Opaque 25

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Stuffed chicken.. filling recipe?

I wanted to make stuffed chicken breast.. I saw a lot of recipes online and how to make it.. I was wondering if anyone knew of a very simple but tasty recipe for the filling.. I think I'd prefer a more spicy rather than sweet taste.. so no apples or cranberries. But make potatos, onions, spinach, that sort of stuff? I've never cooked stuffed chicken or turkey or anything so I'm a little lost. Also, once I stuff the chicken, do I just put it in the oven like I would cook a normal chicken? Thank you.

Impressive, easy stuffed chicken breasts
Wow your guests without breaking a sweat in the kitchen! Stuffed chicken breasts sound fancy, but they can be a cinch to make.

Easy fancy stuffed chicken breasts

Makes 4 servings; takes 45 minutes

You can use anything for stuffing — I first used reconstituted and sauteed porcini, dried tomatoes, olives and bread crumbs. Later I used kale, but settled on spinach with garlic, pine nuts and raisins. Reconstituted dried fruit would be nice, though so might sliced plums or even fresh tomatoes or peaches (with chopped basil in the pan sauce.) Intense flavors are good, since there’s not room for too much. Whatever you use, it should be about 1 cup packed total (or 1/2 cup per roll).

This recipe is nice because you don't have to cut a pocket, or pound the chicken — just tie it. Plus this method just requires one skillet. Finally, note: You can of course serve the chicken and greens separately, but the stuffed chicken is nice and fancy.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1/4 cup raisins
• 1/4 cup pine nuts
• 1 tablespoon minced garlic
• 1 pound fresh spinach leaves
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper
• 1/4 cup panko crumbs, optional
• 4 boneless chicken breasts (about 1 1/2 pounds)
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Heat the oven to 350 degrees F. Cut six 8-inch pieces of butcher twine. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When hot, add the raisins, pine nuts and garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes. Remove and roughly chop; stir in the panko crumbs. Note: Be sure to cook filling first, because it won’t cook inside the chicken and you want it to be fairly dry.

2. Spread two chicken breasts out on a work surface so that the side where the bones were is face up. Flatten them a bit with the palm of your hand. Put the stuffing on top of the two breasts, then top with the remaining breasts, end to end, so that the tapered side is on the same side as the rounded side (this ensures a tidy roll and even cooking). Tie each stuffed breast in three places with twine. Sprinkle all sides with salt and pepper and roll them around in the same pan you used to cook the spinach, adding another tablespoon of olive oil to coat them well. Transfer to the oven and bake, turning once, until the chicken is cooked through and opaque, 25 to 30 minutes.

3. Make a quick pan sauce while the chicken is resting: Remove the chicken from the pan and tent with foil. Set the pan over medium heat and add the vinegar, mustard and a little water. Cook, stirring frequently, until the sauce thickens into a thin syrup. Add a few more grinds black pepper. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve with a spoonful of the sauce drizzled over all.
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Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
3 chicken breasts

Ingredients

* 3/4 pound bacon, cut into 1 inch pieces
* 1 cup crumbled feta cheese
* 3 tablespoons sour cream
* 1/8 tablespoon dried oregano
* 1/8 teaspoon ground black pepper
* 3 (4 ounce) skinless, boneless chicken breast halves
*
* 1 cup all-purpose flour
* 2 eggs, beaten
* 1 cup dry bread crumbs
*
* 4 potatoes, peeled and cubed
* 1 sweet onion (such as Vidalia®), chopped
* 2 tablespoons butter
* 3 tablespoons sour cream

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.
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