Tuesday, October 28, 2008

Stuffed Chicken Breasts

This is truly a "Dunkin Family Favorite", we have been making this for a very long time. It sounds complicated, but it really is not. It is a beautiful way to wow your guests, it presents beautifully on the plate. I served with Hollandaise sauce, as I normally do and roasted carrots.

2-4 Chicken Breasts
1/4 lb Prosciutto or thinly sliced ham
1/4 lb Swiss cheese
Poultry seasoning
Asparagus - cut into 3rds
Hollandaise Sauce (I use Knorr in the packet), less fat and tastes great, I also add a dash of lemon.

Carefully slice the breast in half, but not all the way thru, you want to open it like a book

Place it between plastic and pound it out a bit

Sprinkle poultry seasoning generously, then capers (about 1 tsp), add your layer of ham and then a slice or two of Swiss, finally add your asparagus spears

Roll it up jelly roll style using plastic wrap, twist the ends tightly for a good seal (imagine rolling it up on top of a sheet of plastic wrap then wrapping the log really well in that plastic wrap (kinda like making compound butter)

Poach in barely simmering water for 15 minutes or so, check for internal doneness before removing with a thermometer, it should read 165 degrees, let cool for several minutes
Slice into coins and serve with Hollandaise on the side or pooled under the chicken coins

**It goes really well with pasta and risotto or even rice


Heather said...

BEAUTIFUL!!! I love the asparagus and hollandaise sauce!!! so delicious! And I always love family tradition posts.

Anonymous said...

That sound delicious! Would never have thought to poach the chicken in the plastic! No wonder the coins look perfect.

Darius T. Williams said...

Looks good - and I love a really great stuffed chicken - this looks great - and I'm loving the technique!


Pam said...

Looks really fancy and delicious. You can't go wrong with Hollandaise.

Amy said...

Looks delicious! I would have never thought to poach it in plastic. What a great idea!

Anonymous said...

Your Chicken LOOKS WONDERFUL...probably tastes as good as it looks. Ed

test it comm said...

That looks really good. I like the use of the Hollandaise sauce!

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...