Chicken with Fruit and Veggie Stuffing

Brynie Greisman Recipe By
  • Cook & Prep: 2.5 h
  • Serving: 6
  • No Allergens

This chicken recipe smacks of fall with its caramelized stuffing and superb sweet/ savory seasoning. It’s really a meal-in-one that will be enjoyed by all.

Ingredients (14)

Stuffing

Chicken

Start Cooking

Prepare the Stuffing

  1. Heat olive oil in a large frying pan. Add veggies, fruit, and seasoning and stir to coat. Sauté uncovered for 15 minutes, until mixture looks caramelized. Stir occasionally. Cover for two minutes to steam and soften veggies/fruit more.

Stuff and Bake the Chicken

  1. Preheat oven to 350 degrees Fahrenheit and line a baking pan with Gefen Easy Baking Parchment Paper.

  2. Smear about one tablespoon of honey mustard on each piece of chicken, under the skin. Place stuffing on the honey mustard layer and cover well with skin to hold in place. Place the stuffed chicken in the pan. You can scatter leftover stuffing around the chicken.

  3. Combine olive oil, ketchup, garlic powder, and paprika in a small bowl. Smear evenly over chicken pieces.

  4. Cover with a piece of parchment paper and then aluminum foil. Bake for one and a half hours covered and half an hour uncovered. Leave covered on the counter until ready to serve.

Note:

Freezes well. Defrost the chicken in the fridge overnight or on the counter. Reheat and serve.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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