Stuffed chicken breasts

This is surprisingly simple. Well, simple in terms of stuffed meats. I made this spontaneously one day with chicken thighs that I deboned. Meep liked it so much that he asked me to remember what I did and to write it down. I am notorious for making dishes and never ever able to duplicate them because I just use what I have at hand.

So I took a mental note and made this a few more times. So here it is

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I served the chicken w roasted potatoes and different variations of potatoes. ^_^

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What you will need:

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DSCF44563 chicken breasts

3 cloves of garlic (minced)

1 cup of mushrooms (about 10 pieces of button mushrooms sliced)

1 big bowl of spinach (about 2 handfuls… please note that I have BIG hands)

1/2 cup feta cheese (optional)

splash of white wine (maybe 2 tablespoons) (optional)

1 tsp of lemon juice  (optional, just leave it out if you don’t have any lemons lying around)

2/3 teaspoon dried oregano (rosemary or thyme is pretty good too)

salt and pepper to taste

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Step 1 – Prepare the filling/stuffing.

Heat up 1 tablespoon of olive oil

Add minces garlic and saute for about 30 secs (medium high heat)

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Add mushrooms and cook it down for about 30 secs

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Add white wine and cook it off – another minute

Add spinach

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Cook spinach on high heat till liquid evaporates

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Season with a little salt and pepper. If it is still runny strain the mixture

Let mixture cool

Add in Feta cheese.

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Step 2 – Preparing the chicken breasts

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please ignore the frostbite my chicken breast had. I just buy the frozen breasts that comes in 2 lb bags. They are more budget friendly.

Slice chicken to make a bigger piece (about 1/3 of the thickness down) – cut but not all the way through.. shown below

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Flip chicken over and repeat above step… but cut in the OPPOSITE direction of the first piece

You will get….

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Step 3 – pounding the chicken – this ensures even thickness throughout the chicken. I have seen some people pound the chicken breast to flatten and widen it (try that if you aren’t too excited about using a really sharp knife)

Place a piece of saran/cling wrap on the top of the chicken breasts

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Pound the meat – before i got my meat pounder thingey – i used a small pan

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Your chicken should turn out like this…

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Step 4- Season the chicken

Rub lemon juice over the chicken

Sprinkle the oregano and black pepper salt all over the chicken breast ( on both sides)

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By now the spinach mix would be cooled. Time to roll the chicken!

Step 5 – “Stuffing” the chicken.

Take 1/3 of the mixture

Place it a little off the middle of the chicken breasts

DSCF4470Roll one side over

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and keep rolling.

Careful not to overstuff the chicken.

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Time to seal the ends. 2 ways:

1- toothpicks/skewers (I tend to use 3 – 1 through the middle as well for better hold)

DSCF44732 – Tie with cook’s twine/string

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Step 6 – Heat up a oven safe pan with couple tablespoons of olive oil

Sear chicken breasts on medium high heat

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DSCF4482Then pop into preheated oven

Oven is set at 350F.

Leave chicken in there for about 18 mins.

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Take it out and let the meat cool for a few minutes before cutting up

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Cut into pieces (don’t forget to remove skewers or string)

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Note: Deglaze pan with some chicken stock and let it reduce slightly – this makes for a good light sauce.

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Plate and serve with whatever you like. ^__^

Meep wanted bacon wrapped asparagus. It was a weird combination but I gave it to him anyways.

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