Posted by sherry on January 10, 2001 at 19:44:20:
In Reply to: ISO: Stuffed chicken recipe posted by Lynda on January 10, 2001 at 15:57:13:
: ISO: Stuffed chicken recipe
ITALIAN STUFFED CHICKEN
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1 c. herb seasoned stuffing
mix
1/4 c. dry white wine or water
4 oz. Genoa salami, chopped
1/2 c. Mozzarella cheese (2
oz.), shredded
1/4 c. chopped onion
1/8 tsp. dried oregano,
crushed
3 to 6 chicken breasts (about
2 lb.)
2 Tbsp. butter or margarine
basil
Toss together stuffing mix and wine. Stir in salami,
cheese, onion, oregano and basil. Place chicken breast between
clear plastic wrap, working from center to edges; pound chicken
lightly with meat mallet. Spoon 1/3 cup of stuffing mix in
center and fold in sides of chicken and roll up the chicken.
Seal ends with toothpicks. In skillet cook stuffed chicken in
butter 5 minutes or until brown. Transfer to baking dish.
Bake, uncovered, in 350 degrees oven for 30 minutes or until chicken
is tender. Sprinkle chicken with parsley.
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STUFFED CHICKEN
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2 1/2 to 3 1/2 lb. chicken
Split back of chicken, spread open and put on chopping
board (like an eagle). Separate skin from body (breast and
thighs). Stuff with:
2 c. shredded zucchini
3 Tbsp. soft butter
parsley
Parmesan cheese
salt and pepper
4 oz. Ricotta cheese
1 egg
1/2 tsp. garlic powder
1 c. bread crumbs
Line bottom of 9 x 13-inch roast pan with 1/4-inch
slices of potatoes. Place chicken on top. Brush with melted
butter. Bake 10 minutes at 450 degrees, then 1 1/2 to 2 hours at
350 degrees.