{"id":291,"date":"2009-03-29T16:52:41","date_gmt":"2009-03-29T21:52:41","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=291"},"modified":"2023-12-07T14:14:03","modified_gmt":"2023-12-07T19:14:03","slug":"marinated-chicken-with-sage-and-herbes-de-provence-stuffing","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=291","title":{"rendered":"Marinated Chicken with Sage and Herbes de Provence Stuffing"},"content":{"rendered":"
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Sage and Herbes de Provence Stuffing<\/strong><\/p>\n

1 loaf Herbes de Provence bread
\n1 tablespoon dried ground sage
\n2 cups hot chicken stock
\n1 medium onion, diced
\n3 ribs of celery, sliced into 1\/8″ to 1\/4″ slices
\n2 tablespoon butter, 1 tbsp olive oil<\/p>\n

Slice the bread and toast in a 350 degree oven to 10 minutes. Turn bread over and toast for 10 minutes more to remove moisture. Cut into cubes and place in a large bowl.\u00a0 In a saut\u00e9 pan, melt butter with oil, and saut\u00e9 onion and celery until tender. Place in bowl with bread cubes, add sage and chicken stock, mix to combine. Turn out into a 9″x9″ baking dish and bake at 350F for an hour.<\/p>\n

Marinated Chicken<\/strong><\/p>\n

2 pounds of boneless, skinless chicken breasts
\n2 tablespoons Dijon style mustard
\n2 tablespoons Worcestershire sauce
\n3 cloves of garlic, minced
\n1\/2 cup honey
\n1\/4 cup cider vinegar
\n3 tablespoons cornstarch dissolved in 1\/4 cup cold water<\/p>\n

In a large zip-top bag, combine all ingredients except chicken. Seal the bag and toss to completely combine the marinade. Add the chicken, and refrigerate for 3-4 hours, turning over and massaging the chicken breasts in the bag every 30 minutes.<\/p>\n

Preheat oven to 350F and pour chicken (and marinade) into a 2 (or 2.2) quart baking dish. Cover with aluminum foil and bake for an 90 minutes. The marinade will heat through and thicken into a sauce.<\/p>\n

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Sage and Herbes de Provence Stuffing 1 loaf Herbes de Provence bread 1 tablespoon dried ground sage 2 cups hot chicken stock 1 medium onion, diced 3 ribs of celery, sliced into 1\/8″ to 1\/4″ slices 2 tablespoon butter, 1 tbsp olive oil Slice the bread and toast in a … Continue reading Marinated Chicken with Sage and Herbes de Provence Stuffing<\/span> →<\/span><\/a><\/p>\n

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