i have been cooking stuffed chicken breast since i was 14 now a little more grown up i still love to make it but with a more grown up flavor. This chicken can be served with your favorite side I like to pair it with a simple baby spinich salad.
Portion size6 servings
Credits :billiejo dunphy
boneless skinless chicken breasts
3 slices per chicken breast
slices of bread
if using salted pistachios omit this ingredient
boil a large pot of water while prep. chicken. chicken (10 mins) 1)pound chicken out with a mallet to make them even and uniform. 2)tear off 6 peices of aluminium foil a little larger than the length of the bacon. Lay 3 slices of bacon side to side flat on each peice of foil. Place 1 chicken breast on each. Stuffing (prep 10 mins) 1) place the bread in a food processor and turn into corse crumbs. Place in a medium size bowl. 2)grate a small onion and add to crumbs 3)add the savory,butter,pisactios,salt and pepper 4) mix well and evenly chicken assembly (15 mins) 1) place approx 1/4 cupof stuffing on all chicken breasts. Spread evenly 2) roll chicken tightly twist the foil at each end. cooking chicken (55 mins) 1) cook chicken in boiling water for 15 mins. 2) remove from the water and place foil wrapped chicken on a pan and refridgerate for 20 min to firm up.Pre-heat the oven to 375 degrees. 3) heat a large frying pan add the 1/4 cup butter and 3 tbsp olive oil. 4)take chicken out of fridge and remove foil and add to pan. 5) crisp all sides of the bacon and place the pan in the oven for 20 mins until chicken is heated troughout. 6) remove chicken from the pan and allow to rest for 5 mins while making the glaze Glaze(10 mins) 1) add the chicken stock to pan to deglaze the pan reduce to half and add the cream 2) add pinch of salt and pepper to plate(20 mins) discard the end peices of the breasts and slice in 1 inch slices fan out on the plate and add a couple of spoonfuls of glaze over the center of the chicken. add a couple of peices of parsley for garnish.