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Stuffed Chicken, Cyprus Style
Wash and dry the chicken, reserving the liver, and set aside.
In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon.
Chop the liver and set aside with the nuts.
Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar.
Cover and cook for 12 minutes, or until the rice is almost tender.
Stir in the almonds, liver, and currants and remove the pan from the heat.
Spoon the stuffing into the large cavity of the chicken and close tightly with skewers.
Truss the chicken and brush the surface lightly with melted butter or oil.
Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven 350 f, turning with 2 wodden spoons every 20 minutes and basting frequently with drippings.
Remove the stuffing from the cavity and transfer to the center of a warm platter.
Carve the chicken and arrange around the stuffing.
Serve warm.
Note: for a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice.
York.
Typed for you by karen mintzias.
Stuffed Chicken With Nutty Cinnamon Rice
Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds, chilli and cinnamon stir fry until aromatic.
Add the ground pork, stir fry until the pork has changed colour.
Stir in the peanuts and rice, stir until combined.
Add the coconut cream, bring to the boil, cover, reduce heat to low, cook for 10 minutes, remove the lid and stir in the mint; cool.
Spoon this stuffing mixture into the cavities of the chickens, forcing any remaining stuffing under the skin around the necks.
Sew the cavity openings or secure with toothpicks.
Secure the legs with kitchen string and tuck the wings behind the backs.
Combine the extra coconut cream, water, fish sauce and curry powder in saucepan large enough to just fit both chickens, bring to the boil, add chickens, simmer covered for about 45 minutes or until the chickens are cooked through.
Turn the chickens once during cooking.
Remove the chickens from the pan, keep warm.
Return the pan to the heat, simmer the pan juices uncovered over medium heat for about 15 minutes or until thickened slightly and reduced to about 1 1/2 cups liquid- the mixture will form a light sauce.
Using sharp kitchen scissors and a sharp knife, cut down the centers of the chickens.
Serve with the sauce, sprinkle with the sliced chillies and extra chopped peanuts if preferred.
Notes: this is a laotian recipie, which is quite filling.
Serve with a soup and a salad to complete the meal.
Stuffed Chicken Wings
Bone the chicken wings by cutting around the bone with a sharp knife.
Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.
Mix all the stuffing ingredients together.
The mixture should be firm.
Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
Preheat the oven to 400f.
Steam the stuffed wings for 10-15 minutes.
If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage.
After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.
Stuffed Chicken Soup
Wash chicken.
Make a stuffing by: sauteing onion with celery in butter.
Set aside to cool.
Place bread cubes in bowl, add beaten eggs, parsley, salt and pepper and sauteed mixture.
Mix well.
Put stuffing inside of cavity and close the opening by sewing or with poultry pins.
For soup: bring water to a boil and slowly lower chicken into it.
Add the giblets.
Let water come to a slow boil and then lower heat and simmer about an hour and a half skimming off the foam as it forms.
Add salt and pepper, and all of the prepared vegetables except potatoes, cook about another hour.
, add potatoes and continue simmering until potatoes are done.
Carefully remove chicken, place in a roaster with a small amount of broth and roast about 30 minutes in a 375 oven, or til browned.
Baste occasionally, while chicken is browning, strain the soup into a bowl and serve with cooked fine noodles as the first coarse.
Carve the chicken, and serve with dressing and the vegetables as the second course.
Stuffed Chicken Rolls In Pastry
Thaw the frozen spinach and squeeze until very dry.
Crumble the feta cheese and mix into the spinach along with the salt, thyme and garlic and then set the mixture aside.
Pound each chicken breast until fairly flat between two sheets of plastic wrap.
To assemble, put a generous amount of the spinach mixture into the center of each chicken breast and roll the chicken breast around the mixture and set them aside with the seams down.
Lightly flour the surface of a counter top.
On the floured surface roll out the puff pastry into squares big enough to completely enclose the chicken.
Placed a stuffed chicken barest seam side down on the puff pastry and fold the pastry around the chicken.
Be sure to seal the pastry carefully and use water as necessary to make it stick to itself place them on a cookie sheet that has been lined with parchment paper.
Using a fork beat the egg and water together thoroughly.
Brush the pastry with the egg mixture.
Preheat the oven to 400 degrees and bake for 50 to 60 minutes.
