BEST CHICKEN BREASTS STUFFED
Ingredients
For the stuffing:
- 1 Tbs. olive oil
- 1 large shallot, minced
- 2 cremini mushrooms, chopped
- 1/2 cup (4 oz./125 g) whole-milk ricotta cheese
- 2 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. chopped fresh chives1 tsp. chopped fresh tarragon
- Freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 6 boneless, skin-on chicken breast halves, each 6 to 7 oz. (185 to 220 g)
- 1 tsp. olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) dry white wine
Directions
1. To make the stuffing, in a
small sauté pan over medium heat, warm the olive oil. Add the shallot and sauté
until it begins to soften, 1 to 2 minutes. Add the mushrooms and continue to
sauté, stirring occasionally, until the mushrooms are tender, about 4 minutes.
Let cool.
2. Meanwhile, in a bowl, stir
together the cheese, parsley, chives, tarragon and a pinch of nutmeg. Stir in
the cooled mushroom mixture, and season to taste with salt and pepper.
3. Preheat an oven to 425°F
(220°C).
4. Pat the chicken breasts dry
with paper towels. Carefully slide your fingers under the skin on each breast,
separating it from the meat but leaving it attached on one side. Spoon about 2
Tbs. of the stuffing directly onto the meat, spreading it evenly, and pull the
skin back in place to cover the filling. Flatten the filling evenly by gently
pressing on the skin. Arrange the stuffed breasts skin side up in a roasting
pan large enough to hold them in a single layer. Brush with 1 tsp. oil and
sprinkle with salt and pepper.
5. Roast for 15 minutes.
Reduce the oven temperature to 375°F (190°C). Continue to roast, basting every
10 minutes with the pan juices, until the skin is browned and an instant-read
thermometer inserted into the thickest part of a breast registers 170°F (77°C),
about 30 minutes.
6.Transfer the chicken to a
plate and keep warm. Place the roasting pan on the stove top over high heat.
Add the wine and deglaze the pan, stirring to remove any browned bits from the
bottom of the pan. Bring to a boil and cook until reduced by half, about 5
minutes. Using a spoon, skim and discard the fat from the pan juices, then
strain the juices through a fine-mesh sieve into a warmed small pitcher.
7. Arrange each chicken breast
on a warmed individual plate and serve immediately, passing the pan juices at
the table. Serves 6.
This article and recipe
adapted from this site
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