Best 4 Ginger Nut Butter Stuffed Chicken Breasts Recipes
**Ginger Nut Butter Stuffed Chicken Breasts: A Delightful Fusion of Sweet and Savory Flavors**
Indulge in a culinary journey that harmonizes the sweet and savory with our tantalizing Ginger Nut Butter Stuffed Chicken Breasts. This dish showcases tender chicken breasts generously stuffed with a captivating filling of ginger nut butter, onions, apples, and a hint of aromatic sage. The fusion of flavors creates a symphony in your mouth, complemented perfectly by a velvety sauce made from chicken stock, white wine, and cream. This main course is not only a feast for the taste buds but also a visual delight, with its golden-brown crust and vibrant green garnish. Prepare to embark on a sensory adventure with our Ginger Nut Butter Stuffed Chicken Breasts, a dish that promises to leave a lasting impression.
**Additional Recipes Explored in the Article:**
1. **Ginger Nut Butter:** Elevate your culinary skills by creating this versatile spread from scratch. Our recipe provides step-by-step instructions for crafting a smooth and flavorful ginger nut butter that pairs wonderfully with both sweet and savory dishes.
2. **Chicken Stock:** Learn the art of making homemade chicken stock, a cornerstone of many classic recipes. Our guide walks you through the process of creating a rich, flavorful stock using simple ingredients like chicken bones, vegetables, and herbs.
3. **White Wine Sauce:** Discover the secrets of a velvety white wine sauce that complements the Ginger Nut Butter Stuffed Chicken Breasts perfectly. This classic sauce is made with a combination of shallots, white wine, chicken stock, and cream, resulting in a luscious and elegant accompaniment.
GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C).
- In a bowl, add the butter, garlic, and parsley and mix until fully combined.
- Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
- On a cutting board, slice the chicken breasts in half horizontally.
- Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
- Divide the butter into fourths.
- Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
- Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
- Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
- Fry in oil for 3-4 minutes, until edges are golden brown.
- Bake for 20-25 minutes.
- Let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams
GINGER CHESTNUT STUFFING
Steps:
- Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed.
- If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped.
- Combine the chestnuts with the soaked bread, add the fresh ginger and maple syrup, and season with the salt and pepper. Place the stuffing mixture into a 1 1/2-quart baking casserole, and dot with the butter.
- Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving. Serve with Duck Breast with Balsamic Vinegar Glaze, Roast Wild Turkey, or Venison Chops.
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
- With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
- When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
PEANUT (OR PEANUT BUTTER) GINGER CHICKEN
Delicious flavorful chicken dish that is as fast and easy to make as it is tasty! All amounts are approximate and can be tweaked to suit your tastes, I typically make a little more of the sauce. This recipe is originally from Jaylene at Nibbledish.com, I've changed the amounts to what I use for a family of 4.
Provided by JayDubs
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
- Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
- Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
- In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
- Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
- Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.
Tips:
- Choose the right chicken breasts. Boneless, skinless chicken breasts are the best for this recipe. They cook evenly and quickly, and they're easy to stuff.
- Use a sharp knife to make a pocket in the chicken breasts. This will help the stuffing stay in place while the chicken is cooking.
- Don't overstuff the chicken breasts. If you do, the stuffing will burst out of the chicken while it's cooking.
- Cook the chicken breasts until they are cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
- Let the chicken breasts rest before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
- Serve the chicken breasts with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or a salad.
Conclusion:
Ginger nut butter stuffed chicken breasts are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a special occasion. With a few simple ingredients, you can create a dish that is sure to impress your family and friends.
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