Need ideas for stuffed chicken breasts
What should I stuff chicken breasts with? No cream cheese, sour cream, blue cheese, or hot peppers please.
- spinach, olives & feta
- goat cheese, sun-dried tomatoes & sauteed mushrooms
or you can try this Mark Bittman recipe:
EAST FANCY STUFFED CHICKEN BREASTS
Makes 4 servings; takes 45 minutes
This recipe is nice because you don't have to cut a pocket, or pound the chicken — just tie it. Plus this method just requires one skillet.
• 3 tablespoons extra-virgin olive oil
• 1/4 cup raisins
• 1/4 cup pine nuts
• 1 tablespoon minced garlic
• 1 pound fresh spinach leaves
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper
• 1/4 cup panko crumbs, optional
• 4 boneless chicken breasts (about 1 1/2 pounds)
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
1. Heat the oven to 350 degrees F. Cut six 8-inch pieces of butcher twine. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When hot, add the raisins, pine nuts and garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes. Remove and roughly chop; stir in the panko crumbs. Note: Be sure to cook filling first, because it won’t cook inside the chicken and you want it to be fairly dry.
2. Spread two chicken breasts out on a work surface so that the side where the bones were is face up. Flatten them a bit with the palm of your hand. Put the stuffing on top of the two breasts, then top with the remaining breasts, end to end, so that the tapered side is on the same side as the rounded side (this ensures a tidy roll and even cooking). Tie each stuffed breast in three places with twine. Sprinkle all sides with salt and pepper and roll them around in the same pan you used to cook the spinach, adding another tablespoon of olive oil to coat them well. Transfer to the oven and bake, turning once, until the chicken is cooked through and opaque, 25 to 30 minutes.
3. Make a quick pan sauce while the chicken is resting: Remove the chicken from the pan and tent with foil. Set the pan over medium heat and add the vinegar, mustard and a little water. Cook, stirring frequently, until the sauce thickens into a thin syrup. Add a few more grinds black pepper. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve with a spoonful of the sauce drizzled over all.
Try wrapping skinned and flattened chicken breasts around a chunk of Jack cheese and spreading them with whipped butter to which you've added oregano, marjoram and chopped parsley. Coat with corn starch, dip into beaten egg then roll in a plate of Panko crumbs. Lay them in a single layer in a baking dish (closely spaced but not touching) and bake about twenty minutes in a moderate oven. Remove from the oven, drizzle generously with a mixture of butter and Sauterne then return to oven for another fifteen minutes or so. At least long enough to brown them nicely and to achieve the USDA food safe internal temperature. Spoon the sauce over top to serve. Simple, delicious, a crowd pleaser.
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pound and flatten, then spread with roasted garlic (mashed to a paste). layer on carmelized onions and sauteed mushrooms, and optionally some julienned sundried tomatoes and fresh herbs such as basil or parsley. roll up and secure. dip in egg white, then coat with cornmeal (or panko), and bake! or, throw them in pan to just crisp the outside, then pop in the oven to finish the inside.