my first decent dish (stuffed chicken breast)

taffer · Fri, January 30th, 2004, 05:16 AM

i just made this tonight, and im pretty proud it turned out well...

ingredients

-herbs of your choice (i used thyme)
-onion
-garlic
-lemon juice

ok so what you do is skin the chicken, wash it, all the usual stuff, the cut a hole in the side of it about 3 inches long, and as deep as you want, basically big enough to reach the centre, then chop up your herbs, garlic and onion (i minced the garlic) and put them inside the chicken!

after you have done that, squeze some lemon juice over the top, put some more herbs/garlic on the top of the chicken and let it sit in your fridge for at least 3 hours

then cook like a normal chicken, there should be a nice herbal flavor through-out the chicken, and not weak either (which is why i like it!)

remember you dont have to use herbs, it can be anything! its simple and easy to make and tastes nice, so play around with it!

BusyChild · Fri, January 30th, 2004, 09:45 AM

Quote:

Originally Posted by taffer

i just made this tonight, and im pretty proud it turned out well...

ingredients

-herbs of your choice (i used thyme)
-onion
-garlic
-lemon juice

ok so what you do is skin the chicken, wash it, all the usual stuff, the cut a hole in the side of it about 3 inches long, and as deep as you want, basically big enough to reach the centre, then chop up your herbs, garlic and onion (i minced the garlic) and put them inside the chicken!

after you have done that, squeze some lemon juice over the top, put some more herbs/garlic on the top of the chicken and let it sit in your fridge for at least 3 hours

then cook like a normal chicken, there should be a nice herbal flavor through-out the chicken, and not weak either (which is why i like it!)

remember you dont have to use herbs, it can be anything! its simple and easy to make and tastes nice, so play around with it!

So you use a whole chicken and cut a hole in the side rather than hole that is already in the chicken?

taffer · Fri, January 30th, 2004, 04:40 PM

i used a chicken breast (about 8oz)

Lisa Stone · Fri, January 30th, 2004, 08:31 PM

that looks pretty tasty!

BusyChild · Sat, January 31st, 2004, 12:05 AM

Another thing you could do is pound the chicken breast down a little to make it thinner then layer your herbs on top and roll it up.

In another life I was working in this kitchen and we used to take spinach and mix it with bourisin cheese (i think) and use that as a filling then roll it up. Then slime some egg wash over it and sprinkle with sliced walnuts and bake.

andi · Sat, January 31st, 2004, 12:14 AM

Quote:

Originally Posted by BusyChild

In another life I was working in this kitchen and we used to take spinach and mix it with bourisin cheese (i think) and use that as a filling then roll it up. Then slime some egg wash over it and sprinkle with sliced walnuts and bake.

Ohmigod that sounds good. I could eat an entire container of Boursin, but boy does that nutritional content scare me:
http://www.boursincheese.com/about/product.htm

pooh · Sat, January 31st, 2004, 12:33 AM

Quote:

Originally Posted by Lisa Stone

that looks pretty tasty!

i agree, i'm going to try it out tomorrow.

thank you for the recipe

NCNBilly · Mon, February 2nd, 2004, 02:41 PM

Mmmm, sounds good!

You could also do an egg beater wash and roll it in almond or pecan meal to help it from drying out in the oven.

Kevinp · Mon, February 2nd, 2004, 05:09 PM

Scroll further down the page to Boursin Light. Anyone try this?

Boursin Light (scroll down)

Kevinp

BusyChild · Mon, February 2nd, 2004, 06:22 PM

Quote:

Originally Posted by NCNBilly

Mmmm, sounds good!

You could also do an egg beater wash and roll it in almond or pecan meal to help it from drying out in the oven.

oh thats right, I remember now. Thats exactly how it was egg wash and sliced almonds. The bourisin I think was mixed with cream cheese.

It was almost 17 years ago and one of my first jobs making trays of this stuff at a local restaurant.