Welcome to Key Ingredient!

2 Million Recipes & Growing

Beat the Heat this Summer with these Refreshing Drinks!

See our Collection!
shared by followers | following

STUFFED CHICKEN BREASTS WITH CASCADE FALLS SAUCE

STUFFED CHICKEN BREASTS WITH CASCADE FALLS SAUCE
  • 2 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

STUFFED CHICKEN BREASTS WITH CASCADE FALLS SAUCE

Nearly every evening before dinner, I go on a walk. My walks frequently take me past Cascade Falls, where I came up with the idea for this dish. The bacon-and-herb stuffing gives the chicken a mouthwatering smoky savor. The pan sauce—a quick reduction of vermouth—adds an extra taste fillip. It’s fine to have bacon on the Wine and Food Lover’s Diet. While I don’t advise eating several slices with your breakfast eggs, I do like to use a modest amount of nitrite-free bacon as a flavoring. The intensity of very smoky bacon goes a long way, so you don’t need much. I frequently cook chicken, as well as turkey, that has been pounded to a thickness of about ¼ inch. The cooking time of a flattened breast is half that of a regular breast. Plus, I can roll the flattened breasts around stuffings, an easy way to make an impressive presentation.

Ingredients

2 skinless, boneless chicken breast halves (about 5 ounces each)
Kosher salt
Freshly ground pepper
2 slices nitrite-free bacon, cut crosswise into ¼-inch pieces
¼ cup finely chopped fresh basil or flat-leaf parsley
3 tablespoons plus
2 teaspoons finely chopped fresh flat-leaf parsley
2 tablespoons olive oil
I clove garlic, very finely chopped
1 shallot, chopped
¼ cup dry vermouth
2 tablespoons crème fralche (optional)

Directions

1 Preheat the oven to 200°F. Place each breast half between sheets of plastic wrap. Using a meat mallet or rubber hammer, lightly pound the chicken to a uniform thickness of about ¼ inch. Lightly season both sides with salt and pepper. 2. In a skillet over medium heat, cook the bacon, stirring occasionally, until very lightly browned but not completely cooked and crisp, about 5 minutes. Remove to paper towels to drain. In a bowl, mix together the bacon, basil, 3 tablespoons parsley, 1 tablespoon of the oil, and garlic. Spoon the mixture onto the chicken breasts, dividing evenly. Roll the chicken around the filling and secure each roll with 2 wooden toothpicks. 3. In a large skillet over medium heat, warm the remaining 1 tablespoon oil until it shimmers. Add the chicken rolls and cook, turning as needed, until each side is browned and an instant-read thermometer inserted into the thickest part of each roll reads 160°F, about 12 minutes. Remove to a plate and keep warm in the oven while you make the sauce. 4. Add the shallot to the same skillet over medium heat and cook until softened, about 2 minutes. Add the vermouth, bring to a boil, and cook until reduced to about 2 tablespoons, about 1 minute. Stir in the crème fraiche (if using). Season to taste with salt and pepper. 5. To serve, cut the chicken rolls crosswise into thick slices and arrange on 2 warmed plates. Drizzle each serving with the sauce and sprikle with the remaining 2 teaspoons parsley.

More recipes by Sheila H.

views icon 204 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In