ROAST CHICKEN WITH SKILLET STUFFING
Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.
Provided by Lux
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
- Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
- Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
- Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.
Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g
CHEESY SPINACH STUFFED CHICKEN BREASTS
Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it's cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
- Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
Nutrition Facts : Calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEESY CHICKEN & STUFFING SKILLET
Get a great dish on the table fast-no matter how busy you are! This cheesy stuffing skillet with chicken breasts and veggies is ready in 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned. Remove from skillet.
- Add vegetables, water and mustard to skillet; bring to boil. Add stuffing mix; stir just until moistened.
- Top with chicken and cheese; cover. Cook on low heat 5 min. or until chicken is done (165ºF) and cheese is melted.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 590 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 5 g, Protein 33 g
CHICKEN & STUFFING SKILLET
Make and share this Chicken & Stuffing Skillet recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken.
- Prepare stuffing in skillet according to package directions except let stand 2 minute.
- Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
CHEESY PEPPERONI-STUFFED CHICKEN
Turn to two pizza favorites, mozzarella cheese and pepperoni, to create a surprisingly easy stuffing for sautéed chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
- In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.
Nutrition Facts : Calories 710, Carbohydrate 74 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 18 g, TransFat 0 g
CHEESY VEGGIE & STUFFING SKILLET WITH CHICKEN
Frozen mixed veggies and savory stuffing mix cook up quickly in this easy, cheesy skillet dish-as do the chicken breasts served on top.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned. Remove from skillet.
- Add vegetables, water and garlic powder to skillet; bring to boil. Add stuffing mix; stir just until moistened.
- Top with chicken and cheese; cover. Cook on low heat 5 min. or until chicken is done (165ºF) and cheese is melted.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 5 g, Protein 33 g
CREAMY CHICKEN & STUFFING SKILLET
Here's everything they love-tender chicken breasts, savory stuffing and creamy-cheesy broccoli-all in one quick and easy weeknight skillet.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
- Add soup, broccoli and Neufchatel to same skillet. Bring to boil; cook on medium-low heat 5 min. or until Neufchatel is melted and mixture is blended, stirring constantly. Meanwhile, stir water into stuffing mix; set aside.
- Return chicken to skillet. Top chicken with stuffing; cover. Cook 5 min. or until heated through.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 860 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 30 g
CHEESY SOUTHWEST CHICKEN SKILLET
Make this 30-minute skillet dinner featuring pasta, chicken and Old El Paso™ chiles--perfect for southwestern meals.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
- Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.
Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 85 mg, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g
CHEESY CHICKEN & STUFFING CASSEROLE
The is so easy. Just throw it in a 1 3/4 casserole dish and bake for an hour. It's nice when you're in lazy mood, but still want a home-cooked meal. It's very tasty.
Provided by VickyJ
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks.
- PrepareE stuffing in skillet according to package directions except let stand 2 minute.
- Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese.
- Cover and heat through (about an hour).
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