Harvest Stuffed Chicken Recipes

FALL HARVEST STUFFED CHICKEN BREAST

Steps:

• Pre-heat your oven to 375 degrees F. Assemble all of your ingredients and tools needed to create the recipe. Wash the chicken breasts.
• Pat dry and set onto a cutting board or plate.
• Using a sharp knife, cut a pocket into the chicken breast.
• Then place 3 pieces of string under each breast long enough to tie snugly into a bow or knot.
• In a medium bowl, mix the goat cheese, cranberries, apples, rosemary, and thyme; mix well.
• Fill the pocket of each breast with the fruit mixture.
• Tie each breast snugly and place into a shallow roasting pan.
• Melt 1 Tbsp of butter in a small bowl. Add the olive oil, dried thyme, oregano, and pecans.
• Mix well. Season with salt and pepper to taste.
• Brush the mixture over the chicken coating it well.
• Place into the oven at 375 degrees F for 30-40 minutes or until the internal temperature reads 165 degrees.
• Remove from the oven, cover with foil and let them rest until ready to serve.
• Add the remaining butter to a saute pan.
• Sweat the carrots on medium for 4-5 minutes until al dente.
• Add in the summer squash and zucchini and toss for 4-5 to coat evenly with the butter (add a splash of butter or water if needed for moisture). Add the chopped tarragon to the vegetables. Toss until evenly coated. Salt and pepper to taste.
• On a warm plate, lay down a bed of the sauteed vegetables and arrange chicken breast over the top.
• *Notes: The cut used for the vegetables in the picture is called a Batonnet cut and is 1/4" x 1/4" x 2". Using this cut ensures that your vegetables will be evenly cooked. Fresh chopped thyme and oregano can be used in place of the dried herbs for a stronger flavor.

HARVEST CHICKEN

Steps:

• In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.