Stuffed Chicken Recipes – Easy & Quick To Prepare!

Roasted chicken and potatoes on black slate stone background, flat lay with copy space. Menu or recipe template

These stuffed chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy stuffed chicken recipes:

>> Stuffed Chicken Rolls

3 whole chicken breast

6 Parosciutto or ham — thinly sliced

6 low fat Swiss cheese — thinly sliced flour to coat chicken

1/2 pound fresh mushrooms — sliced

1/2 cup chicken stock

1/2 cup whit wine or Marcela wine

1/4 teaspoon ground rosemary

1/4 can parmesan cheese — grated

2 tablespoons cornstarch

1 teaspoon Kitchen Bouquet salt and pepper — to taste

1 teaspoon sugar — optional

Skin and bone chicken breasts and cut in half. Place chicken pieces

between 2 pieces of waxed paper and pound until slightly flattened. Place 1 slice prosciutto and 1 slice of cheese on each breast and roll up. Secure with a toothpick and roll in flour

>> Stuffed Chicken , Cyprus Style

1 Roasting chicken

3 tb Vegetable oil or butter

1/2 c Blanched, slivered almonds

3/4 c Raw long-grain white rice

1/2 c Dry white wine

1 1/4 c Water Salt

1 ts Ground cinnamon

1 pn Granulated sugar

1/2 c Currants Butter or vegetable oil (butter should be melted)

Wash and dry the chicken, reserving the liver, and set aside. In a

medium saucepan, heat the oil or butter and saute the almonds and

liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and sauté over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat.

Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wooden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing.

That’s it for today! If you want more stuffed chicken recipes just check below:

Source by Nathalie Sanders

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