Stuffed Chicken BreastPosted: September 2, 2016
i LOVE this little dish. it’s simple and you can go fucking nuts with it as to the stuffing. first thing you’ll need is a chicken breast. lay out some cling wrap and cut the chicken breast in leaving about 1/4″ uncut. you’re just butterflying it- got it? place the cut side down on the cling wrap (please be sure to place the breast OPEN, hence “butterfly” moniker). then place another sheet of cling wrap over the bitterly’d breast. take a nice tenderizing mallet and pound the thicker portion flat to give a more even breast (it’ll cook more evenly and quicker). remove the top sheet of cling wrap.
now comes the fun part.
what do you stuff the breast with? i usually go with boudin, but last night i rocked some green onion sausage. i’d recommend it lain sausage, stuffing (recipe will come at the end of post), or any raw, uncooked sausage. place the stuffing at about 1/4″ on one side of the breast. then flip the unstuffed portion over the stuffed portion. from there you could simply season with whatever seasoning you’d like (i used blackened, chipotle, of buffalo wing powder- look for it in the gravy/seasoning packet section of you local grocery, OR EVEN OLD BAY). THE SEASONING is all up to your own palate. mmmmmmmmmmmmmmkay.
now….i LOATHE doing dishes. so i line a pizzq pan with foil, then fold/pinch/roll 2 4″ sheets of foil into thin mashed up rolls. you’ll probably need 2. these will keep the breast from sitting in it’s juices and cook the under portion of the breast more evenly. fold the “rolls” into a crude “C” shape and place bot C shaped rolls inside each other. basically you’re making a rudimentary grill rack. you want to keep the portion of the breast off the bottom of the past, let some air get underneath there.
normally, i’d give you the “cook at 375 for 30-45 minutes” spiel but if i’m going to cook, i’mma fucking cook. so take some bacon, lay one strip down at a time and overlap the bacon enough to cover the surface area of the stuffed chicken. place the chicken onto the bacon blanket and flip one side of the bacon over the chicken then fold the other side over. PLACE THE BACON FOLD SEAM DOWN on the foil rack you made. if you choose the bacon route then at this point add your seasoning and cook for the times listed above.
for an all purpose quick stuffing i’d recommend the following:
-2 1/2 cups seasoned bread crumbs
-1/4 cup olive oil
-1-2-3 TBS garlic powder or 2-3 finely chopped garlic gloves
-1 tsp crushed red pepper
-1/4 cup parmesan cheese
-1/8 cup raw oatmeal (optional)
combine ingredients in bowl and mix to form a paste like thickened mixture and use for stuffing. again, this is just FYI if you want to try something new, but i prefer the uncooked sausage/boudin route.