Can you give me an easy, proven stuffed chicken breast recipe? If yes, please provide :-)?!
Pesto-Stuffed Chicken Breasts
For filling:
1/4 cup toasted pine nuts
Sautéed mushrooms in butter deglaze with wine
2 bunches spinach (about 1 lb.)
2 Tbsp butter, 1 Tbsp olive oil
3 medium shallots, finely chopped
1 garlic, smashed around in oil
3/4 cup ricotta cheese
1/2 pesto sauce
3 egg yolks
1/4 tsp finely ground pepper
A little grated nutmeg
A little Parmesan cheese and Asiago cheese
5 slices proscuitto, sliced thin
5 whole large chicken breasts, skinned, boned, halved and flattened
For basting:
1 Tbsp olive oil
3 Tbsp butter
3 Tbsp lemon juice
For sauce:
3 Tbsp butter
1/2 mushrooms – domestic and shiitake, sliced
1-1/2 cup chicken stock
3/4 cup white wine
1/2 cup half & half
2 Tbsp chopped basil (optional)
Preheat oven to 375°. Toast pine nuts. Clean spinach; boil, chop medium-fine. Heat butter in skillet. Add shallots and sauté. Mix pine nuts, spinach, shallots and remaining filling ingredients. Butter baking dish. Spread filling over proscuitto, place in breasts. Fold breast half over. Toothpick together. Place in baking dish. Bake chicken for 30 minutes.
While baking chicken, make sauce: In medium skillet, heat butter. Add mushrooms, sauté. Deglaze with a little Madeira wine. Remove mushrooms. Add chicken stock and boil to reduce to 1/4 cup. Add white wine and boil to reduce to 1/2 cup. Add whipping cream and boil to reduce a little. Add mushrooms. Correct seasoning
Answers: I love this one- pesto, pine nuts, cheese- serve wtih a good chilled chardonney and italian style green beans and broiled tomatoes.
Pesto-Stuffed Chicken Breasts
For filling:
1/4 cup toasted pine nuts
Sautéed mushrooms in butter deglaze with wine
2 bunches spinach (about 1 lb.)
2 Tbsp butter, 1 Tbsp olive oil
3 medium shallots, finely chopped
1 garlic, smashed around in oil
3/4 cup ricotta cheese
1/2 pesto sauce
3 egg yolks
1/4 tsp finely ground pepper
A little grated nutmeg
A little Parmesan cheese and Asiago cheese
5 slices proscuitto, sliced thin
5 whole large chicken breasts, skinned, boned, halved and flattened
For basting:
1 Tbsp olive oil
3 Tbsp butter
3 Tbsp lemon juice
For sauce:
3 Tbsp butter
1/2 mushrooms – domestic and shiitake, sliced
1-1/2 cup chicken stock
3/4 cup white wine
1/2 cup half & half
2 Tbsp chopped basil (optional)
Preheat oven to 375°. Toast pine nuts. Clean spinach; boil, chop medium-fine. Heat butter in skillet. Add shallots and sauté. Mix pine nuts, spinach, shallots and remaining filling ingredients. Butter baking dish. Spread filling over proscuitto, place in breasts. Fold breast half over. Toothpick together. Place in baking dish. Bake chicken for 30 minutes.
While baking chicken, make sauce: In medium skillet, heat butter. Add mushrooms, sauté. Deglaze with a little Madeira wine. Remove mushrooms. Add chicken stock and boil to reduce to 1/4 cup. Add white wine and boil to reduce to 1/2 cup. Add whipping cream and boil to reduce a little. Add mushrooms. Correct seasoning
Ingredients
For the stuffed chicken breast:
1 chicken breast, bashed out flat
1 slice ham
5 mushrooms, cleaned
1 garlic clove, peeled
50g/2oz cheddar, grated
handful fresh mixed herbs
To deglaze the chicken:
1 glass white wine
1 tsp turmeric
25g/1oz fresh flat leaf parsley
Method
1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.