Roasted Chicken Breasts With Grape Stuffing Recipes

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SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS



Sauteed Chicken Breast with Roasted Grapes and Onions image

Here, I've paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta -- lunch for the adult set.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound mixed small red and green grapes (halved, if large)
1 small red onion, quartered lengthwise and cut crosswise into 1/4-inch pieces
4 sprigs fresh rosemary, plus extra, for garnish
2 teaspoons balsamic vinegar
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
1/2 cup dry white wine
1 tablespoon unsalted butter, cold

Steps:

  • Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
  • Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
  • Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)



Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners) image

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Provided by Derf2440

Categories     Chicken

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

Steps:

  • Preheat oven to 400°F.
  • Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
  • Add hot water and butter; stir to mix.
  • Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
  • Check inside the chicken for giblets, remove and set aside.
  • Rinse chicken inside and out with cold running water.
  • Dry thoroughly inside and out with paper towel.
  • Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
  • Place chicken in a roaster.
  • Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
  • If necessary secure the neck skin with a pick.
  • Take a length of kitchen string and tie the ends of the legs as close together as possible.
  • Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
  • Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
  • Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
  • If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
  • Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
  • Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
  • At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
  • If the juice is not yet clear, roast a little longer and check again.
  • Once the chicken is well browned, remove to platter, cover with foil and let rest.
  • In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
  • Remove to strainer, reserving liquid.
  • Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
  • Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
  • Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
  • (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
  • Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

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