Inside Out Stuffed Chicken With Mushroom Dressing Recipes

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ROAST CHICKEN WITH MIXED MUSHROOM STUFFING



Roast chicken with mixed mushroom stuffing image

Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour

Provided by Jamie Oliver

Categories     Mains     Chicken     Christmas     Dinner Party     Sunday lunch     Mushroom

Time 1h55m

Yield 4

Number Of Ingredients 12

olive oil
1 onion, peeled and finely chopped
4 cloves garlic, peeled and finely sliced
500 g mixed, interesting mushrooms (such as shiitake, oyster, chestnut etc), cleaned - large ones chopped up, small ones ripped up
1 bunch fresh thyme
1 lemon
sea salt
freshly ground black pepper
1 large handful pine nuts
2 large handfuls fresh white breadcrumbs
1 free-range egg, beaten
1 whole higher-welfare chicken, approximately 1.5kg

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.

Nutrition Facts : Calories 707 calories, Fat 49.4 g fat, SaturatedFat 14.1 g saturated fat, Protein 55.8 g protein, Carbohydrate 7.9 g carbohydrate, Sugar 2.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre

INSIDE-OUT "STUFFED" CHICKEN WITH MUSHROOM DRESSING



Inside-Out

Baking stuffing inside the bird means risking dry meat. By resting your chicken atop this mushroom-sage dressing, the bread absorbs juices while toasting, and the chicken roasts perfectly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h35m

Number Of Ingredients 11

6 tablespoons unsalted butter, plus 1 tablespoon, softened
1 large onion, thinly sliced
3 celery stalks, thinly sliced crosswise
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 pound cremini or white button mushrooms, sliced
6 cups day-old rustic-bread cubes (1 inch)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh sage
1 whole chicken (about 4 1/2 pounds)

Steps:

  • Preheat oven to 450 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over high heat. Cook onion, celery, and garlic until translucent, 3 to 5 minutes. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 tablespoons butter. Add to onion mixture.
  • Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
  • Place chicken, breast side up, on stuffing, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Rub skin with softened butter, and season with salt.
  • Roast for 30 minutes. Rotate skillet, and roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving.

INSIDE-OUT CHICKEN AND STUFFING



Inside-Out Chicken and Stuffing image

This is your new go-to chicken dinner. Some of the bread pieces soak up the juices, while others get crunchy -- it's the best of both worlds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 9

1 apple, diced large
2 stalks celery, diced medium
2 tablespoons olive oil, divided
1 teaspoon caraway seed
9 ounces crusty white bread, cut into 1-inch pieces (6 cups)
1 cup chicken broth
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Salt and pepper
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. On a rimmed baking sheet, toss together apple, celery, 1 tablespoon oil, and caraway seed. Add bread, arrange in an even layer, and bake 10 minutes.
  • Pour broth on top and stir until absorbed. Rub chicken with remaining tablespoon oil and add to sheet. Season stuffing and chicken with salt and pepper. Bake until stuffing is golden brown and chicken is cooked through, 25 to 30 minutes. Sprinkle with parsley to serve.

Nutrition Facts : Calories 594 g, Fat 29 g, Fiber 3 g, Protein 46 g, SaturatedFat 7 g

CHICKEN-STUFFED MUSHROOMS



Chicken-Stuffed Mushrooms image

Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 6

Number Of Ingredients 11

1 pound medium button or mini-bella mushrooms
2 tablespoons unsalted butter
1 large onion, finely chopped
1 large clove garlic, minced
1 cooked boneless chicken breast half, finely diced*
1 ½ tablespoons Diamond Crystal® Kosher Salt
¾ teaspoon coarsely ground pepper
1 tablespoon all-purpose flour
1 cup whipping cream
5 tablespoons chopped fresh parsley, divided
1 tablespoon finely shredded mozzarella or Parmesan cheese

Steps:

  • Heat oven to 350 degrees F.
  • Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
  • Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
  • Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g

STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING



Stuffed Chicken Breasts with Cornbread Dressing image

This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!

Provided by carina

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons butter
1 small onion, chopped
½ green bell pepper, seeded and chopped
2 chicken livers, trimmed and chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
4 cups cornbread crumbs
1 (10.75 ounce) can condensed cream of chicken soup
½ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
  • Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
  • Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 26.4 g, Cholesterol 138.4 mg, Fat 14.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.7 g, Sodium 946.5 mg, Sugar 4.1 g

MUSHROOM STUFFED CHICKEN



Mushroom Stuffed Chicken image

Mushroom Stuffed Chicken is seasoned chicken breasts filled with a creamy mushroom and bacon mixture.

Provided by Amanda Rettke--iambaker.net

Categories     dinner

Time 33m

Number Of Ingredients 15

4 boneless skinless chicken breasts
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium lime, (juiced (about 2 tablespoons))
⅛ teaspoon kosher salt
⅛ teaspoon pepper
6 ounces Baby Bella whole mushrooms
1 teaspoon extra virgin olive oil
1 teaspoon minced garlic
4 ounces cream cheese, (softened)
⅛ cup freshly grated parmesan cheese
⅛ teaspoon ground black pepper
⅛ teaspoon onion powder
⅛ teaspoon ground cayenne pepper
3 strips thick-cut bacon, (cooked and crumbled)

Steps:

  • Wash, dry, and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.) Set aside.
  • Clean mushrooms with a damp paper towel. Finely chop each mushroom, discarding the tough ends of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.
  • Once cooled, stir cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper together.
  • Open butterflied chicken breasts and scoop 2 tablespoons of the cream cheese mixture into the fold, spread evenly keeping away from the edges of the chicken. (Optional: Secure the fold with a toothpick.)
  • Season chicken with salt and pepper.
  • Add 1 tablespoon olive oil, 1 tablespoon butter, and 2 tablespoons lime juice to a skillet, cook over medium heat. Once the oil mixture starts to sizzle, add the chicken to the pan.
  • Cook each side for 8-10 minutes and then flip. Use the pan juices to baste the chicken during the cooking process. (Note: Cooking time will vary based on the size of the chicken breast. Using a meat thermometer is always recommended. The chicken should be 165 °F when fully cooked.)
  • Serve warm.

Nutrition Facts : Calories 285 kcal, ServingSize 1 serving

FRAZZ1ES INSIDE OUT STUFFED MUSHROOMS



frazz1es inside out stuffed mushrooms image

i am a single mom of a wonderful about to be 10 year old son. sometimes i dont have time to cook sides i like to eat, so i made this side dish mostly because it is easy, my son wont eat mushrooms, and it is even better as a stuffing under the chicken skin in my chicken recipie posted. my friends who like mushrooms and my...

Provided by Joyce De Angelis

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 4

1 pt fresh mushrooms i like button
1 stick butter
1 c and a few shakes of italian seasoned bread crumbs
1 Tbsp garlic finely minced

Steps:

  • 1. clean and slice mushrooms including stems melt butter in frying pan mince garlic and put in pan along with mushrooms and butter fry until mushrooms are a mushy texture(thats how we like it) add 1 cup breadcrumbs to pan, if it needs the extra shakes of it, then add to absorb butter, if not dont add.
  • 2. fry until breadcrumbs are mixed well. inside out stuffed mushroom.... ~~~~Enjoy~~~
  • 3. if you want to sneak those mushrooms in to your children, finely mince the mushrooms and fry in the butter and garlic and then add breadcrumbs. tell them it is stuffing and they will love it.
  • 4. use my chicken recipe and stuff the finely minced mushroom stuffing mixture under the skin and bake an extra 10 minutes from what the original recipie calls for. enjoy that as well

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