Stuffed chicken breast recipe – Ok there are some days when you just want to well eat something so outlandishly unhealthy you can feel your arteries actually clogging up. I started with wanting pork loin (which would have been very healthy and probably involving some sort of fruit) but well did not have any and could not find any for cheap so I went to the good standby of chicken and man can only eat so much grilled chicken before he has to ruin any possible health benefits of the chicken.
So I ended up with this dish which is basically a chicken breast stuffed with bacon, blue cheese, parmesam cheese, bacon, mushroom, spinach, shallot, and panko. Then I figured why not freaking brown the chicken in reserved bacon fat and butter. Finally top it off with a pan sauce of the remaining stuffing mixture, pine nuts, chicken stock, and cream. Relax it is way easier than it seems.
This one is hard to set bowls up for but I would definately recommend putting the shallot and mushroom together since they are going to be sauted at the same time.
Preheat your oven to 375 degrees.
Bring a pot of water with a good pinch of salt to a boil and next to the pot set a bowl filled with ice and water. Once the water has came to a boil add a couple handfuls of spinach. Stir it around for 20-30 seconds. After that remove the spinach from the boiling water and set it in the ice water and stir around to stop the cooking. Repeat this for the remaining spinach. Once all the spinach has been blanched remove the spinach from the ice bath and set aside.
Once the spinach has been blanched take a skillet and cook the bacon. Once the bacon is cooked go ahead and using a strainer strain out all of the bacon fat out of the skillet and set aside. We want the fat not the junk. SEE ALSO : Chicken Cutlet with Pesto & Mozzarella Sandwich
Using the pan that you cooked the bacon in add 1/2 tb of butter and swill around and put the bowl containing the shallot and mushroom over medium heat. You want to cook the mushroom and shallot to soften them up so about a minute.
Now to a food processor add the mushrooms, shallot, spinach, and bacon, blue cheese, parmesam cheese and pulse till combined.
Scrape out of the food processor into another bowl and gently stir in the panko crumbs to combine them to the mixture.
Now time to have some fun with the chicken. We want to create a pocket in the chicken breast for the stuffing to fit into. Taking a knife and at the thickest part cut a slit in the breast and work it around till you have a decent pocket.
The easiest way to get the mixture into the pocket is to use a piping bag (if you do not have one take a ziploc bag and cut one of the bottom corners off and use that as a piping bag). Load the stuffing mixture into the bag and working your hand down the bag fill up the pocket with stuffing starting with the deepest part of the pocket.
Once all the chicken breasts have been stuffed time to get them cooking. Take a skillet and put it over medium-high heat and pour in the strained bacon grease and 1tb of butter. Swill around to combine and add the chicken breasts to the skillet. They should definately sizzle and if they don’t remove and wait 30 seconds and try again. Brown each breast for about 3-5 minutes a side. Then transfer to the oven to finish cooking (about 15-20 minutes).
Once the chicken breast is done remove from the oven and place the breasts on a plate to rest. Put the skillet over medium heat and add the pine nuts and stir till slightly brown (about 1 minute).
Add the chicken stock and remaining stuffing to the pan and stir to combine and free up all the stuck bits on the bottom of the pan.
Let the sauce reduce by 1/2, turn off the heat, stir in the tb of cream, and adjust salt and pepper if needed.
Pour the mixture over the chicken breast and enjoy.