Harvest Stuffed Chicken Recipes

HARVEST STUFFED CHICKEN

Steps:

• In a large bowl, combine cornbread crumbs and croutons. In a large skillet, saute the celery, mushrooms, red pepper, ham, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten. , Stuff chicken. Place breast side up on a rack in a large roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing. Let stand for 10-15 minutes before removing stuffing and carving.

GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, add the butter, garlic, and parsley and mix until fully combined.
• Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
• On a cutting board, slice the chicken breasts in half horizontally.
• Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
• Divide the butter into fourths.
• Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
• Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
• Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
• Fry in oil for 3-4 minutes, until edges are golden brown.
• Bake for 20-25 minutes.
• Let rest for 5 minutes before serving.
• Enjoy!

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

HARRY T'S STUFFED CHICKEN

Steps:

• For the cornbread stuffing: Heat the andouille in a skillet or saute pan over low heat until the fat is rendered (it will separate and become liquid in the pan). Drain the liquid and set it aside in a small bowl to cool (you will use this to bind the stuffing). Set aside the andouille. In a separate saute pan, add the butter, onion, bell pepper, celery, garlic and green onion and sweat over medium heat until the color begins to come out, about 5 minutes. Set aside to cool.
• Crumble the cornbread into a mixing bowl. Add the andouille and crumble it together with the cornbread until large crumbs form. Add the reserved rendered fat and the onion mixture and gently fold them into the cornbread mixture. Set aside.
• For the chicken: Grease a baking sheet with the oil. Grill the chicken in a grill pan or on an outdoor grill on medium-high heat until cooked throughout, about 8 minutes per side.
• Preheat the broiler to high. Scoop enough of the cornbread stuffing to cover the breast and press it down onto the top of the chicken. Place the chicken on the prepared baking sheet and broil until the stuffing browns, 4 to 5 minutes.
• For the smoked Gouda sauce: Melt the butter in a skillet over medium heat. Add the garlic and cook to just release the flavor, no more than 2 minutes. Add the heavy cream and bring to a boil, then add the Gouda and Parmesan and stir to thicken the sauce. Once all the ingredients are melded together, remove from the heat and pour the sauce over the top of the broiled chicken and cornbread stuffing.

AUTUMN HARVEST CHICKEN

Steps:

• Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
• Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
• Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
• Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
• Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.

HARVEST STUFFED PORK CHOPS

Steps:

• Slice each pork chop open so that it forms a pouch.
• Rub salt and pepper generously into the meat.
• Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
• Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
• Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
• Divide the stuffing among the pork chops, filling each pouch.
• Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
• To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
• Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
• Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
• Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
• Remove the chops to a heated platter.
• If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
• If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
• Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
• Taste the sauce and add salt and pepper if necessary.
• Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
• Garnish with a sprig of fresh parsley, if desired.