How do I stuff a chicken breast?!
How do I stuff a chicken breast?
I want to make chicken breasts, stuffed with a spinich and ricotta cheese filling.
How do I stuff them? Do I just make a slit and fill it? I've heard that you can put the stuffing inbetween the skin and the chicken, but I don't like the skin. Can I stuff boneless, skinless chicken breasts?
Answers:
cut into but not through a boneless skinless chicken breast.Stuff it with whatever you choose.Use toothpicks to keep together.Dip in beaten egg than seasoned flower and fry or no beaten egg or flour and bake in oven basting with butter.Should be tasty! Enjoy
Yup- slit and fill, at least that is what I do. it works better if you have the really fat breasts (hehe). be careful to not cut all the way through.
if you use boneless,skinless,flatten them first,then put in filling and roll up,using toothpicks to keep them closed.its easy to flatten them between wax paper,sprayed with Pam.
CHICKEN BREAST STUFFED WITH HAM AND
SPINACH
2 (10-14 oz.) chicken breasts, boneless, skinless
6 oz. ham, boneless, fat removed
1 1/2 tbsp. butter or oil
1 tbsp. flour, all purpose
1/4 c. milk
4 oz. spinach, fresh, cleaned, blanched
1 1/2 tbsp. oil
1 tbsp. all-purpose flour
1-1 1/2 c. chicken stock
2 oz. onions, finely diced
1/2 oz. celery, fine bias cut
1/2 oz. carrots, fine bias cut
1 bay leaf
1 c. White Rose
4 oz. heavy cream
Salt
White pepper
Prepare chicken breast as follows: Cut each breast in half, removing the joining cartilage. Remove the tenderloin from the breast and remove the tendon from the tenderloin. On a hard flat surface, preferably a cutting board, lay a piece of plastic wrap. Place the tenderloins on the wrap and fold wrap over to cover the tenderloins.
With a meat tenderizing mallet or a cleaver, gently flatten the tenderloins to 1/8-inch thickness. Repeat this procedure with all of the remaining chicken. Set aside for late use. (Refrigerate.)
Prepare stuffing as follows: Mince ham in food processor. Melt butter in small saucepan and add flour. Cook over medium heat for 2-3 minutes. DO NOT BROWN. Add milk, stirring constantly, and cook until thick paste forms. Add ham and remove from heat. Let cool. Reserve spinach for later use.
Stuff chicken breast as follows: Place 1 ounce of spinach on each of the chicken breasts, leaving 1 inch from all edges uncovered. Place 1 1/2 ounces of the ham mixture on top of each breast in the center and cover with each of the four tenderloins. Gently wrap ends of chicken breast towards center, folding them over the tenderloins.
Carefully pick them up, invert them, and place them on a plate and shape them like a large Easter egg. After stuffing the breasts, place them in the freezer and allow them to set for easier handling (30-40 minutes).
Prepare sauce as follows: Place oil in a small saucepan and add vegetables and bay leaf. Cook 3-5 minutes over medium high heat. Add wine and reduce down until oil has a clear appearance. Add flour and continue to cook for 3-4 minutes, while stirring constantly. DO NOT BROWN.
Add hot chicken stock and stir. Bring to simmering point and add heavy cream. Adjust seasonings to your liking. Pass sauce through a strainer and keep warm until serving time.
Cook the chicken breasts as follows: Preheat oven to 350 degrees. Pour 1/4 inch oil in bottom of a heavy skillet and put on medium heat. Remove chicken from freezer and dredge in flour, dip in beaten egg and place in skillet, with seam sides down. Brown lightly on all sides.
Place browned chicken breasts on baking sheet pan and bake in oven for about 20 minutes, until chicken is done and stuffing is hot through. Serve with sauce.
Serves: 4.
The easiest way is to cut a slit ALMOST through the chicken breast, be sure not to cut all the way through or sides. You can flatten them a bit before slipping your stuffing mixture in, that will give you a slightly "larger" piece of chicken and will also cut a few minutes off the cooking time.
Spinach and ricotta stuffing sounds great. For added zip, add a little grated nutmeg to your stuffing. Enjoy your dinner.
Take your boneless, skinless breast and place in a baggie, next take the side of a heavy knife or mallet and pound out the breast. Keep pounding all over, and flip the baggie, keep going till breast spreads out about a 1/4 to 1/2 in thick. Remove from baggie. Place filling in center of breast and roll up, pin with a metal skewer, or several toothpicks and lay seam side down in baking dish. Add some 1/4 in. of broth to the dish as well, and cover. If you pack them in together kind of tight they will stay rolled!
You can also make a white wine cream sauce to go over them, use the broth, some white wine and corn starch mixed with a little bit of cold water to thicken! Drizzle over top of the breasts when serving! Garnish with Dill.
STUFFED CHICKEN BREASTS:
Ingredients:
4 skinless, boneless chicken breast halves
2 1/2 ounces sliced mushrooms, drained
1/2 cup fine dry bread crumbs
1/2 teaspoon dried sage, crushed
1/4 teaspoon dried marjoram, crushed
1 dash garlic salt
1 dash black pepper
2 tablespoons chicken broth
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon dry white wine
Directions:
Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
Set aside. In a small mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, black pepper, and 2 tablespoons chicken broth. Spoon one fourth of the mixture onto the short end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.
Place in a 4 or 6 quart pressure cooker and add 1/2 cup chicken broth or stock. Lock lid in place. Place pressure regulator on vent pipe, if you have a first generation cooker. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Quick release the pressure.
Carefully remove lid. Remove chicken to a serving platter; keep warm.
For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.
This recipe for Stuffed Chicken Breasts serves/makes 4
if u just want to use the salsa & cheese....just cut ur cheese into chunks mix it with the salsa..add some salt & garlic,pepper if u like it....bake your chicken breasts until they r almost done pull them out of the oven then pour your mixture of salsa & cheese over them & put them back in the oven for another 10 min or until your cheese is melted...sounds good to me & you could have some steamed broccoli or wut ever vegetable you like with it...this would be a lot easier & faster than the stuffed chicken breast & prob taste just as good!