Partridgeberry-Hazelnut Stuffed Chicken Breast

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

6 boneless skinless chicken
breasts, pounded flat
1 tbsp olive oil
2 tbsp minced shallot
1 1/2 tsp fresh minced garlic
1/4 cup partridgeberries
1/4 cup apple, peeled and grated
1/3 cup toasted hazelnuts,
chopped fine
1/4 cup bacon, cooked and minced
1 1/2 tsp fresh thyme, chopped
1/3 cup fresh parsley, chopped
1/2 cup panko bread crumbs
2 tbsp butter
Heat oil over medium heat; sweat shallots and garlic until shallots are translucent. Turn heat to medium-high and add berries, apple and nuts. When apples have broken down (after 1-2 minutes), add bacon and herbs. Cook for another 1-2 minutes and add the cooked mixture to the breadcrumbs. Thoroughly mix.
Divide stuffing between the 6 breasts and pat down the stuffing to cover each whole breast. Tightly roll up each breast and place on a sheet of plastic wrap. Roll up tightly, twisting the ends and then tying them together to secure it and ensure the package is water-tight.
Boil a pot of water and reduce to a simmer. Place the rolled breasts in simmering water and cook for about 20 minutes. Remove breasts from pot and from plastic. Let them rest while you heat butter in a frying pan over medium-high heat. Cook breasts in hot butter and regularly turn them to brown them slightly all the way around (do this in two or three batches, depending on the pan size). When the internal temperature of the breast reaches 165°F, remove it from the pan, set aside for 3-5 minutes and slice to serve.
Yield: 6 servings.

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