Empty My Fridge
The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre
Ingredients
- Sausage7–8 oz
- Parsley · chopped2 tbsp
- Garlic · chopped1 tbsp
- Dried apricot · finely diced1 tbsp
- Sun dried tomato · finely chopped1 tbsp
- Salami · diced2 oz
- Breadcrumb¼ cups
- Egg1
- Salt
- Black pepper
- Bacon1 lb
- Ham4 oz
- Chicken breast2
- Butter2 oz
- Shallot · finely chopped¼ cups
- Thyme · finely chopped1 tsp
- Chicken stock1 cup
- Dijon mustard2 tbsp
- Chive · chopped1 tsp
- Cream2 tbsp
Instructions
- In a glass bowl, mix all the stuffing ingredients (sausage, parsley, garlic, apricot, sun-dried tomatoes, salami, breadcrumbs, egg, and salt and pepper if using).
- Lay the bacon and ham on parchment paper in the arrangement shown in the video.
- Butterfly one chicken breast, then pound it lightly between plastic wrap.
- Place the pounded breast on the bacon and ham, spread the stuffing in the middle without overfilling, and top with the other chicken breast half.
- Wrap the chicken in the bacon.
- Bake until the internal temperature reaches 160°F / 71°C.
- For the sauce, melt about 2 tablespoons of butter in a saucepan over low heat, add the shallots and thyme, and sweat until translucent and light golden, about 5 to 7 minutes.
- Strain in the chicken stock to remove all solids.
- Turn off the heat, add the cream, the remaining butter and the chives, and season with salt and pepper.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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