PISTACHIO AND HERB STUFFED CHICKEN BREASTS
For a change of pace chhicken breasts, moist and full of flavor. Company worthy. Found on the internet and became one of my favs. Serve over mushroom cream sauce and asparagus w/ blue cheese and bacon crumbles and it's an entree to remember. Make it super special and serve it over a tomato cream sauce.
Provided by HelenG
Categories Chicken
Time 45m
Yield 8 breasts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine lemon rind and juice, basil, mint, nuts, garlic, 1/2 cup cheese and oil in a blender or food processor. Pulse until a paste is formed, stir frequently.
- Preheat oven to 350 degrees. Line a baking sheet with foil and place chicken on sheet. Carefully lift the skin of a chicken breast and insert a lemon slice. Add 1 generous tablespoon herb paste on top of lemon slice.
- Gently push on top of skin to distribute paste over breast. Sprinkle stuffed breasts with parmesan cheese. Bake chicken for 30 minutes, or until juices run clear. It may take longer to cook depending on the size of the breasts.
Nutrition Facts : Calories 369.4, Fat 29.4, SaturatedFat 5.8, Cholesterol 52.5, Sodium 214.9, Carbohydrate 6.9, Fiber 2.8, Sugar 1.3, Protein 21.6
PATE WITH PISTACHIOS
Provided by Pierre Franey
Categories appetizer
Time 1h15m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Cut pork and veal into cubes and set aside.
- Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
- Carefully trim chicken livers. Cut off and discard any connecting membranes.
- Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
- Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
- Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
- Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
- Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
- This pate is excellent hot or cold. Cut it crosswise into slices and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
PATE AND PISTACHIO-STUFFED ROAST CHICKEN
Duck liver pate, mushrooms, and chopped pistachios create a delicious filling for this stuffed, roasted chicken.
Provided by Laura Binish
Categories Stuffed Main Dishes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Mix the salt, white pepper, and paprika together in a small bowl; set aside.
- Rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle half of the paprika mixture inside the chicken. Rub the remaining mixture into the skin of the chicken, then set aside.
- Chop the mushrooms, and place into a bowl along with the duck liver pate, chopped pistachios, thyme leaves, egg, and bread crumbs. Mix with your hands until evenly blended. Spoon the stuffing into the cavity of the chicken, then tie the legs and wings with kitchen twine. Brush the chicken with half of the melted butter, and place into the roasting pan, breast-side down.
- Roast the chicken in the preheated oven for 20 minutes, then turn the chicken breast-side up, brush with the remaining butter, and continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 7.1 g, Cholesterol 215.3 mg, Fat 40.6 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 13.7 g, Sodium 842.2 mg, Sugar 1.2 g
PATE AND PISTACHIO-STUFFED ROAST CHICKEN
Duck liver pate, mushrooms, and chopped pistachios create a delicious filling for this stuffed, roasted chicken.
Provided by Laura Binish
Categories Stuffed Main Dishes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Mix the salt, white pepper, and paprika together in a small bowl; set aside.
- Rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle half of the paprika mixture inside the chicken. Rub the remaining mixture into the skin of the chicken, then set aside.
- Chop the mushrooms, and place into a bowl along with the duck liver pate, chopped pistachios, thyme leaves, egg, and bread crumbs. Mix with your hands until evenly blended. Spoon the stuffing into the cavity of the chicken, then tie the legs and wings with kitchen twine. Brush the chicken with half of the melted butter, and place into the roasting pan, breast-side down.
- Roast the chicken in the preheated oven for 20 minutes, then turn the chicken breast-side up, brush with the remaining butter, and continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 7.1 g, Cholesterol 215.3 mg, Fat 40.6 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 13.7 g, Sodium 842.2 mg, Sugar 1.2 g
More about "pate and pistachio stuffed roast chicken recipes"
RECIPES/PATE-AND-PISTACHIO-STUFFED-ROAST-CHIC.JSON AT MASTER ...
