From ricardocuisine.com
BAKED CHICKEN CUTLETS WITH MOZZARELLA AND MUSHROOM GRAVY
From whiskmeaway.net
OUR BEST CHICKEN CUTLET RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
STUFFED CHICKEN CUTLETS RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SAUSAGE, GOAT CHEESE, BASIL, AND CRANBERRY STUFFED …
From ninjatestkitchen.com
MUSHROOM- & CRANBERRY-STUFFED TURKEY CUTLETS | TURKEY CUTLETS, …
From pinterest.co.uk
MUSHROOM-STUFFED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love