Best 10 Amazing Cinnamon Apple Rice Stuffed Chicken Gfcf Recipes

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Indulge in a culinary journey with our amazing cinnamon apple rice-stuffed chicken, a harmonious blend of flavors that will tantalize your taste buds. This delectable dish features succulent chicken breasts meticulously stuffed with a delightful concoction of aromatic cinnamon, tender apples, savory rice, and a symphony of herbs, all enveloped in a golden-brown crust. Accompanying this main course are two equally enticing recipes: a vibrant roasted carrot and parsnip medley, painted with a zesty orange glaze, and a refreshing cucumber and tomato salad, adding a crisp and refreshing contrast to the richness of the chicken. Prepare to embark on a sensory adventure as you explore these culinary creations, each bursting with unique flavors and textures.

Let's cook with our recipes!

APPLE STUFFED CHICKEN



Apple Stuffed Chicken image

A friend served this chicken when we were over for dinner, and we enjoyed it so much I asked for the recipe. There are many chicken farms in this area, so I'm always on the lookout for new chicken recipes.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1 package (6 ounces) chicken-flavored stuffing mix
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped peeled apple
1/4 cup chopped celery
1/4 cup chopped walnuts
1/4 cup raisins
1/2 teaspoon grated lemon zest
GLAZE:
1/2 cup apple jelly
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Steps:

  • Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil. , In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon zest. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.

Nutrition Facts :

SPICY ALMOND CHICKEN AND RICE



Spicy Almond Chicken and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 30

1/4 cup almond butter
1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
1/4 to 1/3 cup hoisin sauce
1/4 to 1/3 cup low-sodium soy sauce or liquid aminos
1-inch piece ginger root, grated
2 cloves garlic, grated
1 to 2 tablespoons Sriracha, optional
Juice of 1 lime
Black pepper
2 tablespoons vegetable or stir-fry oil
2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick
3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle
2 carrots, peeled and sliced into matchsticks
1 to 2 red long, jalapeno or Fresno chiles, thinly sliced
1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle
1 can sliced water chestnuts, drained
About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced
Salt to taste
1 cup white or brown rice, cooked to package directions
About 1/4 cup sliced or slivered almonds
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
  • Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
  • To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
  • Serve the chicken with the rice; sprinkle with the almonds.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

AMAZING CINNAMON APPLE RICE STUFFED CHICKEN GFCF



Amazing Cinnamon Apple Rice Stuffed Chicken Gfcf image

This is a different take on a traditional Persian dish that I love. My sister, Naomi and I came up with the recipe together. We were trying to use ingredients that would not only taste great for kids and adults alike but also follow a gluten free casein free diet for her son with Autism. When she served this for dinner to her husband, who is very picky, he exclaimed, "Wow,Amazing! You have to make this for Christmas dinner. The entire chicken disappeared very quickly and he was disappointed that she had not made two!

Provided by chefRD

Categories     Kid Friendly

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup long-grain rice
1 (3 -4 lb) roasting chickens
2 teaspoons salt (divided)
1 tablespoon vegetable oil
1 tablespoon butter or 1 tablespoon margarine
1/2 tablespoon cinnamon
1/4 teaspoon black pepper
1 teaspoon orange peel, spice
1 cup chicken stock
2 tablespoons lemon juice
1/2 cup raisins
1/2 cup orange-flavored dried cranberries
1 granny smith apple (cored,peeled,chopped)

Steps:

  • Wash the chicken in cold water, and clean the inside cavity out too. Then pat dry and rub with 1 tsp of salt. Then move chicken to greased baking dish/roasting pan.
  • In a skillet, heat 1 tbsp oil over medium heat. Add the uncooked rice, cinnamon, orange peel, 1 tsp salt and pepper. Stir fry for 2 minutes.
  • Add chicken stock, cover and simmer over low heat for 20 minutes. Please make sure your to cover the rice, it needs to be cooked prior to stuffing into the chicken.
  • Preheat oven to 400 degrees.
  • Add the raisins, orange cranberries, lemon juice and chopped apples. Mix together and then remove from heat.
  • Stuff the chicken with the rice stuffing mixture. Preferred method: Melt 2 tbsp butter and pour over stuffed chicken. Rub melted butter over all areas of the chicken. (If making the casein free version use margarine instead of the butter.).
  • Cover with foil or baking lid. Roast for 1 1/2 hours till tender.

