SAUSAGE-STUFFED CHICKEN BREASTS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
- Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
- Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
- Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
- Remove the chicken rolls to a baking dish.
- Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
- Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
- Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1028 milligrams, Sugar 5 grams, TransFat 0 grams
VIETNAMESE GINGER CHICKEN (GA KHO GUNG)
Vietnamese braised ginger chicken or Ga Kho Gung, is a simple dish of bite-size pieces of chicken, braised and caramelized in a clay pot with ginger, garlic, shallots and fish sauce. Vietnamese comfort food for those who absolutely loves ginger.
Provided by Vicky Pham
Categories side dish
Time 25m
Number Of Ingredients 13
Steps:
- Marinate chicken with chicken bouillon powder, sugar, salt, and fish sauce for at least 15 minutes.
- Make the caramel sauce: To a large skillet with a lid, add sugar and oil. Evenly disperse water and sugar by giving it a gentle shake. Heat on medium-high and wait until sugar melts and caramelizes to a dark amber color. Add ginger, garlic and shallots and pan-fry until fragrant. Add marinated chicken and all its marinade liquid. Toss chicken with caramel sauce to get a nice brown color.
- Cover skillet with a lid for 10 minutes and reduce heat to a low simmer. After 10 minutes, remove the lid and continue to cook for an additional 10 minutes.
- Garnish with ground black pepper, green onions/cilantro, and red chilies.
Nutrition Facts : Calories 321, Fat 20, SaturatedFat 6, Carbohydrate 9, Sugar 7, Protein 25, Sodium 1363, Cholesterol 98
ROASTED CHICKEN WITH TRUFFLE SAUCE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
- Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
- Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
- Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
- Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
- Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.
CHICKEN-GINGER SAUSAGE STUDDED WITH TRUFFLE
Provided by Marian Burros
Time 35m
Yield about 14 links
Number Of Ingredients 11
Steps:
- Grind the chicken with the fatback using fine blade of meat grinder.
- Sauté onion in butter until it is soft. Do not allow butter to color.
- Add onion, foie gras, truffles, chives and ginger to chicken mixture. Mix well.
- Stir in egg whites and cream. Season to taste with salt and pepper.
- Using sausage stuffer, stuff casings. Twist and tie every 4 to 5 inches.
- Poach sausages in chicken stock very slowly for 15 minutes. Cool in stock. To serve, reheat in poaching liquid.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 324 milligrams, Sugar 1 gram, TransFat 0 grams
SAUSAGE-STUFFED CHICKEN
I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving.
Nutrition Facts :
More about "chicken ginger sausage studded with truffle recipes"
BLACK TRUFFLE STUFFED ROAST CHICKEN - SPRINKLES AND …
From sprinklesandsprouts.com
4/5 (4)Total Time 50 minsEstimated Reading Time 5 mins
- Remove the chicken from the fridge and remove all the packaging. Pat the skin dry and set aside for 15 minutes.
- Carefully work your fingers between the skin and the breasts of the chicken, to create a pocket under the skin.
CHICKEN SAUSAGE & CHEESE STUFFED MINI PEPPERS
From sweetsavoryandsteph.com
ENJOYING FLAVORED CHICKEN SAUSAGES | D'ARTAGNAN
From dartagnan.com
CHICKEN BALLOTINE WITH A MUSHROOM TRUFFLE & MOZZARELLA STUFFING
From theavenuecookeryschool.com
BEST BLACK TRUFFLE CHICKEN RECIPE - HOW TO MAKE …
From food52.com
SAUSAGE-STUFFED CHICKEN BREAST - GOOD HOUSEKEEPING
From goodhousekeeping.com
GARLIC GINGER CHICKEN (EASY + HEALTHY RECIPE!) - THE …
From theendlessmeal.com
TRUFFLED PASTA WITH CHICKEN - NEVER NOT HUNGRY
From nevernothungry.com
SAUSAGE AND PROVOLONE STUFFED CHICKEN - BIG FLAVORS …
From bigflavorstinykitchen.com
INA GARTENS TAGLIARELLE PASTA AND STUFFED CHICKEN RECIPE
From housebeautiful.com
EASY CREAMY TRUFFLE CHICKEN
From nextinlime.com
CHICKEN-GINGER SAUSAGE STUDDED WITH TRUFFLE - DINING AND COOKING
From diningandcooking.com
SAUSAGE STUFFED CHICKEN ROLLATINI - MANTITLEMENT
From mantitlement.com
SAUSAGE STUFFED CHICKEN BREASTS | YELLOWBLISSROAD.COM
From yellowblissroad.com
EASY WHITE TRUFFLE CHICKEN THIGHS RECIPE - THE …
From themillennialsahm.com
ITALIAN CHICKEN SAUSAGE STUFFED PORTOBELLO MUSHROOM - JUST …
From justmaikacooking.com
ORANGE GINGER CHICKEN SAUSAGE WITH SWEET PEPPERS
From cookplatefork.com
QUICK & EASY GINGER CHICKEN - CHRISTIE AT HOME
From christieathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love