Best 3 Chicken Stuffed With Cilantro And Turmeric Recipes

Embark on a culinary journey with our tantalizing recipe for Chicken Stuffed with Cilantro and Turmeric, a symphony of flavors that will captivate your taste buds. This delectable dish is a harmonious blend of succulent chicken, aromatic cilantro, and earthy turmeric, creating a sensory experience like no other.

The recipe offers two enticing variations: a traditional method that showcases the classic flavors of this dish and a modern take that incorporates the vibrant zest of lime and the subtle warmth of crushed red pepper. Both preparations promise a delightful balance of flavors that will leave you craving more.

As you delve into the traditional recipe, you'll discover the art of creating a flavorful marinade that infuses the chicken with a symphony of spices and herbs. The chicken is then carefully stuffed with a fragrant mixture of cilantro, turmeric, and other aromatic ingredients, ensuring every bite is bursting with flavor.

The modern variation adds a refreshing twist to this classic dish by introducing lime juice and crushed red pepper. The citrusy brightness of the lime complements the earthy notes of the turmeric, while the subtle heat of the pepper adds a touch of piquancy. This modern interpretation offers a delightful contrast of flavors that will tantalize your palate.

Whether you prefer the traditional or modern approach, this recipe for Chicken Stuffed with Cilantro and Turmeric guarantees a delectable culinary experience. So, gather your ingredients, prepare your kitchen, and embark on this flavorful adventure. Your taste buds will thank you!

Here are our top 3 tried and tested recipes!

CILANTRO-STUFFED CHICKEN BREASTS

Cilantro-Stuffed Chicken Breasts image

There's more to these stuffed chicken breasts than cilantro-namely garlic, diced tomatoes, grated Parmesan and crushed buttery crackers.

Provided by My Food and Family

Categories Chicken

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Zesty Italian Dressing, divided
20 round buttery crackers, crushed
1/3 cup chopped fresh cilantro, divided
2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, undrained
4 tsp. KRAFT Grated Parmesan Cheese

Steps:

Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in bowl; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
Heat oven to 375°F. Combine cracker crumbs, 1/4 cup cilantro, garlic and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet sprayed with cooking spray.
Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook tomatoes just until warmed.
Combine cheese and remaining cilantro. Top chicken with tomatoes; sprinkle with cheese mixture.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Garlic-Ginger Chicken Breasts With Cilantro and Mint image

This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Provided by Priya Krishna

Categories dinner, easy, lunch, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

Steps:

Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Garlic-Lemon Double Stuffed Chicken image

Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!

Provided by CHRCAMILLO

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 tablespoon minced garlic
¾ cup butter, melted
2 tablespoons lemon juice
½ teaspoon garlic salt, or to taste
½ teaspoon paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Nutrition Facts : Calories 641.8 calories, Carbohydrate 19 g, Cholesterol 183.5 mg, Fat 44.7 g, Fiber 1.2 g, Protein 40.4 g, SaturatedFat 26 g, Sodium 1048.9 mg, Sugar 3.1 g

Tips:

Use a whole chicken for a more flavorful dish.
Make sure the chicken is completely thawed before stuffing it.
Season the chicken inside and out with salt and pepper.
Use a combination of cilantro and turmeric for a unique flavor.
Stuff the chicken loosely so that the stuffing can expand during cooking.
Roast the chicken at a high temperature for a crispy skin.
Let the chicken rest for at least 10 minutes before carving.

Conclusion:

This chicken stuffed with cilantro and turmeric is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of cilantro and turmeric gives the chicken a unique flavor that is sure to impress your guests. Serve the chicken with your favorite sides, such as rice, potatoes, or vegetables.