Stuffed Creole Chicken
Servings
4Serving size
1 stuffed chicken thighThis recipe can be multiplied or divided by 2 and makes great leftovers.
Serve with Cheese Grits or Plain Grits or Romano Grits or Spicy Grits
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Ingredients
| 2 tsp. Olive oil |
| 1/2 pound Mushrooms, white, raw (sliced) |
| 1 Large Shallots, raw (minced) |
| 1/4 large Green bell peppers (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Salt Free Creole Seasoning (divided) |
| 2 ounces Reduced fat cream cheese |
| 4 thigh without skin Boneless, skinless chicken thighs |
| 1 spray Spray olive oil |
Instructions
Place the remaining teaspoon olive oil in the skillet. Add the shallot, green pepper and celery. Cook, tossing frequently, for about 10 minutes.
Add the salt, pepper, 1 1/2 teaspoons of the Creole seasoning and the cooked mushrooms. Cook for about 2 minutes and place in a bowl to cool.
Preheat the oven to 350°F.
While the mix is cooling, place each piece of chicken on a sheet of plastic wrap. Fold the wrap over to cover the chicken. Using a meat mallet or the back of a small sauce pan, pound the thighs until they flatten. Start in the center and work outward until the chicken has about doubled in size.
When the vegetables have cooled slightly, add the cream cheese and fold together until well blended.
Divide the vegetable stuffing into 4 portions. Place each portion on a flattened chicken thigh and roll the thigh tightly around the stuffing. Roll the plastic wrap around the rolled up chicken thigh and twist the ends, spinning the center like the wrapping around a Tootsie Roll. Place the rolled up chicken thighs in the freezer for about 20 minutes.
Spray the pan in the oven lightly with oil. Unwrap the chicken thighs and place them in the pan. Sprinkle with the other 1/2 teaspoon Creole Seasoning. Roast for about 20 minutes, turning about three times until browned on each side. Serve.
Serve this recipe with one of these starch side dishes.
Cheese Grits
Place the water in a medium sauce pan over high heat. When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes, stirring to…
Plain Grits
Place the water and salt in a large sauce pan over high heat. When the water boils, slowly pour in the grits while whisking continuously. Reduce the heat to a simmer and cook for about 15 minutes. Whisk frequently. When the grits are nearly done most of the water will…
Romano Grits
Place the water in a medium sauce pan over high heat. When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes stirring to…
Spicy Grits
Place the oil in a medium sauce pan over medium high heat. Add the shallot and cook for about 1 minute. Add the corn and cook, tossing frequently, for about 5 minutes until the kernels begin to brown. Add the cornmeal, water, salt and pepper. Reduce the heat to low…
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Serve this recipe with one of these vegetable side dishes.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
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Place the olive oil, soy sauce, mustard, honey and pepper in a bowl. Whisk until smooth. Place a small skillet over medium high heat. Add the pumpkin seeds and toast for about 10 minutes until lightly browned. After about 5 minutes of toasting add the dried thyme leaves and toss…
Kale with Roasted Garlic Cream
Place the garlic, vegetable stock, salt, milk, honey, and white wine vinegar in a mini-chopper or blender and puree until smooth. Set aside. Place the olive oil in a large skillet over medium-high heat. Add the kale and the pepper and sauté, stirring frequently, for about 3 minutes or until…
Maple Sweetened Collard Greens
Heat the olive oil in a large skillet over medium heat. Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently. While the onions are cooking, wash the collards well and slice into 1/2-inch-thick chiffonade. Add the collard greens to the pan…
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Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Southwestern Slaw
Place the boiling water in a cup or small bowl and add the dried chili. Let it steep for about 15 minutes. Place the olive oil, lime juice, maple syrup, salt, and pepper in a mini chopper or blender. Add the steeped chili (discard the water) and blend until smooth.…
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Stuffed chicken recipes like this one are a lot easier than you think. The key is to pound the chicken just right. Use a piece of cling wrap about 18 inches long. Place the chicken breast or thigh on the left half of the plastic film and fold the other half over. I have a meat mallet but you can use the back of a sauce pan. Start with the thickest part of the meat and pound lightly, working your way toward the outside.
After pounding the meat peel one side of the plastic back. Place the stuffing on the flattened chicken and roll up into the tube. You can then roll the cling wrap around the stuffed chicken. Hold the tube up and spin the tube holding the ends of the plastic. When the tube is very tight twist the ends of the plastic.
Some stuffed recipes are breaded, but either way both benefit from chilling in the freezer. This firms the whole bundle, making it easier to handle.