Preheat oven to 350 degrees. In a large bowl mix together warm mashed potatoes, onion, garlic, butter, sour cream, salt and pepper. Loosen skin on chicken breast all the way down to the thigh and ...

Why is it that we only stuff poultry one day a year? Let's face it, stuffing takes an already delicious dish — roasted poultry — and makes it even more so by adding flavorful, fat-soaked carbs to the ...

Stuffed chicken breasts are timeless — almost retro, in a way. There’s something comforting about cutting into a sundried tomato-stuffed chicken, knowing a version of it probably appeared on every ...

Preheat oven to 425 degrees. Combine all marinade ingredients. Butterfly chicken and gently coat with the marinade. Place in refrigerator overnight (or at least 4 hours) Toss potatoes and brussels ...

2. Cut the ham into 1/2 inch x 4 inch rectangles. Cut the Feta into 1 ounce pieces about the same size as the ham. 3. Place each chicken thigh skin side down on a cutting board. Sprinkle evenly with ...

Spatchcocking and roasting a chicken is the best method, yielding the crispiest skin and evenly cooked, juicy meat. Trussing and stuffing a chicken infuses it with aromatics but delivers a less evenly ...

Chef Jeffrey Fuelo tosses together cooked brown rice, chopped peanuts and flaxseeds. He flavors them with dry black currants, salt and light brown sugar. He uses that mixture to stuff bone-in chicken ...

My Stuffed Chicken Breasts with Stuffing are delicious bundles of tender chicken filled with my easy homemade stove top stuffing. These are equally perfect for a weeknight meal or a smaller scale ...