Inside Out Stuffed Chicken With Mushroom Dressing Recipes

INSIDE-OUT "STUFFED" CHICKEN WITH MUSHROOM DRESSING

Steps:

• Preheat oven to 450 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over high heat. Cook onion, celery, and garlic until translucent, 3 to 5 minutes. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 tablespoons butter. Add to onion mixture.
• Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
• Place chicken, breast side up, on stuffing, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Rub skin with softened butter, and season with salt.
• Roast for 30 minutes. Rotate skillet, and roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving.

ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES

Steps:

• Mix thoroughly and reserve for seasoning the chicken.
• Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
• While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

CREAM OF MUSHROOM, CHICKEN & STUFFING

Steps:

• Preheat oven to 350°F. Cook stuffing as directed on box. Put stuffing in small baking pan. Put chicken on top of stuffing.
• Mix cream of mushroom soup, milk, and mushroom in separate dish. Pour soup mix on top of chicken and stuffing.
• Bake 1 hour or until chicken is cooked all the way through.

ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE

Steps:

• Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
• Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
• Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
• Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
• Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

MAKEOVER STUFFED CHICKEN BREASTS WITH MUSHROOM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. For stuffing, in a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning., Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken in flour mixture., Place seam side down in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the sour cream, salt and pepper. Serve with chicken.

MUSHROOM-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
• Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
• Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
• Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
• Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROAST CHICKEN WITH MUSHROOM-ONION STUFFING

Steps:

• To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
• Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
• Brush the melted butter all over and sprinkle with seasonings.
• Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
• If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
• Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.