Sunday, March 30, 2008

Stuffed Chicken (with three types of stuffing)

Stuffed Chicken


Stuffing (3 recipes below)
4 bone-in, skin on chicken breast halves
2 tsp. butter, melted
salt and pepper

Preheat oven to 375 degrees. Grease 9 X 9 inch pan. Prepare desired stuffing. Loosen skin from chicken by inserting fingers between skin and meat; gently separate in center, but leave skin attached at sides. Spread 1/4 of the stuffing evenly between meat and skin of each breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Brush with butter and sprinkle with salt and pepper. Bake uncovered 45-55 minutes or until done.


Smoked Gouda and Spinach Stuffing
30 oz. frozen, chopped spinach
1 3 oz. package of cream cheese, softened
1/2 cup gouda or swiss cheese, shredded
1/4 tsp. nutmeg

Squeeze spinach to drain and spread on paper towels and pat dry. Mix remaining ingredients. Stir in spinach.


Cranberry-Wild Rice Stuffing
1 cup hot water
1 cup cooked wild rice
1/2 cup chopped pecans
1/2 cup dried cranberries
1/4 cup butter, melted
1 large onion
1 6 oz. package of stuffing mix, prepared


Apple-Hazelnut Stuffed Chicken
1/4 cup hazelnuts, thinly sliced
1 medium apple, chopped
1 3oz. package of cream cheese, softened

2 comments:

Karen said...

oh YUM. we are SO making one of these. you rock.

Nick said...

Awesome! That last two look the best to me, I really will be trying this soon. Thanks.

- The Peanut Butter Boy