Best Sourdough Herb Stuffed Chicken Recipe 465 Recipes

ROAST CHICKEN WITH SOURDOUGH STUFFING

Roast Chicken with Sourdough Stuffing image

Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 9

Ingredients

1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups)
2 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, diced small
1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme
1/2 to 2/3 cup chicken broth
Salt and pepper
1 chicken (about 5 pounds)

Steps:

Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g

SOURDOUGH-HERB STUFFED CHICKEN RECIPE - (4.6/5)

Sourdough-Herb Stuffed Chicken Recipe - (4.6/5) image

Provided by á-25087

Number Of Ingredients 22

Ingredients

For the stuffing:
1 package thin sliced chicken fillets (thin is best, or you can mallet them thinner). Usually 4-5/pack
About a dozen small skewers (larger than toothpicks, smaller than full length skewers)
Dill havarti cheese, sliced (couple slices/each fillet)
Sharp Cheddar Cheese, sliced
1 can chicken broth, low sodium
Paprika, for sprinkling on top stuffed chicken before cooking
Slices of thin maple ham, or black forrest (1 thin slice/each chicken fillet)
2 T butter
1/3 cup non-sweet white wine for deglazing
2.5 cups freshly multi-grain sourdough bread crumbs (i do in food processor, sourdough is important flavor-wise for this one, coarse crumbs) This is enough for 5 small chicken fillets.
1 T fresh chopped parsley
1/4 cup shredded Italian cheese blend(like Parm Romano)
2 cloves fresh garlic, minced
5-6 dashes poultry seasoning
1/4 tsp paprika
1/4 tsp dill, dried
1/4 tsp found black pepper
1/4 tsp dried thyme (fresh thyme use more)
1/4 tsp lemon zest
1/4 tsp kosher salt
1 T prepared Ranch Dressing

Steps:

Soak wooden skewers in water Preheat oven to 375 with rack one level above center if possible. Rinse chicken fillets, and pound thinner if necessary (they don't have to be completely uniform) S&P chicken on both sides. *Make Stuffing:* Combine all stuffing ingredients, mixing well. Add about 1/4 cup the chicken stock to moisten (or just enough to be able to handle it so it will stick together). *Stuff & cook chicken breast fillets:* Layout slices of both cheeses and ham, one for each thin, chicken fillet. Layout each chicken slice on wax paper or clean surface and place one slice of ham centered over each fillet. Next add slice of sharp cheddar and dill havarti to each fillet. now add heaping handful of moistened stuffing to each in the center. wrap up ends of chicken fillet up around stuffing, and fix with toothpicks crosswise so it will hold in stuffing. In a large shallow skillet on stove, melt 2 T butter & preheat. Carefully transfer the stuffed chicken breasts onto heated skillet and cook on med-low to brown initially. Sprinkle with paprika on top of each fillet. After about 8 minutes, deglaze with about 1/3 cup of white wine and continue to brown on stove. (you should see bottom and some of the sides of the chicken are beginning to turn whiter and cook through. Now add about 1/2 cup of chicken stock to bottom of pan & transfer to oven to finish cooking. If your skillet is not oven safe, place chicken, added broth & all cooking juices into a foil-lined 9x13 dish for oven to finish cooking. Continue to cook until chicken fillet is done, even at top, cheese is bubbly and stuffing and ham edges are crisp/slightly toasted. (about 10-18 more mins, depending on oven & chicken thickness) Remove from oven and let cool several minutes. Remove wooden skewers and serve!