Yummy Baked Stuffed Chicken Recipes

WHOLE STUFFED CHICKEN WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
• Gather the melted and cold butter.
• Using your hands or a brush, rub the chicken with the melted butter.
• Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
• Gather the ingredients.
• Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
• Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
• Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
• Loosely spoon the stuffing into the cavity of the chicken.
• Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
• Place the chicken, breast-side up, on the rack in the roasting pan.
• Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
• Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
• Gather the ingredients.
• Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
• Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
• Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
• Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
• Carve the chicken and serve with cooked stuffing and pan gravy.

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.

25 BEST STUFFED CHICKEN BREASTS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious stuffed chicken breast recipe in 30 minutes or less!

YUMMY BAKED STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil water and 1/4 cup butter in medium saucepan. Stir in contents of Stuffing Mix pouch; cover. Remove from heat. Let stand 5 minutes. Fluff with fork and set aside.
• Combine bread crumbs, salt, pepper and garlic powder. Place beaten eggs and bread crumbs in two shallow plates or bowls.
• Rinse chicken and pat dry. Slice each breast lengthwise to create a pocket. Stuff each breast generously with stuffing. Dip into beaten eggs, then into bread crumbs.
• Preheat large skillet with olive oil and 2 tablespoons butter. Fry breasts on both sides over medium-high heat until golden brown, about two minutes each side. Transfer to a lightly-greased 9x13 inch pan and bake covered for 20 minutes.
• Combine soup and milk and pour around chicken breasts. Cover and continue baking for 10 minutes. Uncover; bake an additional 10 minutes.
• Serve with your favorite side dish and enjoy!

YUMMY BAKED STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375°. Coat a 9x13-inch baking dish with cooking spray.
• Rinse chicken and pat dry with paper towels. Use a sharp paring knife to gently cut each breast in half lengthwise, without cutting all the way through, to make a pocket.
• In a skillet, heat olive oil over medium-high heat, then add mushrooms. Sauté about 5 minutes or until mushrooms have softened and are beginning to brown. Add garlic and spinach and cook 1-2 minutes, stirring, until garlic is fragrant. Add white wine, and cook about 7 more minutes, or until most of the liquid has evaporated, turning the spinach with tongs to wilt. Remove from heat and stir in the roasted peppers and mozzarella cheese. Season to taste with salt and pepper.
• To assemble: Season the chicken breasts with salt and pepper. Lay the chicken breast flat so that the "pocket" is open, and then fill each piece with ¼ of the stuffing mixture. Fold over the pocket and use 2-3 toothpicks per breast to secure the sides.
• Place chicken breasts in prepared baking dish. Pour the roasted garlic alfredo sauce over the chicken and bake, uncovered, for 30-35 minutes or until the internal temperature reaches 165° when checked inside the thickest portion. Let stand for 5 minutes, gently remove the toothpicks and serve.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.