Chicken With Cashew Stuffing Recipe #110968

The stuffing in this chicken is divine. The chicken stays tender and the stuffing is a perfect complement. It is an attractive dish that will impress your guests. Even though it is easy to prepare it looks as if you worked all day on the dish.
by NcMysteryShopper
4 servings
1¼ hours 20 min prep
4
chicken breasts
Stuffing
1
cup cooked long grain and wild rice blend (I use Uncle Bens – you will have leftovers)
1/3
cup chopped onions
1
cup chopped fresh spinach
1/2
cup chopped cashews
1/2
cup chopped dried apricots
1
teaspoon chopped fresh basil
1/2
teaspoon black pepper
1/4
cup finely shredded parmesan cheese
1
clove garlic, minced
Combine all Stuffing ingredients in a small bowl and mix well.
Rinse chicken breasts and pat dry.
Place chicken breast between two sheets of waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
Spread stuffing evenly over breast and roll breast up (like a sleeping bag).
Place in buttered baking dish and brush tops of breast with butter.
Cook at 350 degrees for 45-50 minutes.

Cornbread, Sausage, Apple, & Pecan Stuffing Recipe #48165

Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
by Lizzie-Babette
12-14 servings
2¼ hours 40 min prep
12
tablespoons butter (1 1/2 sticks)
2
cups finely-chopped yellow onions
3
tart apples, cored and chunked, but not peeled (Jonathan, Winesap or Granny Smith)
1
lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
3
cups coarsely crumbled cornbread
3
cups coarsely crumbled whole wheat bread or multi-grain bread
3
cups coarsely crumbled French bread or Italian bread
2
teaspoons dried thyme
1
teaspoon dried sage
salt and pepper, to taste
1/2
cup chopped Italian parsley
1 1/2
cups shelled pecan halves (do not chop)
Preheat oven to 325 degrees Fahrenheit.
Melt half the butter in a large skillet.
Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
Remove onion and butter from pan and put in a very large bowl to be mixed later.
In same skilled, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
Remove apples and butter from pan and put in the bowl with the onions.
With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
When done, remove with a slotted spoon and add it to the mixing bowl.
Reserve drippings for basting later.
Add remaining ingredients to the mixing bowl and combine gently.
If you're going to stuff a turkey, cool completely in the refrigerator first.
To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
Uncover the pan for the last 10 minutes of cooking to brown.
Serve hot or warm.
Note: You may need to use additional broth as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.

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