Roasted Whole Chicken Breasts With Green Stuffing Recipes

ROAST CHICKEN WITH GREEN HERB STUFFING

Steps:

• Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
• Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
• Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
• Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
• Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
• Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
• Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
• Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

CHICKEN BREAST ROASTS WITH SAVOURY STUFFING

Steps:

• Preheat oven to 350°F (175°C).
• Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs.
• Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness. Season chicken with salt and pepper and place, smooth side down, on a cutting board.
• Place 1 stuffing log down the middle of one chicken breast. Place a second chicken breast, smooth side up, on top of the stuffing. Tie breasts together securely with string so the stuffing is sandwiched in between. Repeat with the remaining two breasts. These are called chicken breast roasts and each roast serves two.
• Heat oil in a skillet over medium heat and brown the roasts on all sides. Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165°F (74°C).
• To serve, remove string and slice each roast in 6. Serve with roasted potatoes.

CHICKEN BREAST WITH STUFFING

Steps:

• Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

BONELESS CHICKEN BREASTS WITH STUFFING MIX

Steps:

• Mix cream of chicken soup with water.
• Pour into 13x9x2 baking dish.
• Lay chicken breasts on top.
• Add a slice of Swiss cheese on each chicken breast.
• Pour the dry stuffing mix over the top, covering it completely.
• Bake covered at 350F for 1-1/2 hours.

OVEN ROASTED STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
• Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
• Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
• Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
• Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
• Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

HOLIDAY FRUIT STUFFED ROASTED CHICKEN

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
• While the walnuts are roasting, 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 inside and outside with salt and pepper.
• Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
• To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
• Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
• Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. 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.

ROASTED WHOLE CHICKEN BREASTS WITH GREEN STUFFING

Steps:

• Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
• Peel and roughly chop 4 cloves of garlic
• Roughly chop spinach
• Tear basil into small pieces
• Place large skillet over high heat
• When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
• Grate fresh nutmeg into skillet
• Stir fry until greeens are wilted and soft
• Remove from heat and set aside to cool
• Clean chicken breasts and remove any obvious clumps of fat or protruding skin
• Preheat oven to 425°F
• With your fingers, gently loosen skin from flesh of the chicken breasts
• Again, gently, stuff greens mixture between the skin and the flesh of the breasts
• Massage the surface of the breasts to evenly distribute the stuffing
• Cut each lemon in half lengthwise (stem to end)
• Rub the outside of the chicken breasts with butter
• Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
• Split the whole head of garlic into cloves; do not peel
• Scatter the garlic gloves in the bottom of the roasting pan
• Scrub potatoes; do not peel
• If very small, leave whole; if larger, cut in half
• Scatter potatoes in the bottom of the roasting pan
• Place the three whole breasts, skin side down, on the oiled rack
• Place a lemon half in the cavity of each breast
• Roast 20 minutes
• Baste with a third of the white wine
• Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
• Baste with pan juices
• Roast another 20 minutes
• Turn oven down to 375°F
• Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
• Roast another 10-12 minutes
• Check for doneness
• Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
• Remove excess fat from pan (there should be very little)
• Remove potatoes and keep warm
• Remove garlic cloves and squeeze out roasted garlic into the roasting pan
• Place pan on stovetop over medium heat
• Add mushrooms and allow to saute without stirring for 1 - 2 minutes
• Turn mushrooms and saute another minute
• Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
• Scrape to deglaze and simmer until slightly reduced
• Taste for seasoning
• (Optional) Whisk in 1 - 2 Tablespoons of butter
• Note: This is lovely served on a bed of steamed fresh spinach

GREENS STUFFED ROASTED CHICKEN

Steps:

• For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.
• For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.
• Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving.

STUFFED CHICKEN BREAST AND ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.
• Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.
• Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.
• While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone, slice crosswise, and serve chicken with broccoli.