Chicken Rice And Black Olive Stuffed Lettuce Bundles Recipes

CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE

Steps:

• Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
• Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
• Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.

CHICKEN-RICE-AND-BLACK-OLIVE-STUFFED LETTUCE BUNDLES

Steps:

• Place the chicken in a food processor and process until chicken forms a smooth paste. Scrape it into a medium-size mixing bowl and stir in the rice, thyme, olives, red pepper, celery, parsley, garlic, lemon zest, salt and pepper.
• Steam the lettuce leaves and the scallions over the lemon garlic liquid just until wilted; this will only take a few seconds. Remove the steaming liquid from the heat. Cut the tapered ends off of the lettuce leaves, leaving a large circle of leaf. Cut out the heavy center stems and overlap the lettuce where the stems were.
• Place a scant 3 tablespoons of the filling in the center of each leaf. Lift the lettuce up around the filling and tie each one with a scallion leaf; they should look like little drawstring bags.
• Place the bundles in a steamer, cover and steam over the liquid for 15 minutes. Divide among 4 plates and serve immediately.

CHICKEN AND RICE WITH OLIVES

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
• Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
• Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.

CRESCENT CHICKEN BUNDLES

Steps:

• Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

CREAMY OLIVE-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cream cheese, olives, oregano and pepper. Spoon 2 tablespoons down center of each chicken breast. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs., In a large ovenproof skillet, brown chicken in oil. Bake until a thermometer reads 165°, 20-25 minutes . Discard toothpicks.