Roasted Chicken Breasts With Grape Stuffing Recipes

ROASTED CHICKEN BREASTS WITH GRAPE STUFFING

Steps:

• Season chicken generously with salt and pepper; refrigerate, covered, overnight. Arrange bread in a single layer on a rimmed baking sheet. Let dry at room temperature, uncovered, overnight.
• Preheat oven to 450 degrees with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over medium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.
• Transfer grape mixture to bowl with bread. Add broth and 1/4 cup parsley; toss until combined. Season with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with stuffing.

ROAST CHICKEN WITH GRAPES

Steps:

• Let chicken sit at room temperature: (70°F) for at least an hour so it comes close to room temp before roasting.
• Rest the chicken: Remove the roast from the oven and cover with aluminum foil. Let rest for 15 minutes. The internal temperature of the chicken will continue to rise.
• Serve: Serve with rice or egg noodles.

SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS

Steps:

• Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
• Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
• Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

ROAST CHICKEN WITH GRAPES

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

STOVE TOP STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
• Pound chicken to 1/4 inch thickness using a meat mallet.
• Add broccoli to the stuffing and mix lightly.
• Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges.
• Roll up each chicken breasts starting at the short end enclosing the stuffing mixture.
• Place the chicken, seam side down, in a 13x9 inch baking dish.
• Mix the soup and milk and pour over the chicken.
• Sprinkle with the cheese.
• Bake for 30 minutes or until chicken is cooked through 170 degrees.

CHICKEN BREAST WITH STUFFING

Steps:

• Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

CHICKEN BREASTS WITH GRAPE & PECAN STUFFING

Steps:

• Heat the oven to 350°F Make a sideways cut into each breast so you can fold the top half back like a book. Bat each side out slightly with a rolling pin to make the meat a bit thinner.
• Fry the onion in a little butter until soft then stir in the breadcrumbs, grapes, pecans, orange zest and tarragon and season.
• Divide the stuffing between the chicken breasts and fold the skin side of the chicken back over the filling. Smear a little butter over the skin and move carefully to a shallow roasting tin (a deep one will steam rather than roast them).
• Roast for 15 minutes or until the chicken is cooked through and the skin crisp and golden.
• Drizzle with orange juice and serve with juices from the tin and lemon wedges.