Stuffed chicken breasts are elegant entertaining fare. Boneless breasts are fine, too, as long as they have a good covering of skin.
- Portion size 8 servings
- 8 chicken breasts
- 2 tablespoons butter melted
- 2 tablespoons butter
- 2 green onions minced
- 3/4 cups parboiled rice
- 1/2 cup currant
- 1/4 cup chopped dried apricot
- 1 3/4 cup chicken stock
- 1 teaspoon grated orange rind
- 1/4 cup orange juice
- 1/4 cup toasted slivered almond
- 1/4 cup toasted slivered pine nut
- salt and pepper
- 2 oz cream cheese cubed
Stuffing: In heavy saucepan, melt butter over medium heat; cook onions, stirring, for about 1 minute or until softened. Add rice, currants and apricots, stirring to coat. Add stock, orange rind and juice; bring to boil over high heat. Reduce heat and simmer, covered, for 15 to 20 minutes or until rice is tender and moisture is absorbed. Add almonds, and salt and pepper to taste. Fold in cream cheese; let cool completely.
Meanwhile, using sharp knife, remove bones from chicken breasts, leaving skin intact. Gently loosen skin from 1 long side of each breast, leaving skin attached along curved edge. Stuff about 1/2 cup (125 mL) stuffing under skin, pressing to spread stuffing evenly. Tuck ends of skin and meat underneath. Place on greased rimmed baking sheet; brush with butter. Bake in 375°F (190°C) oven, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside. Skim fat from pan juices and serve pan juices with chicken.
Nutritional facts <b>Per serving:</b> about
- Protein 34 g
- Calories 405.0
- Total fat 18 g
- Total carbohydrate 25 g