Not a member? Sign up

Forgot your login name or password?

All public Recipes -> Dinner -> Stuffed Chicken Breasts

Stuffed Chicken Breasts

By: Abby M.

Description:
Time:	55 min (30 min to prepare, 25 min to cook)
Meal type:	Dinner
Ethnicity:
Number of Servings:	4
Ingredients:
4 each 8 oz boneless skinless chicken breasts 3 tbsp Vegetable oil 10 OZ feta 1 small diced onion 2 clove minced garlic 1 tbsp lemon juice 1/2 C dry white wine 2 tbsp Chopped Parsely 1 C chicken broth (low sodium) 1 tsp Dijon mustard 2 tbsp unsalted butter
Directions:
* 1. FOR THE CHICKEN: Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip 1/2 inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in heavy-duty zipper-lock bag and pound to 1/4-inch thickness (cutlet should measure about 8 inches by 6 inches). Trim about 1/2 inch from long sides of cutlets (about 1 1/2 to 2 ounces of meat per cutlet, or a total of 1/2 cup from all 4 cutlets) to form rectangles that measure about 8 by 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside. (Do not wash out food processor bowl.) * 2. FOR THE STUFFING: Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown onions and garlic, and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds. Put mixture plus feta in bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet. * 3. Pulse feta mixture in food processor until roughly chopped, about five 1-second pulses. Transfer feta mixture to bowl with pureed chicken. Add 1 1/2 teaspoons parsley, 3/4 teaspoon table salt, and 1/2 teaspoon pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 1 1/2 cups stuffing). * 4. TO ASSEMBLE AND COOK: With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving 3/4-inch border along short sides of cutlet and 1/4-inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces twine (each about 12 inches long) beneath each breast and tie, trimming any excess. * 5. Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160 degrees when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil. * 6. TO MAKE SAUCE AND SERVE: While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to 1/2 cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1 1/2 teaspoons parsley and 1 1/2 teaspoons lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.
Notes:

Search for recipes

Or try Advanced Search

Popular recipes

Pasta Aioli
Majadra
20 minute healthy soup
Broccoli Leek Soup
Cabbage Salad/Salata...

See All Recipes