Looking back on my culinary adventures, stuffed chicken breast was one of the first dishes I was overly impressed with and that actually turned out really well. I have no recollection of what the first filling was, but the reality is that you can really stuff a chicken breast with any combination. My suggestion, just keep it to one region, aka mediterranean, mexican, asian etc. As long as you keep the flavors that you would typically find together under these “themes,” you are golden.
On a sweeter note…I love MASHED SWEET POTATOES. And of course they remind me of nothing else but thanksgiving. In fact, I can count on one hand the number of times I have made or have had mashed sweet potatoes on a day other than Thanksgiving. But I have decided to break that mold, why must the deliciousness be confined to one day?! These potatoes are so easy (as any mashed potato) but sometimes I want an even easier method, in which case I cube the potatoes, add some butter and pop them in the microwave until fork tender and I’ve got a fantastic, healthy snack.
So I feel that what would be most beneficial for this post is not to post how I made this dish alone, instead I will post basic flavor combinations that would be great stuffed in a chicken breast. Feel free to change up the side dish as sweet potatoes may not go with all other flavors.
Chicken stuffing option #1:
- chopped sundried tomato
- feta cheese
- chopped black olives
Chicken stuffing option #2:
- cheddar cheese (or jack or pepperjack)
- canned green chilis
- chili powder
Chicken stuffing option #3:
- roasted garlic (see HERE)
- Brie cheese
- fresh parsley
Chicken stuffing option #4:
- goat cheese
- cream cheese
- chopped scallion
- chopped spinach
Now, the method for stuffing a chicken breast really depends on how thick the meat is. if it is a thick chicken breast steak you could slice a pocket into one end of the chicken and stuff the mixture in, then seal the hole with toothpicks before cooking. If you have a thinner piece of meat, you are better off flattening out the chicken so that you have more surface area, place some of the filling on one end and then rolling the meat with the filling. And finally fastening the roll closed with toothpicks. I personally like the first method, the filing seems to stay put better. But the trick is to make sure that you are cutting the pocket very slow to make sure that you do not puncture the side .
- Select your chicken breast filling
- Figure out what type of stuffing will be best with the chicken piece you have
- If you are creating a pocket, slowly take a knife to one end of the breast and slice a pocket as wide and deep as you can without puncturing the enge
- if you are rolling, place the chicken breast in between two pieces of wax/parchment paper. with a meat mallet (or rolling pin) flatten the chicken breast until it is about 1/4″ thick.
- with both methods, season each side with salt and pepper
- stuff or roll the filling into the chicken and fasten with toothpicks
- heat 2 tbl olive oil in a pan on medium heat. place chicken in pan, leave to brown on the first side for about 5 minutes, turn over and brown on the other side. Make sure the ends are getting cooked too (you might have to hold it on end while it cooks)
- Turn heat down to low, cover chicken and cook another 10 or so minutes. turning to make sure one side doesn’t burn. ENJOY!