Does anyone have a good recipe for chicken stuffing?

Question

Thinking ahead for Christmas and Thanksgiving

Answer 1

My wife uses uncle bens wild rice mix, for orange glazed hens. Its really good.

Answer 2

Take a packet of course bread crumbs, heat about 200 grammes butter and add bread crumbs, add to breadcrumbs some chopped parsely, 2 to 3 garlic cloves, and the juice of large lemon, mix all together until consistency is quite thick, then stuff in the middle of the chicken and roast as usual.

Answer 3

depending on the number of people use these ingredients:

box/bag of prepared croutons
for every box/bag used, add 1 cup chicken stock
add sauteed onion, celery, dry/fresh sage, salt & pepper to taste

combine croutons and chicken stock in pan until croutons are soft, add all other ingredients, stir to combine

Put into a casserole dish and bake on high heat( 300-325) for about 15 minutes....

Answer 4

well u can go 2 a store and buy a box of stuffing and just cook it

Answer 5

You can do either one of the two recipes. I put it that way so that you can choose.

Stuffed Breast of Chicken

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Cook Time: 28 minutes
Yield: 6 servings

Filling:
1 tablespoon vegetable oil
3 ounces spinach, stemmed, and washed (about 3 cups)
1 cup ricotta cheese
1/4 cup grated Asiago
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Chicken:
6 chicken breasts, boneless, tenderloin attached (about 3 pounds)
1 cup unsalted butter, room temperature
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh marjoram leaves
Kosher salt and freshly ground black pepper


Preheat oven to 450 degrees F.
To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes.
Drain the spinach squeeze dry and finely chop. Combine the ricotta, chopped spinach, Asiago, and nutmeg. Season the mixture with salt and pepper.

To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back. Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose. Arrange the stuffed chicken breasts, skin side up, in a baking dish.

Mix the butter with the garlic, herbs, salt, and pepper. Rub the butter mixture over the chicken. Refrigerate for at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice chicken breasts and serve with pan juices.

Chicken Stuffed with Lobster Meat

Recipe Summary
Prep Time: 40 minutes
Cook Time: 30 minutes
Yield: 6 to 8 servings

1 steamed lobster (1 1/2 pound)
4 tablespoons unsalted butter
6 scallions, finely chopped
1/4 cup white wine
1 1/2 tablespoons flour
1/4 cup heavy cream
Pinch cayenne pepper
Salt and freshly ground pepper, to taste
8 boneless chicken breast halves (about 3 pounds) with or without skin
Olive oil, for glazing

Preheat oven to 350 degrees F. Position rack in center.
Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside

Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream. Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.

Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.

Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.

Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.

Answer 6

stove top