My Secret Stuffed Chicken Recipes

STUFFED CHICKEN

Steps:

• First, make the stuffing: Grate or spiralize the carrots and onion. Place them in a mixing bowl and add spices, flour, and oil. Mix well and set aside. Then, prepare the chicken: Mix the paprika, pepper, and garlic powder in a small bowl and set aside. Slice a small onion in rings and place over the bottom of a baking pan. Add a few tablespoons of water, and then place the whole chicken on top. Sprinkle the mixed spices generously over the chicken. If you have enough, rub some of the spices on the inside of the chicken cavity as well. Stuff all the stuffing into the chicken cavity. Cover with aluminum foil, and bake at 350F/180C for 2 hours. Uncover and cook for an additional hour.

STUFFED BELL PEPPERS (AIR FRYER OR OVEN BAKED RECIPE)

Steps:

• Set a large pot of water to boil on the stovetop. (We'll use this for the peppers in a bit.) Remove the tops and seeds from the peppers.
• The bell peppers should be able to stand on their own. Trim a little off the bottom off of each pepper if it won't stand on its own. (Be sure not to create a hole in the bottom of the peppers or the filling will leak out.)
• Cook the brown rice in water on the stovetop according to the package directions. It will take approximately 45 minutes. While the rice cooks, prepare the rest of the dish.
• Cut the onions to ½-inch (1.27 cm) dice. Mix the onions, garlic and olive oil. Spread them on an air fryer tray and air fry at 375°F (190°C) for 8 minutes. Use the top rack position if you have an air fryer oven. Set the cooked onions aside.
• Crumble the beef on a heated air fryer tray and cook at 375°F (190°C) for 4 minutes. (Use the top rack position again.) Next, crumble the beef a bit smaller and air fry one additional minute. Set the beef aside.
• When the large pot of water begins boiling, submerge the peppers in the water for three minutes. You may only be able to fit three peppers at a time in the pot, in which case you'll have to do this step in two batches. Remove the peppers from the water with tongs, and set them upright, with no water inside of them.
• In a large bowl, mix together the cooked rice, onions, chili powder, beef, pate, salsa, and half of the cheese.
• Stuff the beef and rice mixture tightly into the peppers with the back of a spoon. I was able to make all of the filling fit!
• To air fry: Air fry the peppers for 10 minutes at 350°F (177°C). (Use a rack in the middle of the air fryer oven.) Then top the peppers with the rest of the cheese, and air fry and additional 3-5 minutes.
• To oven bake: Cook the onions, garlic, and beef in a skillet on the stovetop. Parboil and stuff the peppers as described above. Bake the peppers in a baking dish in an oven preheated to 350°F (177°C) for 25 minutes. Remove from oven, top each with the remaining cheese, and bake an additional 5 minutes.
• Garnish with chopped cilantro and let cool a few minutes before enjoying.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

STUFFED CHICKEN BREAST WRAPPED IN BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
• Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MY SECRET STUFFED CHICKEN RECIPE

Steps:

• Mix cheese, tomato, garlic, and basil together.
• Place chicken in baking dish and spread mixture evenly over all four breasts.
• Sprinkle with fresh grated parmesan cheese.
• bake at 425 till chicken is lightly browned and cooked through, aprox. 15-25 minutes.( The cook time totally depends on how large the chicken breasts are . for larger ones you will have to increase by probably 15 min).
• You might want to adjust the amount of garlic, we like a lot.