Chicken breast recipe?!
Chicken breast recipe?
Ok, I went to a wedding and reception that was absolutely perfect. They served a very nice boneless chicken breast dish, the chicken was kept whole and it was wrapped in pastry and had boursin cheese (and if I can recollect the cheese was part of the name). Anyone know what the name and recipe is???? Thanks.
Additional Details3 weeks ago
Not feta, I already make a similar but better recipe with feta.
Answers:
3 weeks ago
Not feta, I already make a similar but better recipe with feta.
this is close, you could omit or change the other fillings, if you wanted to...............................
Boursin-Stuffed Chicken Breast with Walnuts and Spinach
Preheat oven to 350 degrees. Using a sharp knife, cut open each breast half, horizontally through side, being careful not to split completely. Pound lightly until flat, doubled in size and of even thickness. Season with salt and pepper. Lay spinach leaves over surface of each chicken breast. Mix cheese with walnuts, form into 2 small logs and place one on each breast. Roll up chicken into a log shape with cheese mixture in center. Roll out enough puff pastry to envelop chicken. On a baking sheet place chicken on pastry and roll up. With a sharp knife slit top decoratively; brush with egg wash. Bake 30 minutes, until golden brown. Serve with warmed chicken stock, garnished with parsley.
http://southernfood.about.com/od/chicken...
and then you can follow above recipie for the crust! Sounds good too! May have to try it!
Chickens:
2 5-6 oz. boneless, skinless chicken breasts, seasoned with salt and white pepper
2 1/2 oz. boursin herb and garlic cheese (1/2 wheel)
2 small cooked, sliced artichoke hearts, or 4 well drained and rinsed canned artichoke hearts
1 roasted, peeled, and seeded red pepper, or rinsed canned roasted red pepper, cut into thick strips
1 sheet puff pastry
1 beaten egg
Red Pepper Sauce:
1 T. extra virgin olive oil
1/4 c. onion, minced
1 garlic clove, minced
3/4 c. chicken stock or low sodium chicken broth
3/4 c. roasted, peeled and seeded red peppers
1 plum tomato, peeled, seeded and chopped
1 small fresh thyme branch (about 1 inch)
1 pinch sugar
1/2 c. heavy cream
2 T. sherry vinegar
salt and pepper
For the Chickens
In a very hot sauté pan, sear both sides of chicken breasts in extra Virgin olive oil until lightly brown.
Remove from the pan and let cool in the refrigerator.
Place chilled chicken breasts on a cutting board. With a very sharp knife, cut a pocket in the chicken breasts by inserting a knife horizontally. Try to make as small an opening as possible on the outside of the breast while still making a deep pocket.
Fill each pocket with a little less than 1/2 of the cheese.
Cut two pieces of dough slightly larger than twice the size of each chicken breast.
Place a chicken breast on half of each piece of puff pastry.
Top the chicken with artichoke slices and red pepper strips. Top the artichoke and red pepper with remaining boursin cheese.
Brush beaten egg around the edges of the dough on the side where the chicken is sitting.
Fold the puff pastry over the chicken to form a ravioli shape. Press the two sides of puff pastry together to form a secure seam. Trim excess dough.
Cut heart shapes from excess dough and "glue" onto en croute with egg wash. Place on a sheet of parchment paper. (At this point, the chicken en croute could be well covered with plastic wrap and place in the refrigerator for up to 1 day.)
Brush the top of the en croute with beaten egg wash and poke a small hole in the top of the en croute.
Place in a 400 degree oven for 25-30 minutes. The crust will be well browned.
Serve immediately with red pepper sauce and a vegetable like green beans or asparagus.
* Boursin herb and garlic cheese is available at most grocery stores and specialty food shops.
**To cook fresh artichoke, cut away leaves and expose the heart of the artichoke. Boil in seasoned and lightly acidulated water(meaning add the juice of 1 lemon to the water) until soft.
***To roast red pepper, rub with oil, place in a 400 degree oven until they get soft and start to lightly char. Remove from the oven and place peppers in a bowl. Cover with plastic wrap, and let steam for 30 minutes. After 30 minutes, the skin should be easy to remove from the peppers (be sure to remove the seeds).
For the Red Pepper Sauce
In a small saucepan, cook onion in olive oil until tender.
Add garlic and cook 1 minute.
Add rest of ingredients except cream and seasoning and simmer for 30 minutes.
Blend in food processor or blender until smooth.
Return to saucepan. Add cream, bring to a boil.
Add vinegar and taste for seasonings.
Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper:
55 min 20 min prep
4 servings
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpicks (or Butcher String)
green onions, chopped (for garnish)
1. Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2. Put aside to cool.
3. In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.
4. Toss until well mixed (This will be your"stuffing").
5. Lay a flattened piece of Chicken Breast on a cutting board or your counter.
6. Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.
7. Secure it with a toothpick or butcher string.
8. Place Chicken Breast"roll" on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.
9. Preheat oven to 350 degrees.
10. Cook for about 35 minutes or until the internal temperature reaches 180 degrees.
11. I guess you could try it on a grill, but I never attempted it yet!
12. Garnish with choopped Green Onion and serve hot.