Skillet Chicken And Apple Stuffing Recipes
CHICKEN AND APPLE STUFFING CASSEROLE
Is it a sweet and savory bread pudding? Or, is it a casserole? Perhaps it is a chicken and stuffing skillet--you decide. At any rate, this dish only needs a 12-inch nonstick, oven-proof skillet, a spoon, a knife, a cutting board, a whisk, and some measuring cups. It comes together fairly quickly, too!
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk together half-and-half, egg, and sage in a bowl.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
- Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
- Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 718.2 calories, Carbohydrate 89 g, Cholesterol 111.1 mg, Fat 28.8 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 12.4 g, Sodium 2132.1 mg, Sugar 15 g
CHICKEN WITH APPLES AND STUFFING
Originally a recipe from Taste of Home's "Five Ingredient Cookbook," but I have done much tweaking to get it just right. This one is so yummy and filling, and the flavors blend surprisingly nicely. If you can find apple pie filling with cinnamon already added, you can just use that. Usually I can't find it at my store. Also I frequently cannot find 6 oz. packages of stuffing mix, so I just make about 2 cups of stuffing, or a whole box, and put the extra on the side. This recipe was originally for pork, so you can also substitute 6 boneless pork loin chops for the chicken. We are more chicken fans at my house! You can also leave the chicken breasts whole if you prefer. I just find it blends nicely with them chopped.
Provided by PianoCook
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly.
- In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides.
- Meanwhile, prepare stuffing according to package directions.
- Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish.
- Add chicken over the top of the pie filling, and then add the stuffing on top.
- Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.
Nutrition Facts : Calories 329.9, Fat 4.3, SaturatedFat 0.8, Cholesterol 45.9, Sodium 837.1, Carbohydrate 51.4, Fiber 2.3, Sugar 19, Protein 21.4
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