BREAD CHICKEN STUFFING RECIPES

CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING ...

Classic roast chicken with bread and butter stuffing ... image

A good bread stuffing will never go out of style and it's the perfect way to use up stale, unwanted bread. It steams the chicken from the inside while also taking up a lot of roasting juices that might otherwise be lost. The result is a bird that's both moist and delicious.

Provided by Adam Liaw

Categories Main-course

Total Time 1 hours 30 minutes

Yield SERVES 4

Number Of Ingredients 11

Ingredients

1/2 loaf stale white bread (about 8 slices), crusts removed
100g unsalted butter, plus extra for the chicken
1 brown onion, finely chopped
1/2 tsp salt, plus extra for seasoning
1/2 cup roughly chopped fresh herbs (sage, parsley and thyme work well)
1/4 cup milk
1 whole free-range chicken (about 1.6kg)
Pan trivet
1 lemon, cut into eighths
2 carrots, halved lengthways
1 brown onion, peeled and roughly chopped

Steps:

1. Cut or tear the bread into one-centimetre cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass.

2. Heat oven to 190C. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the pan trivet, lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray.

3. Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is golden-brown, and then rest for another 15 minutes in a warm, draught-free place. Serve the chicken with the stuffing and a crisp green salad.

STUFFING STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT

Stuffing Stuffed Chicken Breasts Recipe: How to Make It image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! —Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 368mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

More about "bread chicken stuffing recipes"

CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING ...

A good bread stuffing will never go out of style and it's the perfect way to use up stale, unwanted bread. It steams the chicken from the inside while also taking up a lot of roasting juices that might otherwise be lost. The result is a bird that's both moist and delicious.
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Main-course

1. Cut or tear the bread into one-centimetre cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass.

2. Heat oven to 190C. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the pan trivet, lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray.

3. Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is golden-brown, and then rest for another 15 minutes in a warm, draught-free place. Serve the chicken with the stuffing and a crisp green salad.

See details

STUFFING STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! —Carol Mead, Los Alamos, New Mexico
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Dinner
Calories 200 calories per serving

In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

See details

STUFFING STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT

In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

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