Nutrition Facts : Calories 719, Fat 42.2, SaturatedFat 12.5, Cholesterol 169.8, Sodium 1427.1, Carbohydrate 42.8, Fiber 2.7, Sugar 16.6, Protein 41.6

APPLE CHICKEN AND RICE



Apple Chicken and Rice image

The first time we tried this apple chicken, I knew I'd be making it for a long time to come. I serve it with a salad and bread. -Nadene MacLeod, Springfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons butter, divided
1 package (6 ounces) chicken-flavored rice mix
1-1/4 cups water
1/2 cup chicken broth
1/2 cup apple juice
1 medium apple, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup dried cranberries

Steps:

  • In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.

Nutrition Facts : Calories 391 calories, Fat 8g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 818mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

SAVORY RICE-STUFFED APPLES



Savory Rice-Stuffed Apples image

My family has several apple trees, so I am challenged to create new recipes each fall. This side dish is wonderful with pork roast and so effortless due to the use of the slow cooker. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 12

6 medium apples
1/2 cup cooked brown rice
1 tablespoon thinly sliced green onions
1 tablespoon chopped sweet red pepper
1 tablespoon minced fresh parsley
1 tablespoon finely chopped celery
1 tablespoon chopped carrot
1 tablespoon chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons shredded cheddar cheese
1 cup unsweetened apple juice
1 tablespoon chili sauce

Steps:

  • Core apples, leaving bottoms intact. In a medium bowl, combine the brown rice and next 8 ingredients; mix well. Fill each apple with about 2 tablespoons filling, packing it well. Place the stuffed apples in a greased 4-quart slow cooker. Pour in the apple juice and chili sauce. Cover and cook on high until the apples are soft, 1-1/2 to 2 hours. Spoon liquid over each apple serving.

Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

WALNUT CHICKEN



walnut chicken image

Make and share this walnut chicken recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
4 boneless skinless chicken breasts
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped walnuts
2 tablespoons flour
1/2 teaspoon cinnamon
1 pinch red pepper flakes
1 (14 ounce) can chicken broth
1/2 cup chopped parsley
1 tablespoon white wine vinegar
salt and pepper
2 cups cooked rice

Steps:

  • heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
  • add onions and garlic to pan, cook for 2 minutes.
  • add walnuts, cook for 1 minute.
  • add flour, cinnamon, red pepper flakes, stirring.
  • add broth, stir to mix well.
  • return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
  • stir in parsley, salt, pepper, vinegar.
  • serve over rice.

BAKED CHICKEN WITH APPLE STUFFING



Baked Chicken with Apple Stuffing image

Breaded chicken breasts are baked with a simple apple and bread stuffing for an easy one dish meal. Get cozy with this holiday-inspired meal anytime of year!

Provided by SCOTTBMA72

Categories     Side Dish     Stuffing and Dressing Recipes     Apple Stuffing and Dressing Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

2 cups milk
3 eggs
1 tablespoon water
1 cup dry bread crumbs
4 skinless, boneless chicken breast halves
1 Red Delicious apple, cored and diced
1 (8 ounce) package dry bread stuffing mix
2 cups apple juice, or as needed
2 tablespoons butter, or as needed
1 Red Delicious apple - peeled, cored and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
  • Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
  • Bake for 45 to 50 minutes, or until the chicken juices run clear.

