CHICKEN WITH PEACH STUFFING
This is my favorite kind of recipe...something that tastes so good, yet requires a minimum of preparation. This simple dish is just right, now that my husband and I are empty nesters, yet it's elegant enough to serve for company dinner. -Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain peaches, reserving juice; set the peaches aside. Add enough water to juice to measure 1 cup; set aside., In a large skillet, brown chicken on both sides in oil. Gradually stir in the peach juice mixture, butter, brown sugar, vinegar and allspice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until a thermometer reads 170°. Stir in stuffing mix and peaches. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed.
Nutrition Facts : Calories 404 calories, Fat 15g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 846mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.
BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS
Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.
Provided by Geema
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon olive oil in a skillet over medium heat.
- Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
- Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
- Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
- Stir in Brie, salt and pepper.
- Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
- Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
- Heat 1 tablespoon olive oil in skillet over medium-high heat.
- Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
- Remove from skillet, and keep warm.
- Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
- Cook over medium high heat for 2 minutes.
- Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
- Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
BAKED CHICKEN WITH PEACHES
This is an elegant main dish that can be served to company or any special occasion. It doesn't take a lot of preparation or time. It is not only easy and quick it serves up beautifully as well.
Provided by Barb G.
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preaheat oven to 350 degrees.
- Place chicken in a lightly greased 9x13 inch baking dish.
- Sprinkle with 1/2 cup of the brown sugar.
- Place peach slices over chicken.
- Sprinkle with the remaining 1/2 cup brown sugar, ginger,cloves and lemon juice.
- Bake at 350 degrees for 30 minutes, basting with the juices, or until chicken is cooked through and the juices run clear.
- FOR A SAUCE; mix 1/2 tablespoon cornstarch with 1/2 cup cold water; pour mixture into cooking juices,the mixture will thicken and become a sauce;Pour over chicken and peaches.
Nutrition Facts : Calories 338.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 91.2, Sodium 116.7, Carbohydrate 42.4, Fiber 1, Sugar 40.9, Protein 37
CHICKEN BREAST WITH STUFFING
Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
CHICKEN MELBA (STUFFED CHICKEN WITH PEACHES AND BRIE)
I have not met anyone yet who hasn't LOVED this dish. It is from my favorite cookbook, Simply Delicious Cooking. Enjoy! The picture I posted is actually the picture from the cookbook.
Provided by Trixyinaz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- RASPBERRY COULIS: Puree raspberries in a food processor.
- Strain.
- Discard pulp and seeds.
- Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
- Heat slowly until sauce thickens.
- Set aside.
- CHICKEN MELBA: Preheat oven to 350 degrees.
- Pound each breast flat.
- Top with peach slices and cheese.
- Roll to fill the breast, secure with toothpicks if needed.
- Place on a greased sheet and brush chicken with butter.
- Place in oven and bake 15 minutes.
- Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
- Pour sauce over chicken and serve.
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