Best 13 Stuffed Chicken Birds Recipes

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With stuffed chicken birds, you can create a flavorful and impressive dish that is perfect for a special occasion or a weeknight dinner. The key to cooking stuffed chicken birds is to choose the right stuffing ingredients and to cook the chicken until it is cooked through. Whether you are looking for a stuffing that is savory, tangy, or sweet, there are many stuffing recipes to choose from. Once you have chosen your stuffing, it is time to prepare the chicken. This involves removing the backbone of the chicken and then stuffing it with the stuffing of your choice. Once the chicken is stuffed, it is time to cook it. There are several different ways to cook stuffed chicken birds, including roasting, grilling, and baking. No matter which method you choose, be sure to cook the chicken until it is cooked through.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED "CHICKEN BIRDS"



Stuffed

This recipe,taken from a local art gallery cook book, is one I've been making for special occasions for over 20 years.The consomme really is the integral ingredient in this dish, but if you don't care for it, chicken broth can be substituted, but with less impressive results.When I make these for a dinner party, I stuff the "birds" in the morning and then keep all the ingredients for the sauce pre-measured and ready to go. This cuts down the amound of running around in the kitchen, and leaves more time for the guests.

Provided by Carrie Ann

Categories     Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

8 medium boneless skinless chicken breasts
1/4 cup butter
1 teaspoon minced garlic
3/4 lb mushroom, finely chopped
1/2 cup white wine
1 can consomme
1/4 lb cooked ham, finely chopped
3/4 cup fine breadcrumbs
1 tablespoon chopped fresh parsley
1 egg yolk, beaten
1 1/2 tablespoons sherry wine
1/2 cup butter
1/2 cup white wine
1 cup chicken stock
1 teaspoon cornstarch
3 tablespoons white wine
1/2 cup finely chopped mushroom, sauted in butter for garnish

Steps:

  • Flatten chicken breasts to a uniform thickness.
  • Filling: Melt butter in skillet and add garlic and mushrooms; saute for 5 minutes.
  • Add wine and cook over high heat until liquid is reduced by half.
  • Stir in consomme and cook for 10 minutes.
  • Remove from heat and add egg yolk and sherry; mix to bind.
  • Divide filling into equal portions and place in centre of chicken breasts.
  • Roll breasts up, folding in sides and secure with toothpicks.
  • Tie carefully with string at each end.
  • Sauce: Melt butter in a large skillet and brown chicken on all sides.
  • Cover pan and let them cook at a low simmer for 1 1/4 hours.
  • Remove chicken from skillet.
  • Add wine to skillet, scraping up all the brown bits on the bottom of pan.
  • Cook over high heat until liquid is reduced by half.
  • Add chicken stock and cornstarch mixed to a paste with 3 tablespoons of wine.
  • Add"birds" and simmer, covered for 20 minutes or until done.
  • Remove toothpicks and string and transfer to a serving platter.
  • Sieve sauce over them and garnish with chopped sauted mushrooms.

LOVE BIRDS - CHICKEN IN PASTRY



Love Birds - Chicken in Pastry image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 8 servings as party offering or 4 as entree

Number Of Ingredients 8

4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash

Steps:

  • Preheat oven to 400 degrees F.
  • Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
  • Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
  • For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"



The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken

Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...adding music and your favorite beverage will help!

Provided by Food Network

Categories     main-dish

Time 18h

Yield 20 to 25 servings

Number Of Ingredients 30

3 pounds coarsely ground pork
2 1/2 teaspoons liquid smoke
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Pinch chili pepper flakes
Pinch ground mace
Pinch ground allspice
Pinch ground bay leaf
Pinch ground sage
Pinch cayenne pepper, optional
3 teaspoons bacon fat
1/2 pound butter
4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach
2 cups sauteed onion
1 teaspoon kosher salt
1 teaspoon ground fennel seed
1/2 teaspoon white pepper
One 6-pound fresh whole duck
One 4-pound fresh whole chicken
1 cup olive oil, divided
About 5 tablespoons blackening spice, divided
One 25-pound fresh whole turkey
2 tablespoons freshly chopped garlic
5 pounds favorite cornbread dressing
3 whole roasted red bell peppers, cut into strips
2 tablespoons kosher salt
2 quarts of your favorite turkey gravy

Steps:

  • For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately.
  • For the Spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool.
  • Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the "oyster meat" (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
  • De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
  • To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients.
  • To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1 inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side-up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine, including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.