Nutrition Facts : Calories 716.9 calories, Carbohydrate 93 g, Cholesterol 232.3 mg, Fat 18.4 g, Fiber 5 g, Protein 43.3 g, SaturatedFat 8 g, Sodium 1294.1 mg, Sugar 34 g

APPLE AND ALMOND STUFFED CHICKEN BREASTS



Apple and Almond Stuffed Chicken Breasts image

Make and share this Apple and Almond Stuffed Chicken Breasts recipe from Food.com.

Provided by Nicazz

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 teaspoons margarine
1/2 cup apple, chopped and peeled
1 tablespoon sliced almonds
1/4 teaspoon cinnamon
4 chicken breasts
1 egg white
1/2 cup dry breadcrumbs
1 1/2 teaspoons vegetable oil
1 tablespoon margarine
1 tablespoon flour
3/4 cup apple juice or 3/4 cup apple cider
1/4 cup chicken stock
1/4 teaspoon cinnamon
1 1/2 teaspoons brown sugar

Steps:

  • In skillet, melt margarine, saute apple, margarine, almonds, and cinnamon until apple is tender, around 5 minutes.
  • Flatten chicken breasts. Top with apple mixture, roll and secure with toothpicks.
  • Dip into egg white mixture, then into bread crumbs.
  • In a skillet, heat oil, saute breasts until browned on all sides. Place in a baking dish.
  • Sauce:.
  • In small saucepan, melt margarine. Add flour, cook with stirring for 1 minute.
  • Add apple juice, stock, cinnamon, brown sugar. Cook, stirring, until thickened, about 3 minutes.
  • Pour over chicken, cover, and bake for 10-15 minutes, or until chicken is cooked.

Nutrition Facts : Calories 418, Fat 21.1, SaturatedFat 5.1, Cholesterol 93.2, Sodium 277.5, Carbohydrate 21.6, Fiber 1.4, Sugar 9.6, Protein 34

APPLE STUFFED CHICKEN BREAST



Apple Stuffed Chicken Breast image

This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Provided by Behr

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breasts
½ cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
¼ cup dry white wine
¼ cup water
1 tablespoon water
1 ½ teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Combine apple, cheese, and bread crumbs. Set aside.
  • Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
  • Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  • Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g

CHICKEN WITH APPLE AND RICE



Chicken with Apple and Rice image

I found this apple juice-chicken recipe years ago, made it for my husband, and he loves it.

Provided by unicorn9621

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter, divided
2 medium skinless, boneless chicken breast halves
1 (6.9 ounce) package chicken-flavored rice mix (such as RICE-A-RONI®)
1 ¼ cups water
1 cup apple juice
1 apple - peeled, cored, and chopped
1 onion, chopped
¼ cup raisins

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook, 2 minutes per side. Remove and set aside.
  • Heat remaining butter over medium heat in the same skillet. Saute rice from rice mix in the hot butter until golden brown, 5 to 7 minutes. Stir in water, apple juice, apple, onion, raisins, and seasoning packet from rice mix slowly. Bring to a boil. Place chicken over rice. Reduce heat to low, cover, and let simmer until chicken breasts are no longer pink in the centers and rice is tender, 15 to 20 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 58.4 g, Cholesterol 47.6 mg, Fat 8 g, Fiber 3.1 g, Protein 17.5 g, SaturatedFat 4.1 g, Sodium 803.5 mg, Sugar 19 g

Tips:

  • To save time, use pre-cooked rice. Simply follow the package instructions to cook the rice before stuffing the chicken breasts.
  • If you don't have any apple cider vinegar, you can substitute white vinegar or lemon juice. Just use the same amount.
  • For a sweeter stuffing, add a tablespoon or two of brown sugar or honey to the rice mixture.
  • If you're using a large skillet to cook the chicken, you may need to add a little more oil or butter to prevent the chicken from sticking.
  • Be careful not to overcook the chicken. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit, then remove it from the heat and let it rest for a few minutes before slicing.

Conclusion:

This Cinnamon Apple Rice Stuffed Chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of sweet apples, savory rice, and tender chicken is sure to please everyone at the table. Serve it with a side of roasted vegetables or a simple salad for a complete meal.

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