Sauce: put all of the ingredients into a food processor and process until the tomatoes are well crushed.
Pour the mixture into a sauce pan and heat over medium heat until bubbly and then continue to cook for another 2 minutes.
Remove from heat and stir in the wine.
Drizzle some of the sauce over the puffed chicken breast for appearance and then serve the rest at the table.
Note: the chicken breast can be stuffed and wrapped in puff pastry and then frozen.
To serve, allow them to thaw over night in the refrigerator, then brush with the egg mixture and bake.
I have also taken them from the freezer early morning and placed them in an oven set to time bake @ the appropriate temperature for one hour before my desired eating time.
Stuffed Chicken Rolls
Flatten chicken to 1/8-inch thickness.
Place ham and cheese on each breast.
Roll up and tuck in ends; secure with a toothpick.
Combine the flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
Cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium-high heat.
Transfer to a 5-qt.
Slow cooker.
Combine soup and broth; pour over chicken.
Cover and cook on low for 4-5 hours.
Remove toothpicks.
Garnish with parsley if desired.
Stuffed Chicken Chops
In a bowl stir together the butter, garlic paste, parsley, chives, lemon juice, zest, salt and pepper to taste and on a sheet of waxed paper spread into a 3-inch square.
Wrap butter and chill until hard, about 1 hour.
Cut into 4 even pieces and reserve, chilled.
Cut each breast into 2 halves.
Remove the tip and first joint of each wing.
With the back of a paring knife push the remaining skin down to the breast so that the wing bone is exposed.
Detach the fillet strip, or “tender,” from each half.
Using a meat pounder gently flatten each breast and “tender” between sheets of plastic wrap to an even thickness of about 1/2-inch.
Arrange breasts with the bone and smooth-side down on a work surface.
Sprinkle breast pieces with salt and pepper and put a chilled piece of butter in the center of each breast.
Place a flattened tender over the butter.
Enclose the butter with the chicken by folding bottom edge up over butter, tightly roll side edges jelly-roll style and secure with toothpicks.
Arrange chicken, seam side down, in a shallow baking dish.
Cover and chill for at least 4 hours.
Dip breasts in flour, then in egg, then in bread crumbs to coat evenly.
Chill coated breasts for 1 hour.
Preheat oven to 350 degrees.
In a large heavy skillet heat 1/2-inch of vegetable oil to 360 degrees fahrenheit or until a bread cube turns golden brown in about 30 to 60 seconds.
Carefully lower two coated breasts into hot oil and fry until golden brown, about 3 to 4 minutes.
Transfer browned chicken to paper towels to drain.
Allow oil to reheat to proper temperature.
Fry remaining two breasts.
Place fried chicken in a shallow baking dish and bake, uncovered, for 15 minutes.
Serve immediately.
Notes: cooking live.
Stuffed Chicken Breasts-Modified
Season chicken breasts with pepper and salt.
Combine rice, tomato, cheese, italian seasoning, choppped onion, and cayenne pepper.
Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water.
Wipe off outsides of chicken breasts with paper towel.
Coat a large skillet with cooking spray and place over medium-high heat until hot.
Cooked stuffed chicken breasts 1 minutes On each side or until just golden brown.
Transfer chicken to shallow baking pan.
Since i had extra rice mixture, i lined the bottom of the casserole with leftover rice and placed the chicken breasts on top.
Bake at 350 fahrenheit for 15 minutes Note: i did not have wehani rice so i used 3/4 cup jasmine rice cooked in water.
After the rice was cooked i added 1 tbsp salt free chicken base to the rice mixture.
Carole walberg.
Notes: a great dish for entertaining.
Each chicken bundle comes with a surprise inside.
It looks like you worked all day.
Green peppers and mushrooms can be added to the rice mixture as well.
Eat-lf.
V097.
N199 by “bob & carole walberg”
Ca> on.
Stuffed Chicken Breasts With Supreme Sauce
With sharp knife cut a pocket into the chicken breast between the bone and the flesh.
Place 1/2 cup of stuffing into the cut pocket.
Season chicken with salt and pepper or favorite seasoning blend.
Place chicken on a baking sheet and bake at 400 degrees for 1 hour.
Remove chicken from oven and top each piece of chicken with 1/2 cup of shredded mozzarella cheese and return to the oven for an additional 5 to 10 minutes to brown cheese.
