I have been wanting to try my hand at stuffed chicken for soooo long but I just wasn't getting the right recipe or actually the time and the inclination to try it out...
while being here, apart from the stuffed chicken, I am also keen on trying my hand at the meat loaf which is sooooooo much an American dish and so something that I am eager on learning!
ok, so when I researched the stuffed chicken I didn't realize that there would be so many ways of making it with so many variations in how to stuff and what to stuff!!
One option is you take the full breast with bone and butterfly cut it....
Butterflying a chicken breast is by slicing horizontally through a long side almost all the way through to the other side. The breast will open like a book and you can put yr stuffing on one side and fold it over.
The second option is to take individual half breasts and slice through thickest end of breast going in as far as possible without tearing, making a pocket in each breast and put the stuffing inside.
there are other options as well, like pounding the half chicken breast and making a roll of it..
its all upto you.
and its super easy...looks so good when you slice it and display it with all the veggies on the side!
excellent party dish!
And the stuffing is all up to you...apple stuffing, cheese and mushroom, mushroom and spinach or spinach and cheese...I can go on and on :-)
there is even one with orange and cranberry stuffing-looks yumm!
The one that I have made is of the butterfly cut chicken breast stuffed with a yummy creamy cheese and spinach filling!
2 tablespoons olive oil
1 tablespoon minced shallot
1 package (10 ounce size) frozen chopped spinach, thawed and squeezed,drained
(I use frozen chopped spinach here becoz its very convenient-anything to make my work less!)
1/2 red bell pepper (finely chopped)
1/2 cup crumbled feta cheese
2 tablespoons plain dry bread crumbs
1/2 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground black pepper
salt, to taste
4 boneless, skinless chicken breast halves
paprika, to taste
Preheat oven to 350 degrees F.
In a medium nonstick skillet, heat the oil over medium-high heat. Add the shallot and cook, stirring, until translucent, about 30 seconds. Then add red bell peppers, stir.
Stir in the spinach, and cook on medium heat till it wilts
Remove from heat. Stir in the feta cheese, bread crumbs, oregano, thyme, pepper and salt. Mix well!
Butterfly a chicken breast by slicing horizontally through a long side almost all the way through to the other side. The breast will open like a book.
Pound the chicken breasts between 2 pieces of wax paper until 1/4-inch thick. Remove wax paper.
Lay chicken fillet out and spoon a quarter of the spinach mixture onto one side. Fold top over and secure with a wooden toothpick. Repeat with remaining fillets. .
Coat the bottom of a shallow dish with a thin layer of olive oil. or spray to coat.
Lay out the chicken breasts in the dish, drizzle tops of chicken with olive oil
Lightly sprinkle paprika over the breasts
Cover with aluminum foil and bake 25 to 30 minutes or until cooked through.
Let the chicken cool for 5 minutes before serving. Cut the stuffed chicken breasts crosswise into 1/2-inch slices.
Arrange on serving platter; Pouring the cooking liquid over the sliced pieces.
and serve with steamed veggies and crispy baked baby potatoes.
Dont you feel tempted enough to try it out? Its super EASY and great to taste!
try it with other fillings as well and do let me know how they turn out... :-)
For your pinning pleasure!
for more tried and tasted recipes- please click here