Stuffed Chicken Breasts
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 405 |
| pro | 34 g |
| total fat | 18 g |
| carb | 25 g |
Stuffed chicken breasts are elegant entertaining fare. Boneless breasts are fine, too, as long as they have a good covering of skin.
Ingredients
- 8 chicken breasts
- 2 tbsp butter, melted
- Stuffing:
- 2 tbsp butter
- 2 green onions, minced
- 3/4 cup parboiled rice
- 1/2 cup currants
- 1/4 cup chopped dried apricots
- 1-3/4 cups chicken stock
- 1 tsp grated orange rind
- 1/4 cup orange juice
- 1/4 cup toasted slivered almonds or pine nuts
- Salt and pepper
- 2 oz cream cheese, cubed
Preparation
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.
- Keywords : Main Course; Bake; Chicken; Rice; Currants; Apricots; Orange juice; Almonds;
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