Prunes Stuffed With Chicken Liver Pate And Wrapped With Bacon Recipes

CHICKEN WITH PRUNES AND OLIVES

Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

BACON-WRAPPED PRUNES

Bacon-Wrapped Prunes image

Also known as Devils on Horseback, these sinful bacon-wrapped bites are perfect for a Halloween party hors d'oeuvre. With just two ingredients and about five minutes of prep work, they couldn't be easier to prepare either. They're best served warm, so pop them in the oven right before your guests arrive.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 2

Ingredients

8 slices bacon, cut into thirds
24 prunes, pitted

Steps:

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Wrap bacon pieces around prunes and secure with toothpicks. Bake on sheet until bacon is browned, about 15 minutes, flipping halfway through. Serve warm.

ALMOND-STUFFED BACON-WRAPPED PRUNES

Almond-Stuffed Bacon-Wrapped Prunes image

Provided by Food Network

Categories appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 3

Ingredients

24 pitted prunes
24 almonds, toasted
12 thin slices bacon

Steps:

Heat the oven to 450 degrees F/230 degrees C.
Stuff the prunes with the almonds. Cut the bacon in half and wrap a piece around each prune. Set on a baking sheet and broil until the bacon is crisp, about 10 minutes, turning once. Serve hot with cocktail picks for spearing.

STUFFED CHICKEN BREAST WRAPPED IN BACON

Stuffed Chicken Breast Wrapped in Bacon image

Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.

Provided by Ayms123

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

Ingredients

2 chicken breast fillets
1 (4 ounce) ball water-packed fresh mozzarella cheese, drained and sliced
2 cloves garlic, cut in half, divided
4 slices bacon
1 red onion, cut into wedges
1 tablespoon olive oil, or as needed
1 teaspoon chopped fresh rosemary

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).

Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g

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