Stuffed Chicken Breast
Stuffed Chicken Breast
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An easy and very effective method for stuffing a chicken breast with any kind of filling. In this recipe, we have used a ginger chicken mousse.
- 3 chicken breasts with skin
- 100g chopped chicken breast (1)
- 50ml double cream
- 50g egg white
- 20g root ginger
- 1 tablespoon of olive oil
- 10g unsalted butter
Preparation Time: 10 minutes
Cooking Time: (+ 5 minutes resting time)
- Peel and finely chop the ginger. Put the chopped chicken and ginger into a food processor and blend it for about a minute until it is smooth.
- While the machine is still running, pour in the egg white and blend for a further 30 seconds, then pour in the double cream and blend it for another 30 seconds.
- Season the mousse with salt & pepper and then put it into the fridge.
- Using a sharp knife, make a horizontal cut down the length of each chicken breast, going ¾ of the way through and open it out like a book. Season them with salt & pepper.
- Using a piping bag or teaspoon, make a line of chicken mousse down the length of each chicken breast.
- Fold the chicken breasts back over the mousse and lay them each on a separate piece of cling-film/plastic-wrap.
- Fold one edge of the cling-film/plastic-wrap over each chicken breast and roll up each one tightly like a sausage. Tie a not in each end of the cling-film/plastic-wrap.
- Heat the oven to 200°c and bring a pan of water to the boil. Put the wrapped chicken breasts into the boiling water and boil them for 5 minutes. Then remove them from the pan and allow them to cool for 10 minutes before unwrapping them from the clingfilm and patting them dry with a piece of kitchen paper.
- Heat the oil and butter in a frying pan over a medium heat, season the chicken breasts and put them into the frying pan, skin side down, and fry them until the skin has become golden brown. Then turn them over and brown the other side. (Be careful when frying the chicken as it has a habit of spitting burning hot fat everywhere).
- Put the chicken breasts into a roasting tin, skin side up, and put them into the oven for 10 minutes.
- Remove the chicken breasts from the oven, allow them to rest for 5 minutes before serving.
- Any stuffing can be used with this recipe. Wild mushroom and garlic; chorizo and tomato; or mozzarella, basil and olives would make delightful alternatives. For a stuffing that becomes liquid when cooked, such as butter, you should use the method for Chicken Kiev.
- Wrapping the chicken breasts in cling-film/plastic-wrap and then poaching them in boiling water sets the shape of the chicken and keeps the stuffing inside.