Stuffed Chicken Breasts Recipe
I am sure you will not have a better recipe to compare with this Stuffed Chicken Breasts recipe? I prepare this Stuffed Chicken Breasts with Chicken as the main ingredient. It is an effortless Main Dish. Roll up your sleeves and try this yummy Stuffed Chicken Breasts recipe.
Ingredients
8 chicken breasts 8
2 tbsp butter, melted 25 mL
STUFFING
2 tbsp butter 25 mL
2 green onions, minced 2
3/4 cup parboiled rice 175 mL
1/2 cup currants 125 mL
1/4 cup chopped dried apricots 50 mL
1-3/4 cups chicken stock 425 mL
1 tsp grated orange rind 5 mL
1/4 cup orange juice 50 mL
1/4 cup toasted slivered almonds or pine nuts 50 mL
Salt and pepper
2 oz cream cheese, cubed 50 g
Directions
Stuffing: In heavy saucepan, melt butter over medium heat; cook onions, stirring, for about 1 minute or until softened.
Add rice, currants and apricots, stirring to coat.
Add stock, orange rind and juice; bring to boil over high heat.
Reduce heat and simmer, covered, for 15 to 20 minutes or until rice is tender and moisture is absorbed.
Add almonds, and salt and pepper to taste.
Fold in cream cheese; let cool completely.
Meanwhile, using sharp knife, remove bones from chicken breasts, leaving skin intact.
Gently loosen skin from 1 long side of each breast, leaving skin attached along curved edge.
Stuff about 1/2 cup (125 mL) stuffing under skin, pressing to spread stuffing evenly.
Tuck ends of skin and meat underneath.
Place chicken on greased rimmed baking sheet; brush with butter.
Bake in 375 digree F (190°C) oven, basting occasionally, for about 35 minutes or until golden brown and chicken no longer pink inside.
Skim fat from pan juice and serve pan juices with chicken, servings.
Add rice, currants and apricots, stirring to coat.
Add stock, orange rind and juice; bring to boil over high heat.
Reduce heat and simmer, covered, for 15 to 20 minutes or until rice is tender and moisture is absorbed.
Add almonds, and salt and pepper to taste.
Fold in cream cheese; let cool completely.
Meanwhile, using sharp knife, remove bones from chicken breasts, leaving skin intact.
Gently loosen skin from 1 long side of each breast, leaving skin attached along curved edge.
Stuff about 1/2 cup (125 mL) stuffing under skin, pressing to spread stuffing evenly.
Tuck ends of skin and meat underneath.
Place chicken on greased rimmed baking sheet; brush with butter.
Bake in 375 digree F (190°C) oven, basting occasionally, for about 35 minutes or until golden brown and chicken no longer pink inside.
Skim fat from pan juice and serve pan juices with chicken, servings.
