Chicken for Christmas dinner? Why not?

Well, it's that time of year again when thoughts turn to family and friends and jolly old men in red suits. It's also a time when thoughts turn to fine food and drink. So, I have rounded up a few yummy recipes to maybe make your Christmas lunch or dinner a little different this year. Bon appetit and Merry Christmas to all!

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
Chicken
4 boneless chicken breast halves skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerat) Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

For sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately. 4 servings

MOM'S BAKED FRIED CHICKEN AND GRAVY
Chicken
1 whole chicken, cut into parts
milk
1 stick (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt

Gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped up crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)

Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray. Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place. Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sauteing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken. Serves 4.

HAM-STUFFED CHICKEN LEGS WITH SWEET PEPPER, HONEY AND ONION COMPOTE
Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.
Compote
1 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced lengthwise
1/2 yellow bell pepper, thinly sliced lengthwise
1/2 green bell pepper, thinly sliced lengthwise
1 tablespoon olive oil
1 tablespoon dry white wine
1 tablespoon honey
1 tablespoon white wine vinegar
1 cup canned low-salt chicken broth

Chicken
1 4-ounce ham, cut into 1/2-inch pieces
1 large egg
1 tablespoon whipping cream
4 large chicken legs, skin and bones removed
Chopped fresh parsley

For compote: Combine all ingredients except broth in heavy medium saucepan. Cover and cook over medium heat until vegetables begin to soften, stirring often, about 5 minutes. Add broth; cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Transfer 1 cup compote to food processor and puree until almost smooth. Add puree to remaining compote; simmer 2 minutes. Season with salt and pepper. (can be made 2 days ahead. Chill)

For chicken: Combine ham, egg and whipping cream in processor and process until ham is finely chopped. Pound each chicken leg between sheets of waxed paper to 1/3-inch-thick rectangle (about 6 inches by 5 inches). Arrange, smooth side down, on work surface. Sprinkle with salt and pepper. Divide ham filling among chicken pieces. Spread over centre of chicken, leaving 1/2-inch border on short sides. Starting at 1 long side, roll up chicken jelly roll style. Place four 9x7-inch foil squares on work surface; butter foil. Place 1 chicken roll in centre of each. Roll up foil tightly around chicken, enclosing completely. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 500°F. Place chicken on baking sheet. Bake until chicken is cooked through, about 25 minutes. Remove foil from chicken. Cut chicken roll into 3/4-inch-thick slices. Rewarm compote over medium heat, stirring often. Spoon onto plates. Arrange chicken atop compote. Top with parsley. 4 servings.

For these and other chicken recipes, try here.