Baked Chicken With Apple Stuffing Recipes

EASY APPLE-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING

Steps:

• Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
• Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
• Leave to cool completely.
• Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
• Truss the chicken if desired.
• Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
• Put any leftover stuffing into a small ovenproof dish.
• Rub the softened butter over the chicken breast and season with salt and pepper.
• Place the chicken, breast side down, in a roasting pan.
• Cook in a 375* oven for about 1 1/2-2 hours.
• Turn the chicken over when lightly browned.
• Continue cooking, basting every 20 minutes.
• Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
• Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
• Transfer to a warmed serving platter and keep warm while you make the gravy.
• Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
• Carve the chicken and serve with the gravy.
• Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
• of the fat that rises to the surface, leaving behind the cooking juices.
• Put the roasting pan on top of the stove.
• Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
• Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
• Simmer for 2 minutes, then taste for seasoning.
• Strain into a warmed gravy boat and serve immediately.
• Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
• Stir in 1 quart water.
• Bring to a boil, skimming off any scum that forms on the surface.
• Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
• Simmer for about 1 hour.
• Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
• Strain before use.

CHICKEN AND APPLE STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together half-and-half, egg, and sage in a bowl.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
• Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
• Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

BAKED APPLE-RAISIN STUFFING

Steps:

• In a small skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat., Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until golden brown.

APPLE STUFFED CHICKEN BREAST

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.

APPLE STUFFED CHICKEN

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.

CHICKEN WITH APPLE-WALNUT STUFFING

Steps:

• Heat oven to 375ºF.
• Prepare stuffing in large saucepan as directed on package. Add apples, nuts and raisins; mix lightly. Spoon into 13x9-inch baking dish; top with chicken.
• Bake 35 to 40 min. or until chicken is done (165ºF). Meanwhile, bring broth to boil in medium saucepan on medium-high heat. Add cream cheese and mustard; cook on medium-low heat 4 to 5 min. or until cream cheese is melted and sauce begins to thicken, stirring constantly with whisk.
• Pour sauce over chicken just before serving; sprinkle with parsley.

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
• Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
• Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
• Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
• Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.

CHICKEN BREAST WITH APPLES AND STUFFING

Steps:

• HEAT oven to 375ºF. Prepare stuffing mix as directed on package.
• SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.
• BAKE 30 min.; uncover. Bake 10 minute or until chops are cooked through (160ºF).

CHICKEN WITH APPLES AND STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly.
• In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides.
• Meanwhile, prepare stuffing according to package directions.
• Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish.
• Add chicken over the top of the pie filling, and then add the stuffing on top.
• Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.

APPLE-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness. Combine 1/2 teaspoon salt and pepper; sprinkle over both sides of chicken. Set aside. , In a small nonstick skillet, saute onion and garlic in 1 tablespoon butter until tender. Add apple; saute 1 minute longer. Stir in the bread crumbs, basil, rosemary and remaining salt; heat through. , Top each piece of chicken with 3 tablespoons apple mixture. Roll up and secure with toothpicks; coat with flour. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on all sides. Remove and keep warm. , Stir apple juice and sherry or additional juice into pan, stirring to loosen any browned bits. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. , Remove chicken to a serving platter; discard toothpicks. Add remaining butter to pan juices; whisk until blended. Serve with chicken.