From github.com
MEAT AND POULTRY -- PATE AND PISTACHIO-STUFFED ROAST CHICKEN
From chinesemenu.com
PISTACHIO CRUSTED CHICKEN WITH ARUGULA SALAD
From insidetherustickitchen.com
PISTACHIO-STUFFED CHICKEN BREASTS RECIPE {GLUTEN-FREE, DAIRY-FREE}
From jessicalevinson.com
LUXURY CHICKEN, PORK, AND PISTACHIO PâTé
From blog.goodpairdays.com
BEST COOKING BREADS RECIPES: PATE AND PISTACHIO-STUFFED ROAST …
From worldbestbreadsrecipes.blogspot.com
POPULAR RECIPES: PATE AND PISTACHIO-STUFFED ROAST CHICKEN
From recipes4bestrecipes.blogspot.com
BEST COOKING BREADS RECIPES: PATE AND PISTACHIO-STUFFED ROAST …
From worldbestbreadsrecipes.blogspot.com
PATE AND PISTACHIO-STUFFED ROAST CHICKEN - MEDITERRANEAN RECIPES
From fooddiez.com
RECIPE ROASTED CHICKEN WITH CRANBERRY & PISTACHIO STUFFING
From mouthsofmums.com.au
PATE AND PISTACHIO STUFFED ROAST CHICKEN | ANA MCCLAIN
From mcclainana.wordpress.com
DUCK LIVER PATE, MUSHROOMS, AND CHOPPED PISTACHIOS CREATE A …
From loganchangson.wordpress.com
1000 CHICKEN RECIPES: PATE AND PISTACHIO-STUFFED ROAST CHICKEN
From 1000chickenrecipes.blogspot.com
PISTACHIO-STUFFED CHICKEN BREASTS - READER'S DIGEST ASIA
From rdasia.com
PATE AND PISTACHIO-STUFFED ROAST CHICKEN POPULAR RECIPES
From recipesenak.blogspot.com
PATE AND PISTACHIO-STUFFED ROAST CHICKEN - MASTERCOOK
From mastercook.com
PATE AND PISTACHIO-STUFFED ROAST CHICKEN - STUFFED MAIN DISH …
From worldrecipes.org
BONED CHICKEN WITH PISTACHIO STUFFING - FREE RECIPES
From recipesmy.com
PATE AND PISTACHIO-STUFFED ROAST CHICKEN TASTY RECIPES
From lykstoryofhislife.blogspot.com
COUNTRY PâTé WITH PISTACHIOS - THE FRAYED APRON
From thefrayedapron.com
CHICKEN AND PISTACHIO PATE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PATE AND PISTACHIO-STUFFED ROAST CHICKEN | RECIPES, SAVOURY FOOD, …
From pinterest.com
RECIPES FOR MY ASHRAF: PATE AND PISTACHIO-STUFFED ROAST CHICKEN
From ashraf-s-food.blogspot.com
PATE AND PISTACHIO-STUFFED ROAST CHICKEN | RECIPE | RECIPES, …
From pinterest.co.uk
CRISPY ROASTED PISTACHIO CHICKEN - CANADIAN LIVING
From canadianliving.com
ROAST CHICKEN WITH APRICOT AND PISTACHIO STUFFING RECIPE
From foodnewsnews.com
CHICKEN LIVER PâTé WITH PISTACHIOS RECIPE - FOOD & WINE
From foodandwine.com
ROASTED RED PEPPER, PISTACHIO AND FETA STUFFED CHICKEN
From closetcooking.com
COUNTRY PATE WITH PISTACHIOS - COOKING MELANGERY
From melangery.com
CHICKEN LIVER PATé WITH PORT WINE AND PISTACHIOS RECIPES
From recipes.servegame.org
COGNAC AND PISTACHIO CHICKEN LIVER PâTé - THE CULINARY CHASE
From theculinarychase.com
MATZO STUFFED ROAST CHICKEN FOR PASSOVER RECIPES
From recipes.servegame.org
PISTACHIO AND PARSLEY STUFFED CHICKEN - EAT SIMPLE FOOD
From eatsimplefood.com
SARASOTAS SAVORY ROASTED CHICKEN APPLES ONIONS RECIPES
From recipes.servegame.org
PATE AND PISTACHIO STUFFED ROAST CHICKEN
From foodgram.netlify.app
ROAST BEEF STUFFED SHELLS - STUFFED MAIN DISH RECIPES
From worldrecipes.org
PATE AND PISTACHIO-STUFFED ROAST CHICKEN | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love