Place chicken onto serving plate and top each breast with 2 ounces of the supreme sauce.
Stuffed Chicken Breasts With Pasta
Stuffed chicken breasts, oozing with cheese, are placed atop swirls of pasta.
Note: if desired, use 1/2 pounds dried pasta instead of fresh.
If not using brandy, increase chicken broth to 1 1/3 cup.
Use boneless, skinless c1;0chicken breasts.
In small bowl, fold together swiss and ricotta cheeses, thyme and cracked black pepper.
Place a chicken breast on flat surface.
Cut a 2-1/2 inch horizontal slit into side of chicken breast to form a pocket.
Repeat procedure with remaining breasts.
Stuff each pocket with 2 tbsp cheese mixture.
Season with salt and pepper to taste.
Bring water to boil for pasta.
In medium skillet over medium-high heat, melt butter.
If using dried pasta, add to boiling water now and cook until tender.
Add chicken to skillet and cook 6 minutes.
If using fresh pasta, add to boiling water now.
Turn; reduce heat to medium and cook 4-5 minutes until chicken is cooked through.
Drain fettuccine well and place on large serving platter.
Place chicken on top.
Remove skillet from heat, add brandy, chicken broth, tomato paste and chives.
Place skillet over high heat; boil 2 minutes.
Spoon sauce over fettuccine.
Stuffed Chicken Breasts With Mushroom Sauce
My family really enjoys this recipe, which i got off the back of a box of stove top stuffing.
Heat oven to 400 degrees.
Stir hot water, 4 tablespoons margarine and contents of vegetable/seasoning packet in bowl until margarine is melted.
Add stuffing crumbs and egg; stir until moistened.
Spoon stuffing onto each breast; wrap chicken around stuffing.
Place seam side down, in greased shallow baking dish.
Brush with melted margarine.
Place any remaining stuffing in center of dish.
Bake 30 to 35 minutes or until chicken is thoroughly cooked.
Heat soup, water, and dill in saucepan.
Serve over chicken.
I reduce the water to 1 1/3 cups, as i find that the stuffing is too moist otherwise.
Also, i omit the dill weed, as i do not have it on hand.
Stuffed Chicken Breasts W Garlic - Mushroom Soup
Pre-heat oven to 350 degrees.
Flatten chicken breasts.
Mix dry stuffing with chicken broth, let it soak about 5 minutes.
Mix soup and water, whisk till smooth.
Put 1/4 cup dressing on each chicken breast and roll up.
Place in baking dish, pour soup over the the chicken and bake about 40 minutes.
Stuffed Chicken Breasts In Wine Sauce
Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder.
Add 1/4 cup melted margarine.
Set aside.
Mix chicken stock and flour; gradually add the wine and half and half, stirring until smooth.
Blend 1 tablespoon of the wine mixture with the wheat germ mixture.
Reserve the remaining sauce.
Separate the whole chicken breasts so you will have 4 pieces.
Cover chicken with waxed paper and pound flat.
Repeat with remaining 3 chicken pieces.
Place 1/4 of the mixture on each chicken piece; roll up carefully and fasten with toothpicks.
Melt 1 tablespoon margarine in skillet and brown the roll-ups on each side.
Transfer to a baking dish with cover.
Pour the remaining sauce over chicken, cover and bake in preheated 400-degree oven for 40-45 minutes.
Remove toothpicks and serve immediately.
Stuffed Chicken Breasts 2
Cut chicken breasts in two, flatten slightly.
Sprinkle with salt, pepper and nutmeg.
Finely chop enough olives to make 1/4 cup.
Mix with 1 tbsp.
Melted butter and marjoram.
Spread mixture on center of chicken breast, fold them over pocketbook style.
Skewer with toothpicks.
Mix egg and water.
Dip chicken in egg mixture, then in bread crumbs.
Heat 1/4 cup butter in heavy skillet.
Add chicken and cook gently, turning as needed until golden brown and cooked through, about 40 to 50 minutes.
Place on top of pilaff on serving dish.
Garnish with remaining whole ripe olives.
Possum kingdom lake cookbook.
