Best Chicken Breasts Orange Stuffed Recipes

Stuffed Chicken Breasts with Rosemary-Orange Dressing image

Provided by Jeanne Kelley

Yield Makes 6 servings

Number Of Ingredients 16

Chicken and stuffing:
1 cup pitted brine-cured green olives
1 tablespoon olive oil
1 large garlic clove, peeled
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon finely grated orange peel
6 boneless chicken breast halves with skin
Dressing and oranges:
6 tablespoons orange juice
2 tablespoons chopped fresh rosemary
4 garlic cloves, pressed
1 tablespoon finely grated orange peel
3/4 cup olive oil
1/2 cup chopped pitted brine-cured green olives
Nonstick vegetable oil spray
2 large unpeeled oranges, each cut into 6 wedges

Steps:

For chicken and stuffing:
Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For dressing and oranges:
Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.

Chicken Breasts, Orange Stuffed image

Provided by Sydney Mike

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breast halves
salt
pepper
1/2 cup onion, finely chopped
1 tablespoon unsalted butter
1 orange, peeled, sectioned, cubed
1/2 cup golden raisin
1/4 cup dry breadcrumbs
1/2 teaspoon thyme
1 egg
1/4 cup milk
1 cup dry breadcrumbs
1/3 cup unsalted butter, melted

Steps:

Place breast halves, one at a time, between plastic wrap & using a rolling pin or the flat side of a meat mallet, flatten each piece until it is about 1/4" thick.
Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
In a small skillet, saute the onion in 1 Tbsp of butter until tender. Stir in the cubed orange, raisins, 1/4 cup of bread crumbs & thyme.
Spread each breast evenly with the orange & crumb mixture, then roll up each breast with the stuffing inside. Tuck in the ends to help seal.
Beat together the egg & milk, then dip the rolled up breasts into the egg mixture. Roll each breast carefully in the 1 cup of dry bread crumbs, & place in a baking dish with high sides. Cover loosely & refrigerate 30 minutes or until ready to bake.
Preheat oven to 425 degrees F, & bake for 30 minutes until golden brown, basking several times with the melted butter during the last 15 minutes of baking time.

Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 rib celery, finely chopped
1 small onion, finely chopped
1/4 red bell pepper, finely chopped
6 ounces, drained weight, lump crab meat
1/2 teaspoon ground thyme or poultry seasoning
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 thin slices good quality white bread toasted and buttered, then diced
2 to 3 tablespoons chopped fresh parsley leaves
3 tablespoons melted butter
8 jumbo shrimp, peeled and deveined, tails in tact
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
1 teaspoon ground thyme or poultry seasoning
1 tablespoon extra-virgin olive oil
3 jiggers brandy
1 large navel orange, zested
Parsley sprigs and sliced navel oranges, for plate garnish

Steps:

Preheat oven to 400 degrees F.
To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges