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    You are in: Home / Recipes / Roasted Whole Chicken Breasts With Green Stuffing Recipe
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    Roasted Whole Chicken Breasts With Green Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Chef Kate's Note:

    I love roast chicken, but I don't like dark meat. I love the flavor that roasting chicken with skin and on the bone provides. My compromise--get whole--not split--chicken breasts, stuff 'em and roast 'em. And I love sauce, but not necessarily gravy--so this has a thin but not unsubstantial sauce, more than enough for the chicken and the potatoes.

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    Units: US | Metric


    1. 1
      Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
    2. 2
      Peel and roughly chop 4 cloves of garlic
    3. 3
      Roughly chop spinach
    4. 4
      Tear basil into small pieces
    5. 5
      Place large skillet over high heat
    6. 6
      When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
    7. 7
      Grate fresh nutmeg into skillet
    8. 8
      Stir fry until greeens are wilted and soft
    9. 9
      Remove from heat and set aside to cool
    10. 10
      Clean chicken breasts and remove any obvious clumps of fat or protruding skin
    11. 11
      Preheat oven to 425°F
    12. 12
      With your fingers, gently loosen skin from flesh of the chicken breasts
    13. 13
      Again, gently, stuff greens mixture between the skin and the flesh of the breasts
    14. 14
      Massage the surface of the breasts to evenly distribute the stuffing
    15. 15
      Cut each lemon in half lengthwise (stem to end)
    16. 16
      Rub the outside of the chicken breasts with butter
    17. 17
      Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
    18. 18
      Split the whole head of garlic into cloves; do not peel
    19. 19
      Scatter the garlic gloves in the bottom of the roasting pan
    20. 20
      Scrub potatoes; do not peel
    21. 21
      If very small, leave whole; if larger, cut in half
    22. 22
      Scatter potatoes in the bottom of the roasting pan
    23. 23
      Place the three whole breasts, skin side down, on the oiled rack
    24. 24
      Place a lemon half in the cavity of each breast
    25. 25
      Roast 20 minutes
    26. 26
      Baste with a third of the white wine
    27. 27
      Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
    28. 28
      Baste with pan juices
    29. 29
      Roast another 20 minutes
    30. 30
      Turn oven down to 375°F
    31. 31
      Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
    32. 32
      Roast another 10-12 minutes
    33. 33
      Check for doneness
    34. 34
      Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
    35. 35
      Remove excess fat from pan (there should be very little)
    36. 36
      Remove potatoes and keep warm
    37. 37
      Remove garlic cloves and squeeze out roasted garlic into the roasting pan
    38. 38
      Place pan on stovetop over medium heat
    39. 39
      Add mushrooms and allow to saute without stirring for 1 - 2 minutes
    40. 40
      Turn mushrooms and saute another minute
    41. 41
      Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
    42. 42
      Scrape to deglaze and simmer until slightly reduced
    43. 43
      Taste for seasoning
    44. 44
      (Optional) Whisk in 1 - 2 Tablespoons of butter
    45. 45
      Note: This is lovely served on a bed of steamed fresh spinach

    Ratings & Reviews:

    • on April 16, 2005


      I truly wish I had more than 5 stars to give this recipe. This reminded so much of Sundays at my Grandmother's....only better :-) The flavor of this is just wonderful, roasted chicken at its best. The only changes I made were using the button mushrooms I had on hand & thickening the gravy with a little cornstarch. I also used lots of cracked black pepper. I just loved the burst of flavor from the lemon & wine and thought the nutmeg was a wonderful touch. The chicken was moist, fall off the bone tender, and sooo good. I will definitely use this recipe again! Thank you Chef Kate!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2005


      We enjoyed this chicken very much! I did use chicken stock for the white wine but followed the rest of the recipe exactly. My DH loved the mushrooms and the potatoes were so tasty! Beginning to be a big fan nutmeg too, just the right touch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2005


      This dish was not quite what I expected. I did add a little cornstarch to the sauce, but the sauce didn't have much flavor. I followed recipe exactly; I, too, only had button mushrooms.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Whole Chicken Breasts With Green Stuffing

    Serving Size: 1 (810 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 831.5
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 13.8 g
    Cholesterol 170.6 mg
    Sodium 907.0 mg
    Total Carbohydrate 56.4 g
    Dietary Fiber 9.1 g
    Sugars 7.0 g
    Protein 56.9 g

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