New England harvest stuffed chicken - KATV - Breaking News, Weather and Razorback Sports

New England harvest stuffed chicken

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    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

Recipe from Chef Michael Solin of Springfield, Mass.

Prep Time:Prep 15 min
Total Time: 45 Min 

4- 6oz boneless chicken breast (pounded)
8 oz softened cream cheese
1/4 cup small diced granny smith apple
1/4 cup craisins
1/4 cup chopped walnuts
1/4 cup chopped chives
1-T worstershire sauce
2-t salt
2-t pepper
2-T EVOO

1.  Take the cream cheese, apple, craisins, walnuts, chives, worstershire sauce, 1-t salt and 1-t pepper and mix until combined (do not over mix).

2. Put the chicken skin side down on a cookie sheet, divide mixture into 6 even portions and place in the center of the chicken. With your hands, tuck the chicken around the mixture and flip over.

3. Arrange all 6 stuffed chickens on a cookie sheet skin side up. Mix the remaining EVOO, salt and pepper and brush the tops of the chicken. Bake at 400 degrees until the internal temperature reaches 165 degrees. serve with your favorite potato or grain and vegetable such as broccoli rabe, broccolini or asparagus and enjoy.

Servings: 4
Comments: This dish is a house favorite at the resteraunt I run. Enjoy!!

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