Best 3 Chicken Stuffed With Vegetables Recipes
**A Culinary Journey: Embark on a Flavorful Adventure with Chicken Stuffed with Vegetables Recipes**
Indulge in a symphony of flavors with our curated collection of chicken stuffed with vegetables recipes, a culinary masterpiece that promises to tantalize your taste buds and elevate your dining experience. From classic dishes bursting with fresh herbs and aromatic spices to innovative creations featuring a vibrant array of vegetables, our recipes offer a delightful journey for food enthusiasts of all levels. Discover the art of preparing this versatile dish, exploring various stuffing options, cooking techniques, and presentation ideas to create a stunning centerpiece for your table. Let your creativity soar as you explore the endless possibilities of this culinary delight, transforming ordinary ingredients into an extraordinary feast.
STUFFED ROASTED CHICKEN WITH VEGETABLES
Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this
Provided by Tamar Genger MA, RD
Categories Main
Yield Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this in batches if needed. Allow vegetables to brown and caramelize then place in large Dutch oven. Sprinkle inside and out of chicken with salt and pepper and paprika. Then place the chicken on the hot frying pan and brown both sides. Place chicken in Dutch oven over the vegetables and if desired stuff the inside with bread stuffing of choice. Pour wine and broth over top and cover and place in oven. Cook for about 40 minutes, then uncover and cook for another 15 minutes or so to allow skin to brown and crisp. Chicken is done when a thermometer reads 165F. If you stuffed the chicken, it is ideal for the stuffing to reach a temp of 170, it is best to remove it from the cavity and let it cook a little longer on its own. I personally like it crispy so this works for me.
Nutrition Facts :
VEGETABLE STUFFED CHICKEN BREASTS
These really don't need specific quantities. No matter what vegetables you use and in whatamount the rest of the ingredients, they always come out good.
Provided by Mexi-Rosie
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt and peper to taste the ckicken breast steaks.
- Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix.
- Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables.
- Roll as for burrito and secure with toothpicks at edges and ends.
- Dip into slightly beaten egg and coat with breadcrums.
- Bake or fry until golden brown.
VEGETABLE STUFFED CHICKEN ROLLS
"I've been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning." -Virgina Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside., Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour., In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.
Nutrition Facts : Calories 226 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
Tips:
- Select a Plump Chicken: Choose a chicken that is plump and has a healthy appearance. It should be free from any bruises or discoloration.
- Stuffing Preparation: Prepare the stuffing mixture ahead of time to allow the flavors to meld. Ensure the stuffing is not too moist or too dry.
- Seasoning: Generously season the inside and outside of the chicken with salt, pepper, and herbs. This will enhance the flavor of the chicken.
- Trussing: Trussing the chicken helps to keep the stuffing in place and prevents it from falling out during cooking. Use kitchen twine to secure the legs and wings.
- Cooking Temperature: Roast the chicken at a high temperature initially to sear the skin and then reduce the heat to allow the chicken to cook evenly throughout.
- Basting: Baste the chicken with the pan juices or melted butter during cooking to keep it moist and flavorful.
- Resting: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Conclusion:
Chicken stuffed with vegetables is a delectable dish that combines the savory flavors of chicken and a variety of vegetables. It is a versatile recipe that can be customized with different types of vegetables and seasonings. Whether you are looking for a special occasion meal or a comforting weeknight dinner, this dish is sure to impress. With careful preparation, attention to cooking techniques, and a touch of creativity, you can create a mouthwatering chicken stuffed with vegetables that will be a hit with your family and friends.
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