Georgian Stuffed Chicken Recipes

GEORGIAN STUFFED CHICKEN

Steps:

• Remove any fat from cavities of chickens, and place fat in a wide saucepan. Add 4 tablespoons of the butter and place over medium heat. When butter melts, add onions and garlic. Sauté until onion softens and begins to brown, about 5 minutes.
• Discard any remaining hard bits of chicken fat. Add rice and chopped cherries to pan. Stir well, and add 2 cups water and salt to taste. Bring to a boil, cover and reduce heat to as low as possible. Cook for 15 minutes. Meanwhile, heat oven to 425 degrees.
• Season rice mixture with salt and pepper to taste and stir in parsley. Spoon rice into cavities of both chickens. Use kitchen twine to tie legs together tightly so stuffing is secure.
• Place chickens in a roasting pan and rub with remaining 2 tablespoons butter. Place in oven and roast until skin is crisp and golden and juices run clear when pierced near the thigh with a knife, 1 1/2 to 2 hours. Allow chicken to rest before carving. Serve each portion of chicken with some stuffing.

KICKY STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place the chicken breast, smooth-side up, on a work surface. Holding it down with one palm, slice breast horizontally, stopping 3/4 of the way through. Open like a book. Spread some salsa on one half, then close. Coat with cooking spray and sprinkle with salt and pepper. Transfer to a baking dish and top with more salsa.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).