Quick and Easy Stuffing Stuffed Chicken Breast Recipe
Rinde: 4servings
Ingredientes
For the stuffing mixture
1red bell pepper
1small red onion
¼cuppitted green olives
4garlic cloves
4tablespoonsof butterat room temperature
4tablespoonsof breadcrumbs
1raw pork sausage or chicken sausage
For the chicken breast
4chicken breastboneless skinless, see notes
4teaspoonof saltdivided
2teaspoonsof garlic powder
1teaspoonof pepperfreshly-cracked, or ground
1tablespoonof vegetable oil(corn, peanut, or soy)
For the sauce
⅓cupof olive oil
Juice of 1 lemon
4sprigsof fresh parsley
Elaboración paso a paso
Step 1: For the stuffing
Combine bell pepper, onion, olives, garlic, and butter in the food processor vase. Pulse until it turns into a coarse paste.Place the ground butter mixture in the mixing bowl, add breadcrumbs and sausage, and thoroughly combine stuffing mix. Set aside.
Step 2: Cut the breasts
Using a very sharp knife cut alongside the breasts, opening from the thickest part of the breast to carve a pocket, this way the meat will have a fairly even thickness on both sides.Season the breasts, inside and out, with a teaspoon of salt, the garlic powder, and black pepper. Proceed with stuffing chicken breasts with the butter and sausage stuffing. Hold them closed using toothpicks.
Step 3: Cook
To cook in a skillet: Heat the vegetable oil in a skillet over medium high heat. Brown the breasts, on both sides, being careful with oil splatter.Reduce the heat to medium heat and cover with a tight-fitting lid. The stuffing will release enough liquid for the breasts to cook. Turn regularly so the breasts cook evenly on both sides.When all the liquid has evaporated (about 20-25 minutes from the start) measure remove the breasts from the heat.To cook on the grill: Heat the grill over high temperature. Grease the grill with some vegetable oil to prevent the meat from sticking. Place chicken on the grill and cook covered for 10 minutes, Turn and grill covered for another 10 minutes. Remove from the grill.
Step 4: Make the sauce
While the breasts cook make the sauce by mixing olive oil, lemon juice, parsley, and a ¼ teaspoon of salt with the blender.
Step 5: Serving
To serve, remove the toothpicks and serve the breasts garnished with the parsley sauce.
Cook's notes
Since skinless chicken breasts is lean meat that tends to overdry, you can try cooking it with the skin on to maximize the juiceness. You can remove the excess fat under the skin if you wish, and cook skin-side down first, then turn and finish skin side up for an extra tasty recipe.