Foodie Blogroll

Friday, April 1, 2011

Stuffed Chicken Breasts

We had a beautiful day today...picture perfect. You would never have known that a thunderstorm ripped through here yesterday. We already had a record rainfall for this time of year, over three inches in one day last week. I just hope it got rid of all the pollen that has been making us miserable. We were lucky and didn't get any tornadoes or damaging wind here in Sarasota, but they did in Tampa. Hard to believe all the damage and they are only an hour north.

Today at work we had a professional day which means no kids! So I was busy filing and getting my office and the health room straightened up. I really don't have any reason telling you or it making a connection to the recipe. I guess I was just letting you know what is going on lately. I better work on it, some of you are so clever with that.

We have chicken often, so I like to find new ways to make it interesting. When I usually stuff chicken breasts I like to use spinach, dill and a cheese of some sort. Roll the individual beasts and tie them, brown stove top and finish off in the oven. This time I decided to use a bread stuffing...I guess like you would if you were making stuffed pork chops. It's a basic bread stuffing, but I placed the breasts together and strung them up with the stuffing inside.

Basic Bread Stuffing ( adapted from recipe tips )
3oz butter
1 large shallot chopped fine (or med onion)
1-2 stalks of celery, chopped fine
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon marjoram
3 oz fresh parsley
cubed bread stuffing
salt, pepper, parsley and paprika for the seasoning of the chicken

Preheat oven to 350ºF. Melt butter in a heavy skillet. Add onions, celery, seasonings and half the parsley. Cook over medium heat 5-6 minutes, or until vegetables are soft. In a large bowl, mix shallot, celery mixture, stuffing and broth. Stir in remaining parsley. Pound out the chicken breasts between to pieces of plastic wrap. If possible use boneless breasts that have the skin or leave some fat on the outside and top. Over lap the thin parts of the breasts so you get a consistent thickness through out. Get your cooking twine ready,( I place it under the breasts). Spoon on stuffing in center and wrap the meat around it. Tie it with cooking string make sure it is secure. Season the chicken with salt, pepper, paprika, and parsley.
Place in a baking dish lightly oiled. I added some potatoes along side and sprinkles a little oil, and herb seasoning on them. Bake for 1 hour, or until it reads 165 with and instant read thermometer.

Let it rest, then slice and serve.
I didn't have any gravy to serve with it, but I'll bet that would be good. I would think that turkey cutlets would work like this too. Have a wonderful Friday!