Stuffed Chicken Breasts (With Mushrooms)
Large, double-lobe chicken breasts boneless and skinless 1 pounds Of any good smoked sausage, diced 1/4 inch 1 pounds Fresh mushrooms, washed and diced 1/4 inch 1/2 cup shredded cheddar cheese 1 can cream of mushroom soup 1 soup can full of milk.
Procedure:
Pound the chicken breasts out with a meat tenderizer or the palm of your hand until they are approximately 3/8 inch in thickness.
Lay them out in front of you on a clean work surface.
Combine the sausage, mushrooms and cheese in a bowl and mix well.
Portion the sausage mixture evenly over the four breasts in the center.
Gently roll the breasts to seal the stuffing inside of them.
Place them on a lightly oiled cookie sheet and bake in the oven at 350 degrees for 25 to 35 minutes, or until heated through.
Combine the soup and milk in a sauce pan and heat on the stove over medium heat until it comes to a simmer.
Reduce heat and hold the soup warm until the chicken is done.
Ladle the soup over the breasts and sprinkle with additional cheese if desired.
Serve immediately.
Stuffed Chicken Breast In Crock Pot
Prepare dressing.
If using package mix, 1/2 of package should be enough.
Cut up onion to dressing.
Roll dressing up in breast and close with toothpick.
Brown in butter or margarine in hot pan.
When brown, cover with paprika and place in crock pot.
Cover breasts with 2 cans cream of celery soup.
Turn on high for 5 or more hours.
Stuffed Chicken
Pre-heat oven to 450 degrees fahrenheit clean the chicken, remove any large gobs of fat and rinse away any residual goo from its inside.
Cook the rice in 1 cup of water, along with the saffron.
Salt to taste.
Saute the giblets in about 2 t of butter.
While these are cooking, clean and cut up the celery, mushrooms and scallions into small pieces.
When the giblets are done, chop them well.
Mix the rice, vegetables and mushrooms together in a bowl, and cram as much as will fit into the chicken.
Tie the ends of the drumsticks and the tail together.
Rub about 1 t of butter over the skin of the chicken.
Place remaining stuffing into a glass or ceramic casserole, cover, and set aside.
Place in the chicken in the oven, uncovered.
After 10 minutes, lower heat to 350 degrees fahrenheit the chicken should cook approximately 20 minutes per pound.
Test the chicken by pricking it in the thickest part of the thigh; when it is done, only clear juices will come out.
If the chicken is still underdone, blood will come out.
Half an hour before the chicken is done, put the additional stuffing in the oven.
If there are leftovers, be sure to remove any extra stuffing from the inside of the chicken, as it will sour if stored inside the bird.
Notes:
: difficulty: moderate cooking time is critical: time: 30 minutes preparation, 45 minutes cooking.
: precision: approximate measurement ok.
: helen anne vigneau: dual systems, berkeley, california, usa: ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun!dual!hav.
Strawberry-Orange Chicken Salad
Divide spinach and lettuce among two salad plates.
Arrange chicken, strawberries and oranges on lettuce.
Combine syrup and vinegar; drizzle over salads.
Top with nuts if desired.
Strawberry Chicken Salad
In a blender or food processor, combine sugar, salt, dry mustard and vinegar.
Turn on blender and mix ingredients.
With blender on, add oil in a slow, steady stream.
Pour into serving bowl and stir in poppy seeds.
Cover and chill.
Wash and thin spinach.
Tear into bite-size pieces and place on serving plates.
Top with strawberries, kiwi and chicken.
Sprinkle with almonds.
Serve with dressing.
Strawberry And Chicken Salad
Trim spring onions to about 4 inches of green, rinse, and slice.
Clean strawberries, trim, rinse, drain, and halve.
Sprinkle the chicken breasts with salt.
In a large skillet, heat the oil, and saute the breasts on both sides for about 4 minutes, until they are a golden brown.
Remove the meat, cool, and cut into slices.
Sprinkle the slices with chopped tarragon leaves, white pepper and lemon juice.
Prepare the wine marinade by combining all ingredients.
Add the chicken slices to the marinade, and steep for 20 minutes.
Remove the slices, and arrange them on a medium serving platter.
Add the onions to the marinade, and steep for 20 minutes.
Remove, and arrange them with the chicken slices.
Pour the remaining marinade over the onion rings and the meat.
Arrange the strawberries on the plate, steep for another 20 minutes, and serve.