I know you’ve probably spent the last four days eating.
I’m sure you’ve still got leftovers to be reworked, reheated, and consumed. So forgive me for putting this recipe out there.
If you’re like me, you’re telling yourself today that you’re never eating anything again. But that will fade by Thursday. So all I can ask is that you save this recipe for when you feel like being in the kitchen again.
So let’s get started. To make this stuffed chicken recipe, you’ll cook down red onions and brussel sprouts in some butter, because we all know you didn’t get enough of that this holiday.
Then you’ll pound some chicken breasts as thin as you can and stuff them with the aforementioned vegetables plus some feta. Melty feta oozing out of chicken, that’s my idea of a good time these days.
If you’ve never made stuffed chicken before, no fear. The technique isn’t complicated. You’ll need a cutting board, some plastic wrap, a meat mallet or rolling pin (I use the later), and some kitchen twine. After you slice the chicken breasts in half and open them up like a book, you’ll cover them with the plastic wrap and beat on them until you’ve got about 1/4-1/2 inch thickness. This is both productive and therapeutic.
Sometimes some areas are thicker than others. It’s okay, it doesn’t need to be perfect.
Once you’ve got your filling in place, you’ll roll the chicken breasts up and secure them with the kitchen twine. I recommend sliding the twine under one end, tying it off, and then gently lifting and wrapping the twine every 1/2 inch or so until you get to the end of the chicken. I don’t typically tie off the end piece, I just secure it by wrapping it underneath itself. Your goal here is to get it to hold together, so if you’ve got some lumps and bumps or the occasional gap, no tears required.
These chicken breasts are then browned on the stovetop before being finished in the oven. You’ll let them rest for a little bit before cutting off the twine and slicing them into beautiful rounds. I served with some roasted potatoes, but you can get more creative.
- 5 tablespoons butter, divided
- ½ large red onion, sliced thin
- 1 cup shredded Brussels sprouts
- pinch of cayenne pepper
- 6 ounces feta, crumbled
- 3-4 chicken breasts (about 2-2.5 pounds)
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 450.
- Melt 2 tablespoons butter in a large skillet. Add red onions and cook until soft. Stir in Brussels sprouts and cayenne pepper and cook for an additional 5 minutes. Remove from heat. Season with salt and pepper to taste.
- Cut chicken breasts in half horizontally, leaving 1 long side attached by about ½ an inch. Open the chicken breasts like you would a book.
- Place plastic wrap on top of the chicken and pound breasts until they are about ¼ to ½ inch thick. Remove plastic and season both sides with Kosher salt and pepper.
- With the cut side facing up, scoop ⅓ or ¼ of the vegetable mixture (depending on how many total chicken breasts you are using) into the center of each piece of chicken, leaving about a ½ inch border from the ends. Sprinkle with about 2 ounces of feta.
- Roll chicken lengthwise (against the line of the cut you made) and tie off with kitchen twine.
- Melt remaining 3 tablespoons of butter in skillet. Add stuffed chicken and cook on for 5-8 minutes on each side until nicely browned. Transfer chicken to a baking dish and bake for 10-12 minutes.
- Remove from oven and let rest for 10 minutes. Remove twine and slice into 1-2 inch thick pieces.
Hi ! Just wanted to let you know that we’ve added this recipe to our top 100 recipes for thanksgiving 2015! Check it out: http://ohmydish.com/100-best-thanksgiving-recipes-for-2015/ :)
writes marcobax222pitfall
writes 2quantity