Posted by sherry on January 10, 2001 at 19:42:24:
In Reply to: ISO: Stuffed chicken recipe posted by Lynda on January 10, 2001 at 15:57:13:
: ISO: Stuffed chicken recipe
NORWEGIAN STUFFED CHICKEN
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1 pkg. (10 oz.) frozen chopped
spinach, defrosted and
drained
1 1/2 c. shredded Jarlsberg
cheese
1/2 c. fresh bread crumbs
1/2 c. shredded carrot
1/2 c. sliced green onion
1/4 c. chopped parsley
2 Tbsp. snipped fresh dill
1/2 tsp. salt
1/8 tsp. pepper
1 egg, well beaten
3 whole chicken breasts, split
1/4 c. butter
2 Tbsp. lemon juice
2 Tbsp. chopped parsley
In bowl, combine spinach, Jarlsberg cheese, bread
crumbs, carrot, green onion, parsley, dill, salt, pepper and
egg. Use to stuff chicken breasts by spooning filling between
breast meat and skin. Place skin side up in shallow baking
dish. Combine butter, lemon juice and remaining parsley.
Spread over chicken. Bake at 375 degrees for 45 minutes or until
tender. Baste frequently with pan drippings. Makes 6 serv-
ings.
Note: If desired, prepare 1 package (1 3/4 ounces)
white sauce mix according to package directions. Stir in 1 cup
shredded Jarlsberg cheese and 1 tablespoon snipped fresh dill.
Serve with chicken.
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CONNIE'S STUFFED CHICKEN
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1 c. chicken livers
2 chicken thighs
2 c. water
2 Tbsp. chicken bouillon
powder
1 (10 3/4 oz.) can cream of
chicken soup
1/4 c. onion, chopped
1/8 c. bell pepper, chopped
2 garlic cloves, pressed
2 Tbsp. celery, chopped fine
1/4 c. parsley, chopped
2 tsp. poultry seasoning
1 tsp. fresh black pepper
3 c. cooked, cooled corn
bread, crumbled
1 roasting chicken (3 1/2 to 4
lb.)
In saucepan boil together chicken livers, thighs, water
and bouillon. Cook until fork penetrates thigh without diffi-
culty. Cool. Save liquid. Preheat oven to 375 degrees. In a large
mixing bowl combine onion, bell pepper, garlic, celery, season-
ings and corn bread. Mix well. Chop cooked chicken liver and
thighs. Add chopped meat to corn bread mixture. Moisten
mixture with reserved liquid until wet, but not soupy. Stuff
into roasting chicken. Bake chicken in 375 degrees oven for 2 1/2 to
3 hours until golden brown. Remaining stuffing can be frozen
for later use or baked in a covered dish for 1 hour. Serves 4
to 6.
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STUFFED CHICKEN BREASTS SUPREME
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8 (half) boned chicken breasts
1 (6 oz.) pkg. Swiss cheese
(baby), ground
1/4 lb. salami (ground)
1 bunch green onions, chopped
1 egg
1 pkg. (2 1/2 oz.) seasoned
coating mix for chicken
1/2 stick butter or margarine
Place each chicken breast between 2 sheets wax paper and
pound with wooden mallet. Combine the ground Swiss cheese,
salami and green onions in bowl. Place 1/4 cup of cheese
filling in center of chicken breast. Roll up tightly and
fasten with toothpick. Beat egg in shallow dish and place
coating mix on wax paper. Dip chicken in egg; roll in mix.
Place single layer in greased baking dish. Bake at 400 degrees for 40
minutes. Serve with favorite cheese sauces. These freeze
beautifully after coating.
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STUFFED CHICKEN JAMAICAN STYLE
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1 roaster chicken (6 lb.)
sweet potato stuffing
Rub inside chicken with salt and pepper. Lightly fill
body and neck with sweet potato stuffing. Truss. Brush skin
thoroughly with melted butter. Place chicken, breast up, in a
shallow roasting pan. Roast, uncovered, at 325 degrees for 3 1/2
hours or until tender. Keep moist during roasting by basting
with fat from pan.
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HAM STUFFED CHICKEN BREASTS
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1 c. diced cooked ham
1/4 c. dairy sour cream
1 tsp. herb seasoning
3 whole chicken breasts,
split, skinned and boned
1 egg, slightly beaten
instant mashed potato flakes
3 Tbsp. butter
1 (1 1/4 oz.) envelope chicken
gravy mix
1 Tbsp. lemon juice
Combine ham, sour cream and 1/2 teaspoon herb seasoning.
Flatten chicken breasts with meat pounder or dull side of heavy
knife. Place a spoonful of ham mixture on each chicken breast;
roll to enclose ham mixture. Tie securely with string. Dip
chicken breasts in egg; roll in potato flakes to coat.
Melt butter in skillet. Add chicken breasts; cook over
medium heat, turning occasionally, for 20 to 30 minutes or
until brown and thoroughly cooked. Prepare gravy mix as
directed on envelope; stir in lemon juice and remaining herb
seasoning. Serve with chicken breasts. Makes 6 servings.