Stuffed Chicken
courtney
ingredients
- 4 boneless chicken breasts (8 oz.), pounded to 1/4 inch thickness
- 1/2 teaspoon garlic, chopped
- Pinch of salt
- Pinch of pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chile peppers, dried, crushed
- 1 teaspoon lemon zest, coarsely grated
- 1 ounce dry Spanish chorizo, finely diced
- 2 ounces goat cheese
- 8 basil leaves
- 2 ounces vegetable oil
- Flour for dusting
- Garnishes: extra virgin olive oil, parsley and 1 lemon, quartered
- Butcher’s twine
- Oven-proof pan
directions
- 1
Lay the chicken breasts out on a flat surface with skin side down. Rub each chicken breast with garlic. Dust breasts with salt, pepper, oregano, crushed chili peppers, lemon zest, and chorizo. Place one fourth of the goat cheese about 1 inch from base of each breast in order to form a 3 inch line of cheese. Top cheese on each breast with 2 basil leaves. Roll base of breast over the cheese. Fold over the sides of each breast to enclose the cheese. Finish rolling the breast and secure with butcher’s twine, tying four separate loops around each rolled breast. Heat the oil in an oven-proof pan over medium heat.
- 2
Dust chicken breasts with flour; shake off any excess. Place breast in pan and brown one side for about 3 minutes. Turn over chicken and place in a 450 degree oven for 8 minutes. Remove pan from oven and let chicken rest for 3 minutes. Remove the butcher’s twine. Serve garnished with extra virgin olive oil, parsley, and lemon quarters.
notes
-Caitlin Cleary
Source: Caitlin Cleary
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