Fruit Stuffed Chicken Recipes

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FRUIT-STUFFED CHICKEN



Fruit-Stuffed Chicken image

I created this recipe to serve at the wedding dinner for the pastor of our church. After experimenting with a lot of chicken dishes, I finally hit on a winner. The bride and groom were pleased. -Claudette Mogle, Federal Way, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

2 boneless skinless chicken breast halves
3 tablespoons chopped dried apricots
3 tablespoons chopped dried cranberries
3 tablespoons chopped pitted dried plums (prunes)
1/2 cup apricot preserves
1 teaspoon lemon juice

Steps:

  • Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish., In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm. , Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce.

Nutrition Facts :

HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.

Provided by Care2Adopt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 6

Number Of Ingredients 22

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
  • While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
  • Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
  • To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
  • Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
  • Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g

ROAST CHICKEN STUFFED WITH FRUIT



Roast Chicken Stuffed With Fruit image

Make and share this Roast Chicken Stuffed With Fruit recipe from Food.com.

Provided by Jonathan F.

Categories     Oven

Time 3h

Yield 6 serving(s)

Number Of Ingredients 5

1 whole roasting chicken
3 cups dried raisins
1 cup dried pears
1 cup dried cherries
1 cup orange blossom honey

Steps:

  • wash out cavity of chicken.
  • stuff cavity with fruit.
  • paint honey on skin.
  • preheat oven to 400f.
  • place chicken in heat baking dish.
  • roast in 400f oven 1-1/2 hours baste often with the juice.

Nutrition Facts : Calories 572.6, Fat 8.3, SaturatedFat 2.3, Cholesterol 35.6, Sodium 45.2, Carbohydrate 124.9, Fiber 5, Sugar 108, Protein 11.3

ROASTED CHICKEN WITH DRIED FRUITS STUFFING



Roasted Chicken with Dried Fruits Stuffing image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 8

1 cup breadcrumbs (from about 5 pieces white bread, crusts removed)
1/4 cup dark raisins
5 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
6 dried apricots, small diced (raisin size)
Zest of 1 lemon
One 3 1/2-pound chicken, at room temperature 1 hour

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
  • Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
  • Place the chicken into a large saute pan and roast for 30 minutes.
  • Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
  • Rest the chicken for 20 minutes before carving.

FRUIT-GLAZED ROAST CHICKEN



Fruit-Glazed Roast Chicken image

Whenever I want to serve a special meal with a little flair, this is the recipe I reach for. To round out the dinner, I serve oven-roasted potatoes and a salad.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 17

2 lemons, quartered
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
1/3 cup chicken broth
3 tablespoons cider vinegar
2 tablespoons lemon juice
3/4 cup dried apricots
3 tablespoons brown sugar
2 tablespoons golden raisins
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1/2 cup water
2 cans (16 ounces each) pear halves, drained
1 can (15-1/4 ounces) peach halves, drained
1 can (16 ounces) apricot halves, drained
1 cup pitted dried plums (prunes)
Lemon leaves, optional

Steps:

  • Place four lemon quarters in body cavity of each chicken. Skewer chicken openings; tie drumsticks together. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours or until a thermometer reads 180°. , Meanwhile, in a food processor, combine the broth, vinegar, lemon juice, apricots, brown sugar, raisins, ginger and salt. Process until smooth; set aside. , In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes or until thickened. Meanwhile, in a large bowl, combine the pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside. , Remove chickens from oven; spread with apricot mixture. Return to the oven for 10-15 minutes or until bubbly. Let stand 10 minutes before carving. , Thicken pan drippings for gravy if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired.

Nutrition Facts :

GARLIC-STUFFED ROASTED CHICKEN



Garlic-Stuffed Roasted Chicken image

In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

3/4 cup Roasted Garlic
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
  • Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
  • Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.

Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g

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