Joyces Stuffed Chicken Recipes

GARLIC & NDUJA RICE-STUFFED CHICKEN

Steps:

• Heat half the oil in a large saucepan over a medium heat and cook the onion until soft and starting to brown, about 10 mins. Stir in 3 crushed garlic cloves, 1 tsp of the cumin, the red pepper flakes, smoked paprika, ½ tsp black pepper and the nduja, breaking it up as you mix it in. Cook for a further 5 mins until the nduja has released its oils.
• Stir in the rice until fully coated in the oil, then pour in 250ml water. Cook the rice, uncovered, following pack instructions until almost cooked but retaining some bite, then remove from the heat. Set aside.
• Heat the oven to 200C/180C fan/gas 6. Mix the butter with the remaining garlic, lemon zest, remaining cumin and a small pinch of salt. Loosen the skin of the chicken breast using your hands, carefully, so as not to tear the skin. Work from the widest part of the bird and get close to the neck but not all the way through, and try to loosen the skin above the legs as well. Gently push the garlic butter under the skin as far as it will go. Stuff the cavity with the rice mixture, then tie the legs together to stop it from spilling out.
• Rub the skin with the remaining oil and sprinkle with some salt. Roast the chicken for between 1 hr-1 hr 15 mins until cooked through and the juices run clear. Remove from the oven and set aside to rest for 10 mins before carving. Serve with green vegetables and a gravy made from the juices, if you like. Try one of our gravy recipes here.

JOYCE'S STUFFED CHICKEN

Steps:

• Pound chicken breasts flat to 1/4" thickness. Place in large baking dish. Add 1/2 cup italian dressing; turn to coat. Cover and refrigerate at least 30 minutes.
• In medium bowl, place radicchio and watercress; add remaining 1/2 cup italian dressing and toss to mix. Arrange radicchio and watercress on platter and refrigerate.
• Remove chicken from dressing and drain. Cut each chicken breast in half crosswise. Place an even portion of basil and tomatoes on each of 4 halves of chicken; top each piece of chicken with remaining half of chicken. With textured side of meat mallet, pound edges together to seal.
• In shallow dish, beat water and egg. On wax paper, mix bread crumbs and cheese. Dip chicken in egg mixture and then in bread crumb mixture.
• In large skillet, heat oil on medium-high heat. Add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease.
• Arrange chicken on radicchio/watercress mixture.