Wednesday, June 9, 2010
Stuffed Chicken Breasts
I adapted this recipe from a Bon Appetite article from the June 2010 issue on page 78.
Stuffed Chicken Breasts with Rosemary-Orange Dressing
Chicken and Stuffing
1 cup pitted green olives
1 Tbsp Extra Virgin Olive Oil
1 Large Garlic Clove, peeled
1 1/2 tsp. chopped fresh rosemary
1/2 tsp. finely grated orange peel
1/2 C. bread crumbs (I use Italian flavored ones from a canister)*
3/4 C. Crumbled Feta Cheese*
Freshly Ground Black Pepper*
Rosemary Infused Sea Salt*
6 Flattened Boneless Skinless Chicken Breasts (I use a big ole ziploc and a copper pot)*
6 Tbsp. Freshly Squeezed Orange Juice
2 Tbsp. chopped fresh rosemary
4 garlic cloves chopped
1 Tbsp. finely grated orange peel
3/4 C. olive oil
1/2 C. chopped green olives
Set your oven to 400 degrees.*
Mix all the ingredients except the salt, pepper and chicken in a bowl to make stuffing.
Mix up the dressing in another bowl with all the listed ingredients.
Lay out the chicken.
Stuff all the stuffing in the breasts.*
Fold them over.
Put them in a pan rubbed with olive oil.
Separate the dressing into two bowls, put one in the fridge.
Use the other bowl and brush it onto the chicken.
Season chicken with rosemary salt and pepper. Be sparing with the salt because the olives are salty on their own.
Pop it in the oven.
Bake until chicken breast is 160 degrees (I don't know how long that is, so be ready to do some babysitting).*
When it is finished in the oven serve with the dressing on the side, and some steamed carrots seasoned with salt, pepper and rosemary.
* Elements I altered.