Stuffed Chicken Breasts
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless chicken breasts
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 cup finely chopped onion
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh rosemary
- 2 ounces sliced salami, chopped very fine
- 1 cup fresh grated parmesan cheese
- 2 tablespoons capers, chopped
- 1⁄2 cup chicken broth
directions
- Adjust oven rack to middle position and heat oven to 400 degrees. Using kitchen shears, remove any rib bones that extend beyond each breast. Working with 1 breast at a time, place skin side down on counter with breast side facing your knife hand. Pres on breast with your opposite hand to flatten slightly and, using sharp paring knife, cut 3-inch-long horizontal pocket in the side of the breast, stopping 1/2 inch from end so halves remain attached. Using your fingers and tip of knife, make interior of pocket wider without increasing 3-inch opening. Season breasts inside and out with salt and pepper; set aside.
- Heat 1 tablespoon oil in 12 inch oven safe nonstick skillet over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until softened and browned around edges, 4-6 minutes. Remove from heat and set aside to cool slightly, about 5 minutes.
- Combine lemon juice, garlic, thyme, mustard, rosemary, and 2 tablespoons oil in bowl; set aside 2 teaspoons oil mixture for sauce. Stir salami, Parmesan, capers, onion, 1 tsp pepper, and 1/4 tsp salt into remaining oil mixture, mashing against side of bowl with back of spoon until stuffing mixture clumps together.
- Place about 3 tablespoons stuffing mixture into pocket of each breast, pressing into ends of pockets with your fingers to fill completely and evenly. Fold breast over to enclose. Secure each breast with 3 evenly spaced pieces of kitchen twine. Wipe skillet clean with paper towels.
- Bake chicken breasts with broth (optional). Bake until the thickest part of stuffing registers 160 degrees, 30 -37 minutes. Transfer breasts to carving board, tent with aluminum foil, and let rest for 15 minutes.
- Meanwhile, pour pan juices into liquid measuring cup and skim off fat. Stir in lemon juice and reserved oil mixture; season with salt and pepper to taste. Slice chicken breasts 1/2 inch thick, transfer to serving platter and drizzle with sauce. Serve.
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RECIPE SUBMITTED BY
Party_of_Four
United States