January 14, 2013

Stuffed Chicken Breasts (pic heavy) Updated with videos

Basically a variation of Gordon Ramsay's Stuffed Chicken Legs.

Watch the quick, 2 minute vid first;



I changed it up by using a boneless, skinless breast, not the leg and thigh he used. I am also NOT using any frickin nuts in the stuffing! Nuts do not belong in food. Instead of a sausage base, the stuffing is stepped up Stove Top (I know, I know...sacrilege!) I also marinated the breast in white wine and basil. About 1 cup or so of wine and about 2 Tablespoons of dried basil. Fresh basil works perfectly well also. Just do a chiffonade. I let the basil steep like tea leaves for about 30 minutes before I added the butterfly'ed (It was a thick one, so I cut it so to butterfly it) and pounded out breast. Marinated while I prepared the stuffing, about 40 minutes or so (with beer breaks).

Here's the stuffing prep;


Finely minced Mushroom, Onion, Bell Pepper, Celery and about 4 garlic cloves.

Knife work slicing mushrooms;


First in a hot pan with a bit of olive oil is the mushrooms;



Sweat them out then add the rest.


When the veg is tender and the onions are translucent, I added some white wine - just enough to cover the bottom of the pan and make all of it wet.

In spite of its bad reputation, I like boxed wine because it keeps so well in the fridge.

Cooked until all the wine is gone. I seasoned with salt and pepper, added a bit of basil, some ground sage and a little garlic powder.

When done, set aside.


I made the bread portion of the stuffing with, as I said, Stove Top, but I used the wine I marinated the breast in instead of water and I added a little heavy cream as well. When it was done, I folded in the sauteed veg.

Now for the breast. It's been marinating for almost an hour by now (Hey! I took beer and bourbon breaks, OK?)


I pulled it out of the marinade and laid it on a plate, tilted slightly to drain.



Now the roll prep. Similar to what Ramsay did;

Aluminum foil, bacon, salt & pepper and olive oil.

Here it is ready for the breast;


The breast placed in the center. Flecks of basil are present.


Now for the stuffing.


And an added twist, some shredded Mozzarella on top.


Now to roll it. This isn't as easy as Ramsay makes it look, but take your time and it will happen. Lift up one edge of the foil to start, then the other side and tuck over the bacon strips. Complete it by rolling the first side away from you and make it as tight as you can.




Video of the assembly process. This video was recorded on Feb. 19. 2013 so it is not of the same meal;


Now poach it. Gentle boil, about 20 to 25 minutes should do it.


Put it in the fridge for about 30 minutes or so. On the long side is a bit better, as it will set up and hold its shape better for the next step.

Unwrapping.


Ready for the hot pan. Not as pretty as Ramsays, but completely serviceable. I really over stuffed it, and that was part of why I had the problems to follow.


Cook over medium high heat, and roll it just like he does in the video to cook the bacon.


Not bad, not bad at all. It wanted to fall apart, because as I said, I over stuffed it. Oh well!


I Heard Ramsay say on one of his programs that a French chef suggested that when cooking meat, you should let it rest for as long as you cooked it. While that isn't always practical, the longer the better. I let it rest for a good ten minutes.

Now to slice it.


Again, not bad. Not bad at all.


And a video of the above procedure;


I plated it over rice with steamed broccoli and steamed sweet potato with some Bearnaise sauce I had left over.


Sorry about the pics, they were taken with my phone. The white splotches on the veggies is butter!

It was delicious. Give something like this a try. It was a bit time consuming start to finish, but well worth it and I guarantee you won't regret it.

Bon Appetite!