Herb Stuffed Chicken Breast

By á-48829

Ingredients

• 6 chicken breasts
• Handful chopped fines herbes (parsley, chervil, chives, tarragon, oregano, and basil, whatever is available!)
• 2 tbsp finely chopped shallots
• 4-6 ounces finely chopped mushrooms
• 1 lemon, juiced
• 4 tbsp olive oil
• Fleur de sel
• Coarsely ground black pepper

Preparation

Step 1

Open each filet up on your cutting board, trim any fat and the tenderloin, reserve for another use, or keep attached. Place a piece of parchment or plastic wrap over the filet, and using a meat pounder, flatten the chicken breast to approx. ¼-1/8 thick.

Sprinkle the herbs, shallots, mushrooms and a sprinkling of the lemon juice on a piece of paper, or plate. Press the breast into it, flip and do the same on the other side. The inside part that will get concealed through the rolling process can have a further sprinkling of herbes on it. Then, roll the breast pieces up, tie with butchers twine, and cook, in a sauté pan or on the grill, turning frequently till done (internal 160 F, it will rise an additional 5 degrees as it’s resting, bringing it to the “safe” poultry finished temp of 165. As it’s cooking, make sure you continually baste the breast with an olive oil, herb and shallot mixture. This should take about 10-12 minutes.