Spinach Lemon Basil Stuffed Chicken Mutsiyas Boneless Recipes

LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Steps:

• Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
• Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
• Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
• Heat oven to 200°F.
• Heat oil in skillet over medium heat.
• Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
• Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
• Remove breasts from skillet and place in baking dish in oven to keep warm.
• Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
• Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

SPINACH & LEMON BASIL STUFFED CHICKEN "MUTSIYAS" (BONELESS)

Steps:

• The first step before stuffing the chicken is to remove the bones. The bones are removed from the opening in the bottom of the chicken, without cutting or breaking the outer enclosure. The stuffed chicken keeps its shape!
• Cut chicken breast to small pieces process little amount repeatedly through a food processor fitted with metal blades until they are reduced to a fine chopped pieces. Place into a large mixing bowl.
• Repeatedly through a food processor, add the spinach, lemon basil, green onions, red bell pepper, string beans, and the garlic and onions. Add them into the mixture together with the chopped breast.
• Add the salt and pepper and fresh lemon juice,lemon zest and (1/2)chicken broth (optional: add your other favorite spices) - Finally, add the 2 fresh eggs into the bowl. Mix them all together until all ingredients are well mixed and blended.
• Season the chicken with salt and pepper.
• Stuff the wing cavities first, then the legs and thighs,. . and finally the body, until all the stuffing is used.
• Place the boiled eggs in the center of the stuffed chicken.
• Close the openings with metal pins and kitchen string.
• Preheat oven 360 F. Place the chicken in a oiled oven pan. Add herbs on top of the chicken.
• Drizzle the extra-virgin olive oil. Cover with aluminum foil and place in the oven.
• Remove aluminum foil after about 1 hour.
• When the chicken is browned, add wine. After the wine is evaporated add (1/2)broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). The chicken will cook for a total of about 2.5 to 3 hours.
• Decorate with salad leaves, herbs, and orange slices.

LEMON AND GARLIC CHICKEN WITH SPICED SPINACH

Steps:

• Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
• Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
• Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
• Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
• Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.