Best 3 Sourdough Herb Stuffed Chicken Recipes

ROAST CHICKEN WITH SOURDOUGH STUFFING

Steps:

• Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
• Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

SOURDOUGH-HERB STUFFED CHICKEN RECIPE - (4.6/5)

Steps:

• Soak wooden skewers in water Preheat oven to 375 with rack one level above center if possible. Rinse chicken fillets, and pound thinner if necessary (they don't have to be completely uniform) S&P chicken on both sides. *Make Stuffing:* Combine all stuffing ingredients, mixing well. Add about 1/4 cup the chicken stock to moisten (or just enough to be able to handle it so it will stick together). *Stuff & cook chicken breast fillets:* Layout slices of both cheeses and ham, one for each thin, chicken fillet. Layout each chicken slice on wax paper or clean surface and place one slice of ham centered over each fillet. Next add slice of sharp cheddar and dill havarti to each fillet. now add heaping handful of moistened stuffing to each in the center. wrap up ends of chicken fillet up around stuffing, and fix with toothpicks crosswise so it will hold in stuffing. In a large shallow skillet on stove, melt 2 T butter & preheat. Carefully transfer the stuffed chicken breasts onto heated skillet and cook on med-low to brown initially. Sprinkle with paprika on top of each fillet. After about 8 minutes, deglaze with about 1/3 cup of white wine and continue to brown on stove. (you should see bottom and some of the sides of the chicken are beginning to turn whiter and cook through. Now add about 1/2 cup of chicken stock to bottom of pan & transfer to oven to finish cooking. If your skillet is not oven safe, place chicken, added broth & all cooking juices into a foil-lined 9x13 dish for oven to finish cooking. Continue to cook until chicken fillet is done, even at top, cheese is bubbly and stuffing and ham edges are crisp/slightly toasted. (about 10-18 more mins, depending on oven & chicken thickness) Remove from oven and let cool several minutes. Remove wooden skewers and serve!

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.