About Me!
I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3
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Stuffed Chicken!
Monday, April 13, 2009 | Time: 6:43 AM
Chicken is such a versitle food. One of my favorite ways of eating chicken (besides fried, of course *EG*) is Stuffed! Here are a few recipes I've done recently, that turned out wonderful!
They're both kinda fancy. You can serve them with pasta or garlic bread, for a more full meal.
Olive Feta Stuffed Chicken
2-4 boneless skinless chicken breasts
1 cup Crushed rice cereal (or bread crumbs), season with salt and pepper
1 egg, beaten
Stuffing:
1/2 cup olives (I used large black canned ones)
1/4 cup onion, chopped
1-2 Roma tomatoes
A handful of mushrooms
1/4 cup Feta cheese
1 tsp dried basil (or 1-2 leaves fresh)
2 tbsp olive oil
Salt and Pepper
1. Place stuffing ingredients in a blender or food processor and pulse till its somewhat pasty. A bit like this: 2. Preheat oven to 350 degrees.
3. Heat a large skillet with about 1/4 c olive oil, medium heat.
4. Take each chicken breast and, with a sharp knife, carefully slit a deep pocket in the middle. Stuff with Olive mixture, secure open side with kebab skewers or toothpicks.
5. Dip each piece in egg, then roll in the crumb mixture.
6. Pan fry until nicely browned and crispy on each side, about 5-7 minutes each.**
7. Then place on a baking tray and bake until done 30-45 minutes (depending on size of chicken breasts).
Serve with pasta flavored with a little Parmesan and pepper.
** Time Saver Tip: At this point, you can pop these in the fridge or freezer to bake later.
Lemon Pepper Chicken Stuffed with Grapes
I love this recipe. Its great! Its really fast, as far as prep time. Oh and its delicious :)
You dont have to use a rack, the chicken will cook wonderfully in its own juices. Using a rack makes it a little neater, a little more crispy all over. Just depends on how you like your chicken.
1 Whole Chicken (inside bits removed)
4 Lemons, sliced
1/2 Onion, chopped chunky
2 cups purple, seedless grapes
A generous seasoning of Salt, Pepper, Rosemary, Thyme, Oregano and Basil
1 cup White Wine
A baking rack that fits snugly into your baking dish. Or a roasting rack. Optional.
1. Preheat oven to 350 degrees.
2. Stuff chicken with grapes, onion and lemon slices. Rub bird all over with olive oil.
3. Place chicken into pan (on optional rack) and liberally season it. Tuck remaining lemon slices, onion and grapes around chicken and into spots like between the legs and wings, etc. as shown.
4. Bake for about an hour, basting with juices and wine every 20 minutes or so. Bake until done though and juice runs clear when cut.
Serve with baked potato wedges for a casual meal or fancy veggies and bread for a nice dinner.
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Stuffed Chicken!
Monday, April 13, 2009 | Time: 6:43 AM
Chicken is such a versitle food. One of my favorite ways of eating chicken (besides fried, of course *EG*) is Stuffed! Here are a few recipes I've done recently, that turned out wonderful!
They're both kinda fancy. You can serve them with pasta or garlic bread, for a more full meal.
Olive Feta Stuffed Chicken
2-4 boneless skinless chicken breasts
1 cup Crushed rice cereal (or bread crumbs), season with salt and pepper
1 egg, beaten
Stuffing:
1/2 cup olives (I used large black canned ones)
1/4 cup onion, chopped
1-2 Roma tomatoes
A handful of mushrooms
1/4 cup Feta cheese
1 tsp dried basil (or 1-2 leaves fresh)
2 tbsp olive oil
Salt and Pepper
1. Place stuffing ingredients in a blender or food processor and pulse till its somewhat pasty. A bit like this:2. Preheat oven to 350 degrees.
3. Heat a large skillet with about 1/4 c olive oil, medium heat.
4. Take each chicken breast and, with a sharp knife, carefully slit a deep pocket in the middle. Stuff with Olive mixture, secure open side with kebab skewers or toothpicks.
5. Dip each piece in egg, then roll in the crumb mixture.
6. Pan fry until nicely browned and crispy on each side, about 5-7 minutes each.**
7. Then place on a baking tray and bake until done 30-45 minutes (depending on size of chicken breasts).
Serve with pasta flavored with a little Parmesan and pepper.
** Time Saver Tip: At this point, you can pop these in the fridge or freezer to bake later.
Lemon Pepper Chicken Stuffed with Grapes
I love this recipe. Its great! Its really fast, as far as prep time. Oh and its delicious :)
You dont have to use a rack, the chicken will cook wonderfully in its own juices. Using a rack makes it a little neater, a little more crispy all over. Just depends on how you like your chicken.
1 Whole Chicken (inside bits removed)
4 Lemons, sliced
1/2 Onion, chopped chunky
2 cups purple, seedless grapes
A generous seasoning of Salt, Pepper, Rosemary, Thyme, Oregano and Basil
1 cup White Wine
A baking rack that fits snugly into your baking dish. Or a roasting rack. Optional.
1. Preheat oven to 350 degrees.
2. Stuff chicken with grapes, onion and lemon slices. Rub bird all over with olive oil.
3. Place chicken into pan (on optional rack) and liberally season it. Tuck remaining lemon slices, onion and grapes around chicken and into spots like between the legs and wings, etc. as shown.
4. Bake for about an hour, basting with juices and wine every 20 minutes or so. Bake until done though and juice runs clear when cut.
Serve with baked potato wedges for a casual meal or fancy veggies and bread for a nice dinner.
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2. Preheat oven to 350 degrees.
