DEBONED STUFFED CHICKEN RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Steps:

• Mix the crumbled cornbread and the bread crumbs in a large bowl. Add sausage, raisins, and apple pie filling. Mix well. Add seasonings. Pour in half of the chicken broth and the cream of mushroom soup and stir well. Add the remaining broth until you get the moisture consistency desired.
• Lay the shoulder flat. Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides. Roll the roast from the shortest end. Using several lengths of cotton twine, tie the roast securely and knot the string.
• Place the rolled roast in a roasting pan coated with oil and flour. Rub the meat with the olive oil. Sprinkle with salt and pepper, rosemary and sage. Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes. Remove cover, and allow the roast to brown slightly. Allow roast to cool slightly before slicing.