Leek And Herb Stuffed Chicken Recipes

HERBED CHICKEN BREASTS WITH BUTTERED LEEKS

Steps:

• In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
• Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
• Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
• Reduce the heat to low and cook, covered, 10-15 minutes until done.
• Remove chicken and keep warm on a warmed platter.
• Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
• Pour the leek sauce over the chicken and serve.

RICOTTA-AND-HERB-STUFFED CHICKEN

Steps:

• Make filling:
• Preheat oven to 400°F with racks in middle and lower third.
• Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Stuff and roast chickens:
• Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit.
• Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).
• Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. Continue baking until chicken is just cooked thourough and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.

HERB-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil and butter in saute pan over medium heat. Add leeks and cook for 4 minutes.
• Add 1 tablespoon each of rosemary and thyme, cook one minute more.
• Season with 1/2 teaspoon each of salt and pepper. Transfer to bowl; let cool.
• Using a knife with a sharp, pointed blade, cut a pocket into the center of each chicken breast by inserting the tip into the thickest part of the breast, being careful not to cut the whole way through. Place 2 tablespoons of leek mixture into each pocket.
• Make bread crumbs by placing bread into food processor fitted with metal blade. Add remaining herbs, salt and pepper.
• Spread 1 teaspoon mustard over top of stuffed chicken breast.
• Cover with herbed bread crumbs, pressing gently to adhere.
• Place chicken breasts in roasting pan, bread crumb side up.
• Pour chicken stock and wine into pan around chicken.
• Cover with foil, bake for 25 minutes. Remove foil and bake 10 minutes more. Internal temperature should reach 165 degrees.