Friday, January 15, 2010

Easy Cooking Stuffed Chicken Breast Recipe

This easy-cooking-for-men stuffed chicken breast recipe can be used as a main meal served with salad or vegetable, or the rolled chicken breast can be cooled and sliced to serve as finger food.

  • 2 chicken breast
  • 12 prawns
  • 4 slices proscuitto (thick cut)
  • minced garlic
  • 2 slices white bread
  • 1 large egg
  • mixed herbs
  • 1 lemon

  • Make a stuffing by placing the bread, cracked egg, prawns, garlic, and mixed herbs into a food processor. Blend well.
  • Slice (butterfly) the thawed chicken breasts to double their size when spread out.
  • Use a rolling pin or mallet to compress the chicken and spread it out further. Be careful not to “bash” holes in the meat. Lay both the chicken breast together and place the stuffing mix on top.
  • Roll the chicken breast around the stuffing.
  • Roll the proscuitto around the outside of the stuffed chicken breast to help keep it together.
  • Place into a medium heat oven for 1 ½ hours. Be careful not to let the chicken dry out, monitor carefully.

Note: Do not add extra salt, the proscuitto is already very salty from its curing process.

# 1 - Add you favoutite soft cheese such as a camembert or boccancinni into the stuffing, best when served warm.
# 2 - If the meat has dried out too much in the oven a creamy garlic and onion sauce will help when drizzled over the top of the sliced pieces.

Serve the stuffed chicken breast warm with a squeeze of lemon juice over the top, or leave to cool and slice (10mm or ½ inch) for nibble food.

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