Festive Stuffed Chicken Recipes

STUFFED CHICKEN BREASTS BAKED WITH STUFFING

Steps:

• Preheat oven to 400.
• Prepare 2 servings of Stove Top Chicken according to package directions and set it aside.
• Trim fat and wash chicken.
• Pound chicken to 1/2 inch thickness between wax paper on top of a cutting board.

FESTIVE STUFFED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
• Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
• Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

ROAST CHICKEN WITH MIXED MUSHROOM STUFFING

Steps:

• You don't often see whole chicken that's been stuffed like this. I think that's a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
• Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
• Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
• Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh - if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

STUFFED CHICKEN THIGHS

Steps:

• Preheat the oven to 180C/350F/Gas 5.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.
• Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.
• Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.
• Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.
• Place each stuffed chicken thigh into a roasting tin and dot all over with butter.
• Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad.

FESTIVE CHICKEN

Steps:

• Wrap two bacon strips around each chicken breast; place skin side down in a shallow glass baking dish and set aside. , In a small bowl, combine the remaining ingredients. Pour 2/3 cup marinade over chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Bake at 325° for 50-60 minutes or until a thermometer reads 170°, basting occasionally with reserved marinade.