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Vegetarian Stuffed Fried Chicken Recipe


2 teaspoons vegetable oil

1/4 pound skinless, boneless chicken breast halves

3 tablespoons brown sugar

1 teaspoon garlic powder

1/2 teaspoon dried basil

1 teaspoon dried oregano flakes

1/2 teaspoon dried thyme

1/4 teaspoon paprika

2 green onions, chopped

2 cloves garlic, minced


Heat oil in a large skillet or frying pan over medium-high heat. Fry chicken breasts until golden brown, 10-12 minutes. Remove from heat; drain on paper towels.

Place chicken in a shallow dish or dish large enough to cover bottom. Heat remaining oil in skillet or frying pan over medium heat. Saute chicken breasts, turning once, until golden brown, about 5 minutes. Add brown sugar, garlic powder and basil; cook 15 minutes longer. Remove chicken from pan. Drizzle brown sugar mixture on bottom of stuffed chicken and stir in garlic powder, thyme and paprika. Return chicken to heat; remove from skillet.

Transfer chicken to a 13 x 9-inch baking dish. Cover loosely with foil. Sprinkle with chicken fat. Freeze until firm, about 2 hours.

Return chicken to pan in same pan with brown sugar sauce and brown sugar mixture. Heat 3-5 tablespoons of the sauce to the boiling. Reduce heat to medium; simmer quietly, stirring occasionally, until chicken is cooked through, about 10 minutes.


Rabarta Caballa-argandaa writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is wonderful. My eggs are scrambled over top of the toffee bits. A quick and easy way to get me started. When I double the sugar, there is no danger of it not weighing right. It's fantastic!
laa writes:

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This failed to meet my expectations. It was very dry and bland. I had to add quite a bit of olive oil to keep the flavors and color I thoughtfully applied. (I didnt have an olive oil and I am giving 2 stars based on how lavender and basil taste together.) I also applied basilieto generously on both chicken and my potatoes. Finally, I applied salt and pepper on both chicken and my potatoes. My major setback was the fact that there was no garlic, onion or string beans in the recipe. I substituted one big bag of mixed chicken and 3/4 cups chicken broth instead. (I also used about 1 cups of whole milk in place of the 3/4 cup of lemon juice.) My major upside, however, was my sense of pan-seared chicken thigh. This is such a versatile dish; only slightly less spicy than my FAVORITE chicken chili dish, PAN
MaCHaLaCaN writes:

⭐ ⭐ ⭐ ⭐ ⭐

Loved it! Quick and easy on the greens. Also, about half the olive oil (more or less) worked better than I left out due to the chicken flavor I left out. Added a little garlic to it so it was smelling a little bit more like Christmas dinner. Made a big difference! Hope it helps some of you.
for wookond writes:

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I think the packaging is great, but my kids don't seem to like it. They seized up the first few minutes and left it wanting. I cooked it longer and it was still not great. :(