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52/100 by 141 users
Best Chicken Breasts Stuffed

IngredientsFor the stuffing:

  • 1 Tbs. olive oil
  • 1 large shallot minced
  • 2 cremini mushrooms chopped
  • 1/2 cup (4 oz./125 g) whole-milk ricotta cheese
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 Tbs. chopped fresh chives1 tsp. chopped fresh tarragon
  • Freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 6 boneless skin-on chicken breast halves each 6 to 7 oz. (185 to 220 g)
  • 1 tsp. olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup (4 fl. oz./125 ml) dry white wine

Directions 1. To make the stuffing in a small sauté pan over medium heat warm the olive oil. Add the shallot and sauté until it begins to soften 1 to 2 minutes. Add the mushrooms and continue to sauté stirring occasionally until the mushrooms are tender about 4 minutes. Let cool. 2. Meanwhile in a bowl stir together the cheese parsley chives tarragon and a pinch of nutmeg. Stir in the cooled mushroom mixture and season to taste with salt and pepper. 3. Preheat an oven to 425°F (220°C). 4. Pat the chicken breasts dry with paper towels. Carefully slide your fingers under the skin on each breast separating it from the meat but leaving it attached on one side. Spoon about 2 Tbs. of the stuffing directly onto the meat spreading it evenly and pull the skin back in place to cover the filling. Flatten the filling evenly by gently pressing on the skin. Arrange the stuffed breasts skin side up in a roasting pan large enough to hold them in a single layer. Brush with 1 tsp. oil and sprinkle with salt and pepper. 5. Roast for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue to roast basting every 10 minutes with the pan juices until the skin is browned and an instant-read thermometer inserted into the thickest part of a breast registers 170°F (77°C) about 30 minutes. 6.Transfer the chicken to a plate and keep warm. Place the roasting pan on the stove top over high heat. Add the wine and deglaze the pan stirring to remove any browned bits from the bottom of the pan. Bring to a boil and cook until reduced by half about 5 minutes. Using a spoon skim and discard the fat from the pan juices then strain the juices through a fine-mesh sieve into a warmed small pitcher. 7. Arrange each chicken breast on a warmed individual plate and serve immediately passing the pan juices at the table. Serves 6. This article and recipe adapted from this site

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