STUFFING STUFFED CHICKEN BREASTS



Stuffing Stuffed Chicken Breasts image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

ROAST STUFFED CHICKEN



Roast Stuffed Chicken image

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

Steps:

  • Heat oven to 325°F.
  • Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
  • Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

SAUTEED STUFFED VEAL BIRDS



Sauteed Stuffed Veal Birds image

Provided by Mimi Sheraton

Categories     dinner, sauces and gravies, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher
6 tablespoons breadcrumbs
1/4 cup finely minced parsley
3 cloves finely minced garlic
Salt and pepper
6 tablespoons olive oil
3 thin slices mozzarella cheese, finely diced
3 tablespoons Parmesan cheese
6 slices prosciutto, finely minced
1 to 1 1/2 cups white wine
1/2 to 3/4 cup veal or chicken stock
5 tablespoons butter
Lemon juice, to taste
2 cups cooked rice

Steps:

  • Cut scaloppines in half diagonally so you have 12 pieces.
  • To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
  • Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
  • Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
  • Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON STUFFED CHICKEN



Lemon Stuffed Chicken image

Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.

Provided by Pbearfin

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Yield 6

Number Of Ingredients 8

1 (3 pound) whole chicken
2 cups stuffing mix
2 lemons
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon dried sage
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
  • Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 17.4 g, Cholesterol 97 mg, Fat 27.8 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 6.4 g, Sodium 548.1 mg, Sugar 2 g

TAPENADE-STUFFED CHICKEN BREASTS



Tapenade-Stuffed Chicken Breasts image

I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. -Jessica Levinson, Nyack, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 oil-packed sun-dried tomatoes
4 pitted Greek olives
4 pitted Spanish olives
4 pitted ripe olives
1/4 cup roasted sweet red peppers, drained
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
4 boneless skinless chicken breast halves (6 ounces each)
Grated Parmesan cheese

Steps:

  • Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.

Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.

Provided by Christy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

Steps:

  • To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  • In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g

STUFFED CHICKEN BREAST



Stuffed Chicken Breast image

Chicken breast halves are perfect when cooking for one... just wrap and freeze them individually, then thaw and cook one at a time.-Alvena Franklin, Coldwater, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 1 serving.

Number Of Ingredients 8

1 bone-in chicken breast half
1/8 teaspoon each salt and pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/8 teaspoon each dried thyme, basil and parsley flakes
2 slices day-old white bread, cubed
2 tablespoons chicken broth

Steps:

  • Place chicken with skin side down on a piece of heavy-duty foil large enough to fold over the chicken. Sprinkle with salt and pepper; set aside. In a skillet, saute onion and celery in butter until soft; stir in seasonings, bread and broth. Place in cavity of chicken; fold over top and seal. Place in a small baking pan. Bake at 375° for 45 minutes. Open foil and bake 5 minutes more or until chicken is tender, juices run clear and stuffing is lightly browned.

Nutrition Facts :

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.

STUFFED CHICKEN PARMESAN RECIPE BY TASTY



Stuffed Chicken Parmesan Recipe by Tasty image

Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 chicken breasts, boneless and skinless
salt, to taste
1 cup mozzarella cheese
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup grated parmesan cheese
2 tablespoons fresh basil

Steps:

  • Season chicken with salt.
  • Cut a pocket into each chicken breast.
  • Stuff the pockets evenly with the mozzarella cheese.
  • Press the edges of the chicken together to seal the pocket.
  • Separate the flour, eggs, and bread crumbs into 3 separate bowls.
  • Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
  • Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
  • Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
  • Fry the chicken until golden brown on both sides.
  • Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
  • Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
  • Bake for 20 minutes.
  • Enjoy!

STUFFED CHICKEN ROLLS



Stuffed Chicken Rolls image

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Steps:

  • Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. 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 or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.

Tips:

  • Choose the right chicken: For this recipe, you'll need a whole chicken that is about 3-4 pounds. Make sure the chicken is free-range and organic, if possible.
  • Prepare the stuffing: The stuffing is a key part of this dish, so make sure you take the time to prepare it properly. Use a variety of ingredients to create a flavorful and moist stuffing, such as bread cubes, vegetables, herbs, and spices.
  • Stuff the chicken: Once the stuffing is prepared, carefully stuff it into the chicken cavity. Make sure not to overstuff the chicken, or it will be difficult to cook evenly.
  • Truss the chicken: Once the chicken is stuffed, truss it with kitchen twine to help it hold its shape while cooking.
  • Roast the chicken: Place the chicken in a roasting pan and roast it in a preheated oven until it is cooked through. The cooking time will vary depending on the size of the chicken, but it will typically take about 1 hour and 30 minutes.
  • Let the chicken rest: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Stuffed chicken is a classic dish that can be enjoyed by people of all ages. It is a delicious and versatile dish that can be served for any occasion. Whether you are making it for a special holiday dinner or a casual weeknight meal, stuffed chicken is sure to be a hit. With a little planning and preparation, you can easily create a delicious and impressive stuffed chicken dish that your family and friends will love.

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