From webmaster@nikibone.com Mon Jan 27 09:07:15 2003 Date: Sun, 26 Jan 2003 03:21:59 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: Stuffed Chicken Breasts (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Brie-Stuffed Chicken Breasts Cranberry Stuffed Chicken Breasts Cranberry and Apple Chicken Breast Recipe Brie-Stuffed Chicken Breasts 2 tablespoons olive oil 1 medium onion -- chopped 1 Granny Smith apple, cored, coarsely chop 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup apple cider 4 ounces Brie cheese, rind removed, cut into chunks 4 medium chicken breast halves, on the bone, with skin (2 lbs) Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 4000. Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm. Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4. Cranberry Stuffed Chicken Breasts 1 teaspoon olive oil 4 boneless, skinless chicken breasts, about 4 to 6 ounces each 1 small tart apple, peeled and diced 1 1/2 tablespoons olive oil 1/2 cup dried cranberries 1/4 cup balsamic vinegar 1 shallot, diced 3/4 cup chicken stock Heat 1 teaspoon oil in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes. In a small bowl, mix the cooked apple, cranberries, shallots and a splash of the chicken stock and set aside. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the remaining 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve. Cranberry and Apple Chicken Breast Recipe 4 to 6 boneless, skinless chicken breast halves 4 to 6 green onions 1/2 cup dried sweetened cranberries 1/2 cup chopped dried apple 1 clove garlic very thinly sliced 2 tablespoons brown sugar 2 tablespoons water 1 teaspoon lemon juice 2 teaspoons butter Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot. Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours. Serve over rice. Serves 4 to 6. Niki -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.