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1 package (6 ounces) Stove Top Cornbread Stuffing mix 1 ½ cups orange juice ½ stick butter or margarine 1/3 cup honey 3 tablespoons orange juice 6 to 8 boneless skinless chick breasts cut in half 6- 8 slices uncooked bacon, cut in half.
Melt the butter or margarine in the microwave and add orange juice. Add stuffing crumbs and stir to moisten.
Mix the honey and 3 T orange juice in a small bowl. Arrange the chicken in a single layer in a 13x9 inch pyrex dish. Brush or spoon half of the honey mixture over the chicken. Press ½ cup of stuffing on each serving and top with ½ slice of raw bacon. Spoon or drizzle remaining honey mix over the top. Cover with foil.
Bake 45-50 minutes in a 375⁰ oven. Uncover and broil for a few minutes to crisp and brown the bacon (watch carefully!).
This seems to be on par with Anne's scrumptious dish. I made this last night for a group and it was a big hit. Honey-Glazed Apple-Bacon Stuffed Chicken
Honey-Cornbread Chicken
ReplyDelete1 package (6 ounces) Stove Top Cornbread Stuffing mix
1 ½ cups orange juice
½ stick butter or margarine
1/3 cup honey
3 tablespoons orange juice
6 to 8 boneless skinless chick breasts cut in half
6- 8 slices uncooked bacon, cut in half.
Melt the butter or margarine in the microwave and add orange juice. Add stuffing crumbs and stir to moisten.
Mix the honey and 3 T orange juice in a small bowl. Arrange the chicken in a single layer in a 13x9 inch pyrex dish. Brush or spoon half of the honey mixture over the chicken. Press ½ cup of stuffing on each serving and top with ½ slice of raw bacon. Spoon or drizzle remaining honey mix over the top. Cover with foil.
Bake 45-50 minutes in a 375⁰ oven. Uncover and broil for a few minutes to crisp and brown the bacon (watch carefully!).
Carrots with Horseradish Glaze
ReplyDelete1 (16 oz) package baby carrots
1 ¼ teaspoons salt, divided
3 tablespoons butter
1/3 cup honey
2 tablespoons prepared horseradish
Cook carrots and 1 t. salt in boiling water to cover in a large saucepan 15 minutes or until tender, drain.
Melt 3 T. butter in saucepan over medium-high heat; stir in honey, horseradish and remaining salt. Add carrots and cook, stirring gently, 5 minutes.
Note: made be made ahead and reheated in microwave just before serving.
This seems to be on par with Anne's scrumptious dish. I made this last night for a group and it was a big hit.
ReplyDeleteHoney-Glazed Apple-Bacon Stuffed Chicken
6 slices bacon, diced
1/2 cup peeled chopped granny smith apple
1/4 cup dried cranberries, divided
3 tablespoons fine dry breadcrumb
1/2 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
4 boneless skinless chicken breast halves
1/4 teaspoon salt
Goat cheese
1/3 cup honey
1 tablespoon thyme
2 tablespoons balsamic vinegar
Directions:
1. Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
2. Sauté chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon (leave 1/3 of the bacon out), cranberries, breadcrumbs, poultry seasoning, and cinnamon.
3. Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. If there are apple chunks or bacon, leave in the skillet on low heat.
4. In separate bowl, mix honey, thyme, balsamic vinegar, salt, and pepper. Cover the chicken breasts on both sides with the honey glaze.
5. Add chicken to the skillet on medium-high heat, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm.
6. Chop the goat cheese and leftover bacon into bits and mix. Cut slender slices of apple. Place a dollop of goat cheese/bacon mixture on each chicken breast. Place one apple slice on the dollop and serve.