Stuffed Chicken My Way Recipes

ROAST STUFFED CHICKEN

Roast Stuffed Chicken image

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5

Ingredients

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

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.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

MY SECRET STUFFED CHICKEN RECIPE

My Secret Stuffed Chicken Recipe image

I made up this recipe several years ago, and I've never given it out. I can't believe I'm publishing this. But it's sooo simple and awesome. Everyone needs this for unexpected company.

Provided by startnover

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breasts
1 1/2 cups crumbled feta cheese
2 diced roma tomatoes
1 -2 garlic clove, minced (must be fresh)
6 -7 basil leaves, chopped
salt and pepper

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.

Nutrition Facts : Calories 286, Fat 13.5, SaturatedFat 8.8, Cholesterol 118.5, Sodium 706.3, Carbohydrate 3.9, Fiber 0.5, Sugar 3.1, Protein 35.7

STUFFED CHICKEN - MY WAY

Stuffed Chicken - My Way image

There are many way of stuffing chicken, this one is my invention after being bored with stuffing my mother used to make.

Provided by nitko

Categories Whole Chicken

Time 2h30m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 15

Ingredients

1500 g chicken
15 g lard or 15 g oil
100 g onions
150 g chicken livers
200 g white mushrooms (cultivated)
10 g dried wild mushrooms (best vrganj )
50 g bacon (Italian pancetta )
40 g butter
1 egg yolk
3 g nutmeg
7 g salt
5 g pepper
2 tablespoons breadcrumbs
180 g sour cream
50 g fresh parsley leaves

Steps:

Pick up nice chicken making sure the skin is not damaged. Carefully separate skin from meat but not remove (you are going to put stuffing inside). Season it with salt.
To make stuffing first sauté finely sliced onion on butter. When soft and transparent add mushrooms.
Dried wild mushrooms soak 10 minutes in water. Slice pancetta into small cubes. Slice chicken liver into small pieces.
When mushrooms loose water, add pancetta and at the end chicken livers. Sauté it until livers becomes gray. Put it on cool place to cool it a bit.
Add yolk (or two if you have a lot of stuffing) grounded nutmeg, salt, pepper, bread crumbs, minced parsley leaves, sour cream. Mix well to make a stuffing (it must not be too creamy).
Put stuffing inside the chicken and surplus between skin and meat (the best is between legs and breasts). Firmly close or sew up all holes with thicker thread. Tie legs together.
Preheat the oven up to 220°C Pour melted lard (oil) over the chicken and put it in the oven. Bake it on 220°C about 20 minutes than reduce heat to 180 - 200°C and bake it 60 to 80 minutes (depending how large the chicken is - 1kg = 60 min). About 20 minutes before end bake it on 220°C.

Nutrition Facts : Calories 948.4, Fat 69.4, SaturatedFat 25.2, Cholesterol 408.2, Sodium 973.3, Carbohydrate 12.2, Fiber 1.9, Sugar 2.6, Protein 66.5

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