Oven Roasted Chicken With Spinach Stuffing Recipes

BAKED CHICKEN AND SPINACH STUFFING

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix syrup, preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
• Bake uncovered 40 to 45 minutes. Meanwhile, toast waffles until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir about 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat; cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.
• Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Spoon remaining syrup mixture in pie plate over chicken. Serve chicken with stuffing.

ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES

Steps:

• Mix thoroughly and reserve for seasoning the chicken.
• Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
• While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

OVEN ROASTED CHICKEN WITH SPINACH STUFFING

Steps:

• Preheat oven 350°F.
• In large bowl mix stuffing mix with water.
• In large skillet melt butter over med heat.
• Add onion, garlic, sage and rosemary.
• Sauté about 2 minute.
• Add spinach.
• Sauté for another 5 minutes or until tender.
• Remove from heat.
• Add cream.
• Mix spinach mixture with stuffing in bowl.
• Spoon stuffing into chicken.
• Close with metal skewers.
• Sprinkle chicken with poultry seasoning and paprika.
• Bake in roasting pan 1 hr 45 minutes - 2 hours.
• Let stand 15 minutes before serving.

BAKED CHICKEN AND SPINACH STUFFING

Steps:

• Heat oven to 350°.
• Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
• In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
• Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
• Spoon syrup mixture over chicken.
• Bake uncovered for 25 minutes.
• Meanwhile, toast waffle sticks as directed on box.
• Cool slightly, about 2 minutes.
• Cut waffles into 3/4-inch cubes; set aside.
• Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
• In a 10-inch nonstick skillet, melt butter over medium heat.
• Add onion; cook and stir 2 minutes or until tender.
• Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
• Sprinkle with poultry seasoning and sage.
• Remove from heat; stir in spinach.
• Cool about 5 minutes.
• Stir in egg white and pecans.
• Spoon stuffing into casserole; place in oven with chicken.
• Bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
• Serve chicken with stuffing, spooning remaining sauce in pan over chicken.

OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
• Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

BREADED SPINACH-STUFFED CHICKEN

Steps:

• In a large nonstick skillet, cook spinach in 1/2 in. of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add spinach and set aside., Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, combine egg substitute and water. Dip each roll-up in egg mixture, then roll in crumb mixture., Place seam side down, in a 13-in. x 9-in. baking pan coated with cooking spray. Drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Discard toothpicks.