Leek And Herb Stuffed Chicken Recipes

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LEEK AND HERB STUFFED CHICKEN



Leek and Herb Stuffed Chicken image

You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

3 medium leeks (white and light green portions only), cleaned and chopped
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
PECAN CRUST:
1/4 cup finely chopped pecans
1/4 cup dry bread crumbs
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
1 tablespoon olive oil

Steps:

  • In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 333 calories, Fat 15g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 929mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CELERY HERB STUFFING AND SAVORY CHICKEN



Celery Herb Stuffing and Savory Chicken image

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

Provided by Loretta's Recipe Journal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
  • Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
  • Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g

RICOTTA-AND-HERB-STUFFED CHICKEN



Ricotta-and-Herb-Stuffed Chicken image

Categories     Chicken     Garlic     Herb     Roast     Parmesan     Ricotta     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

For filling
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
4 cups whole-milk ricotta (preferably fresh; 2 pounds)
2 large eggs, lightly beaten
1 cup grated Parmigiano-Reggiano (2 ounces)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
For chicken
2 whole chickens (each about 3 1/2 pounds)
2 tablespoons extra-virgin olive oil

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



Herb-Stuffed Chicken Breasts image

This dish is easily made in advance. If the crumbs aren't browned enough, run under the broiler briefly

Provided by papergoddess

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
3 leeks, white and light green parts only, washed well, sliced into rounds
1 1/2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 teaspoons salt
2 teaspoons fresh ground pepper
6 boneless skinless chicken breasts
3 slices whole wheat bread
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup white wine

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.

Nutrition Facts : Calories 433.7, Fat 18.4, SaturatedFat 3.1, Cholesterol 81.8, Sodium 3888.6, Carbohydrate 28.1, Fiber 10.3, Sugar 5.5, Protein 39.6

HERB-STUFFED CHICKEN BREASTS



Herb-Stuffed Chicken Breasts image

Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots are ideal accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 whole boneless and skinless chicken breasts (about 1 1/3 pounds), halved
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
2 slices whole-wheat bread
4 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds
1 tablespoon finely chopped fresh rosemary
1 tablespoon plus 1 teaspoon fresh thyme leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.
  • Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
  • Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all.
  • Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.

Nutrition Facts : Calories 296 g, Cholesterol 86 g, Fat 7 g, Fiber 2 g, Protein 37 g, Sodium 807 g

HERB STUFFED CHICKEN BREASTS



Herb Stuffed Chicken Breasts image

This special dish is a keeper! From the Stovall House in Georgia.The chicken can be stuffed and refrigerated the day before then can be browned, baked and served.

Provided by Aroostook

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

8 (6 ounce) boneless skinless chicken breasts
1 cup flour
2 eggs, well beaten
1 cup breadcrumbs
1/2 cup cooking oil
16 ounces cream cheese
1 tablespoon basil
1 tablespoon chives
1 tablespoon dill
1 tablespoon garlic (chopped fine)

Steps:

  • Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon)
  • Cut a pocket in each chicken breast.
  • Stuff with a heaping tablespoon of herb stuffing.
  • Dredge each breast in flour.
  • Dip in the egg wash and roll in the bread crumbs.
  • In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sautéed breasts on a greased baking pan.
  • Bake at 350 F for 20 minutes or so.

LEEK & HERB STUFFED JACKETS



Leek & herb stuffed jackets image

Bored of the usual baked potato fillings? These are started off in the microwave to speed things up, then baked with a creamy leek mixture

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 5

2 leeks , sliced
4 baking potatoes , pricked with a fork
150g tub garlic and herb soft cheese
1 egg , beaten
small handful parsley

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Place the leeks in a microwaveable bowl with a splash of water, then microwave for 3 mins on High. Set aside. Microwave the potatoes for 10-15 mins on High, turning halfway through cooking. Leave until cool enough to handle, then cut in half lengthways and carefully scoop out the middle into the bowl with the leeks, keeping the potato skin intact.
  • Mash the leek and potato with the soft cheese, egg and parsley, then spoon back into the potato skins. Place on a baking sheet, then bake for 15 mins until the filling is golden brown and piping hot, and the skins have crisped up. Delicious served with a tomato and baby leaf salad.

Nutrition Facts : Calories 338 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Protein 10 grams protein, Sodium 0.47 milligram of sodium

OVEN BAKED HERB CHICKEN



Oven Baked Herb Chicken image

This recipe was served at a teacher's luncheon at our school and was a big hit!

Provided by Cathy Grubbs

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (1 ounce) package cheese and garlic dry salad dressing mix
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ cup butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 4.5 g, Cholesterol 88.8 mg, Fat 9.2 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5.3 g, Sodium 998.2 mg, Sugar 2.4 g

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