Martha Stewart Website Recipes Recipe For Stuffed Recipe For Chicken

PARMESAN-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
• Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
• Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
• Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
• Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees. Using a paring knife, make a horizontal slit in wide end of each of 4 chicken breasts to create a pocket (do not cut all the way through).
• Wrap 1 slice Brie and 1 basil leaf in one slice ham. Repeat to make 4 bundles; insert into pockets. If desired, refrigerate, covered, overnight.
• Season chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium heat. Add chicken breasts, smooth sides down. Cook until golden brown, 4 to 6 minutes; turn chicken. Add white wine, water, and 4 basil leaves.
• Transfer skillet to oven; bake until chicken is cooked through, 4 to 6 minutes. Let stand 5 minutes before slicing. Serve with pan sauce.

CHICKEN BREASTS STUFFED WITH HERBED COUSCOUS

Steps:

• In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
• Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
• In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

STUFFED CHICKEN

Steps:

• To bone the chicken: Carefully remove the wishbone from the breast section of the chicken. Place on a work surface, breast-side down. Slice skin along backbone from neck to tail. Break the legs at the joints. Carefully cut away the meat from the bone. Cut off the wing tips on each side. Continue to cut away the bones from the meat, removing backbone entirely. Cut away the meat from the ribs. Remove all small bones, nerves, and tendons, making sure the skin is kept intact. Feel for the thigh bones; slit the skin of the thigh bones, and scrape and remove each bone. Cover with plastic wrap and refrigerate.
• To make the mousse: in a medium skillet, melt butter over medium heat. Add shallot, and cook stirring occasionally, until translucent, about 5 minutes. Add wine, and cook until almost completely evaporated, about 5 minutes. Remove from heat and let stand until cool.
• Pulse chicken breast in food processor until smooth. Season with salt and pepper. Add egg whites and egg, and process until combined. With machine running, add cream in three batches, processing until combined after each addition. Add cooled shallot mixture, and process until smooth.
• Transfer to a medium bowl, and fold in truffles. Season with salt and pepper. Cover with plastic wrap, and refrigerate for 1 hour.
• Cut a piece of heavy-duty aluminum foil approximately 21 inches long. Fold long sides over creating a 1 1/2-inch edge. Lightly butter foil; set aside. Remove chicken from refrigerator and place, skin-side down, on a work surface. Mound the mousse mixture in the center of the chicken. Do not spread it out. Fold the chicken up and over the mousse, slightly overlapping the skin so the mousse is fully enclosed. Turn the chicken, breast-side up, and place in the center of the prepared aluminum foil. Cross the legs, and twist the foil tightly under the legs and at the neck end, so that the foil resembles a gondola. Lightly brush chicken all over with butter. Transfer to refrigerator for 30 minutes.
• Preheat oven to 450 degrees. Place chicken in a shallow baking pan, and bake until cooked through, about 1 hour and 15 minutes. Remove from oven and let rest for 15 minutes before slicing.
• To make the garnish: In a large skillet, heat butter over medium-high heat. Add shallots, and cook until translucent. Add mushrooms, and cook until mushrooms have released their liquid and it has evaporated, about 5 minutes. Set aside.
• With kitchen shears, remove the knuckles from the legs of the chicken. Using a sharp knife, cut under the breast and along the leg joints to remove the breast meat in one piece. Slice the breast lengthwise into 2 pieces. Cutting at a 35-degree angle, slice each breast portion into 5 or 6 pieces. Using a large spatula, reposition the sliced breast onto the chicken. Transfer to a serving platter. Pour Madeira sauce over the chicken, and garnish with cooked mushrooms. Serve immediately.

GARLIC-STUFFED ROASTED CHICKEN

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.