Stuffed Chicken Breasts

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Nekrha
Posts: 228
Joined: Tue 22 Dec, 2009 4:47 pm
Location: Melbourne

Stuffed Chicken Breasts

Post by Nekrha »

This is a recipe I sort of "made up" as I experimented after trying a more commercial (and prettly hopeless) version. It really is easy to make and tastes awesome.

Serves 4.

Ingredients:

Sauce:
1 onion
1/3 large red capsicum
1 can crushed tomatos (I use La Gina brand from Italy, much nicer flavour)
1 dsp tomato paste concentrate
2 tsp Crushed black pepper
1/2 tsp crushed chillies
1 tsp dried tarragon
1 tsp dried italian herbs
3 or 4 rashers of bacon
8 to 10 kalamata olives
olive oil
200 ml dry white wine

Main:
2 large chicken breasts approx 600 - 700 gm total, as evenly sized as possible
6 preserved asparagus spears
gorgonzola (preferred) or soft blue cheese
marsdam, jarlsberg or edam cheese
soft cheddar cheese (optional if you want to use other cheese above)

Method:

Pre-heat oven to 180C

Sauce:
Finely chop the onions
Roughly chop capsicum into chunks
Remove all fat from the bacon and chop meat into small squares
Slice olives into 3 or 4 pieces each
Pour some olive oil into a pan and bring to a high heat
Add bacon and chilli and pepper and stir till bacon starts to brown.
Turn down heat and add onion and capsicum.
Mix well and stir over a medium flame till onions are soft.
Add dessertspoon of tomato paste and 1/3 of the wine.
Stir well and reduce heat a little.
When wine is incorporated, add more and repeat until all wine is added.
Bring heat to medium and add tinned tomato, olives, tarragon and italian herbs.
Stir well until mixture bubbles then turn to very low heat and allow to simmer.

Main:

Remove excess fat from breasts.
Remove tenderloin if there
Doing both breasts at the same time:...
Slice through the breast so it will form a butterfly. Take care not to separate the two sections.
With the breast butterflied out, hammer the interior with a tenderiser to thin and extend the size of the breast. Do the same with the tenderloin.
Fill any gap in the breast with the tenderloin to make the outline as even as possible.
Take 2 dsp of sauce and spread over the breast.
Lay 3 asparagus sticks evenly on the breast.
Cut lengths of cheese (marsdam, edam, jarslberg) and lay between the lengths of asparagus.
Cut 6 to 8 small chunks of gorgonzola or soft blue cheese and place evenly over the breast.
From one end carefully roll the breast up taking care keep anything from falling out the ends.
Place breasts into a square baking tray (approx 20cm sq, with 4 -5 cm high sides)
Pour sauce on top and fill all gaps.
Scrape sauce off top of breasts and grate cheddar or other soft cheese on top of breasts.
Cook in oven on a medium to high rack for 35 minutes.

Serve with potatoe mash and some steamed greens (optional)

Accompany with a full bodied dry red wine to compliment the richness of the flavours.

Enjoy!
tavrah
Posts: 323
Joined: Sun 12 Sep, 2010 10:43 pm

Post by tavrah »

I'm going to try this, it sounds wonderful :)
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