Stuffing chicken simply means you need to pound the chicken breasts thin with a mallet, put some filling in them, roll the chicken up, and secure it with toothpicks. There is nothing more complicated to learn about stuffing chicken than that.
You can stuff chicken with anything you like. Ham and cheese make a popular chicken stuffing. To make this, simply flatten some chicken breast halves, add a slice each of cheese and ham, and roll the chicken up. Secure it with toothpicks and saute it until it is cooked through. You can liven up this recipe by adding chopped sun-dried tomatoes, fresh basil or some spinach.
Side Dishes for Stuffed Chicken
Serve stuffed chicken with anything you fancy. Mashed potatoes, French fries, and rice are all good. Green beans, baked beans, corn on the cob, onion rings and fried mushrooms all go nicely with all stuffed chicken recipes.
Easy Recipe for Apple Stuffed Chicken
This is an easy recipe with a gourmet flavor. The wine, apple juice, chicken, green onions and other ingredients go together so well and this recipe makes enough to serve four people.
You will need:
* 6 finely chopped green onions
* 2 tablespoons butter
* 2 tablespoons white wine or dry sherry
* 1/8 teaspoon salt
* 2 tablespoons minced fresh parsley
* 1 cup apple juice
* 2 peeled, cored, chopped Granny Smith apples
* 1 tablespoon cornstarch
* 1/2 cup whole wheat breadcrumbs
* 4 boneless chicken breast halves
* Parsley sprigs, to garnish
* Hot cooked rice, to serve
How to make it:
Melt half the butter in a skillet over a moderate to high heat, and then add the onions. Saute them for three minutes, stirring often. Take the onions off the heat and stir in the breadcrumbs, apples, salt, parsley and two tablespoons of the apple juice. Stir well. Transfer the mixture to a bowl and wipe the skillet out.
Pound the chicken breast halves between plastic wrap sheets and divide the apple and breadcrumb mixture over the middle of each piece. Roll the chicken breasts up, enclosing the stuffing, and tuck the ends underneath. Use toothpicks to secure them. Add the rest of the butter to the skillet and melt it over a moderate to high heat.
Add the chicken rolls and cook them until they are browned all over. Add two more tablespoons of the apple juice plus the sherry or wine. Cover the skillet and turn the heat down. Simmer the chicken gently for forty five minutes, then transfer it to a serving platter and remove the toothpicks.
Add the cornstarch to the skillet and stir it into the juices until the mixture is smooth. Stir in the remaining apple juice and bring this sauce to a boil. Cook it until the sauce is thick, and then serve the chicken with the hot rice. Pour the sauce over the top and garnish with fresh parsley.