Rachael Ray Recipies

Sausage-Stuffed Chicken Breasts with Marsala and Cranberry-Orange Polenta

Serves 4

Submitted by

Rachael Ray

on 06/22/09

Sausage-Stuffed Chicken Breasts with Marsala and Cranberry-Orange Polenta

Photo credit: Tina Rupp

4 skinless, boneless chicken breast halves
2 sprigs rosemary, finely chopped
1 pound hot or sweet bulk Italian sausage, or 4 links, casings discarded
2 tablespoons extra-virgin olive oil (EVOO)
2 cups chicken broth
1/2 cup dried sweetened cranberries
Grated peel of 1 orange, plus 4 round slices
1 cup milk
3/4 cup instant polenta
2/3 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
4 tablespoons butter
1/2 cup Marsala wine

Preparation

Preheat the oven to 400°. Cut a slit in the side of each chicken breast without slicing all the way through, then open up like a book. Gently pound out the chicken 1/8 inch thick. Season both sides with salt, pepper and the rosemary. Top each breast with 1/4 pound sausage, form into a log and roll up the breast around the sausage.

In an ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Place the chicken in the pan seam side down and cook, turning, until browned all over, 5 minutes. Transfer the skillet to the oven and bake until cooked through, 25 minutes.

Meanwhile, in a medium saucepan, bring the chicken broth, cranberries and orange peel to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Stir in the milk and return to a boil. Whisk in the polenta and cook, whisking, until thickened, about 5 minutes. Turn off the heat and whisk in the cheese and 2 tablespoons butter; season with salt and pepper.

Transfer the chicken to a plate. Place the skillet over medium heat and stir in the marsala, scraping up any browned bits from the bottom of the pan. Add the orange slices. Add the remaining 2 tablespoons butter and swirl the pan to combine.

To serve, slice the chicken on an angle and fan out on dinner plates. Spoon the marsala sauce and orange slices on top. Serve with the polenta.

Chicken, Biscuits 'n' Gravy Casserole

INGREDIENTS:

One medium to large rotisserie chicken
7 tablespoons unsalted butter, plus more for greasing the dish
8 ounces white mushrooms, thinly sliced
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
3 garlic cloves, finely chopped
2 cups baking mix, such as Bisquick
1/2 cup shredded cheddar cheese

DIRECTIONS:

Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.
In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.
Melt the remaining 4 tablespoons of butter with the garlic.
Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

Chocolate and Peanut Butter Streusel Cake

Chocolate and Peanut Butter Streusel Cake

Serves 12

Tags: desserts snacks lunch box bake

Photo credit: Emily Wyckoff

This peanut butter chocolate chip beauty was passed on to me by my aunt a few years back and it has been in my regular rotation ever since. It's great to bring to a family party - kids love it - and couldn't be easier. One bowl, one pan. It keeps for days - and it makes a great breakfast too (don't tell your kids)

Ingredients

2 1/4 cups flour
2 cups packed brown sugar
1 cup creamy peanut butter
1/2 cup butter, room temperature
3 eggs
1 cup milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 cups semi-sweet chocolate chips

Preparation

Preheat oven to 350º F. Butter a 13x9x2 inch metal baking pan.

Combine first 4 ingredients in large bowl. Using electric mixer beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1-cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1-cup streusel and remaining 1 cup chips.

Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.