Stuffed Chicken Breasts with Southwest Slather

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Serves 4

Let’s up-scale the ole’ stuff boneless chicken breast, and put the “sexy-factor” in…shall we. Presentation is everything, right? Pretty does sell.

You will blow away your competitors and establish new followers with this delicious stuffed chicken breasts…hands down!

Three secret tipsfirst, acquire or fabricate 4 airline/supreme chicken breasts (1/2 breast with first joint connected) ; second, meat mallet (smooth side); third, Chef Gerrie’s Southwestern Roasted Green Pepper Slather.

You may just like it TOO much!

If you can’t acquire this special cut of chicken, use boneless with or with out skin…what ever hikes your skirt!

 

Equipment:

Chef Knife

Meat Mallet or heavy small sauté pan (flatten chicken breast)

Saran wrap to cover cutting board

Large sheet pan with rack

Aluminum Foil

Tongs

Measuring cups and spoons

Small mixing bowl

Large mixing bowl (for short brine)

Paper towels

Mesh hand strainer/sieve

Large fork (for mixing filling)

Stick-hand mixer

Small sauce pan (to heat sauce)

Ladle or gravy boat (for sauce)

 

Ingredients:

4           Airline/Supreme chicken breast (half breast with first joint-drummet park of wing) You can…Have your butcher butterfly/flatten breast for you to stuff

Short brine – 1 qtr. water + 2 hands of kosher salt

4 t         Adobo seasoning (to season chicken)

9 oz      Chef Gerrie’s Southwestern Roasted Green Pepper Slather

 

Filling:

8 oz      Cream cheese, soften

8 oz      Queso Fresco, crumbled (reserving 1/3 cup for garnish)

1 t         Garlic, minced

Salt and Pepper to taste

1           Avocado, ripe-slightly firm, deseeded, peeled and sliced ** Use 2 slices per breast and reserve rest for sauce**

4 t         Slather, strained on paper towel through a strainer, to drain and remove excess juice. Reserve rest of slather for sauce

 

Sauce:

Remaining  Southwestern Roasted Green Pepper Slather

1/4 C +       Heavy cream

Remaining   Avocado

Salt and pepper to taste

4                  Cilantro sprigs for garnish

 

 Directions:

  1. Preheat oven 350 ° F
  2. Fabricate or obtain 4 airline/supreme breast with first joint, skin on. No worries if you want to remove the skin.
  3. Prepare Quick Brine Fill large bowl with tap water, add two big hands full of kosher salt, give it a good stir to dissolve the salt somewhat. Add chicken breast and soak in quick brine for 1 hour. Remove and pat dry with paper towel.
  4. While chicken is brining, prepare stuffing. Combine cream cheese, queso fresco, garlic, slather, salt and pepper. Divide into 4 portions.
  5. Lay out a large piece of saran/plastic wrap on cutting board. Lay breasts skin side down onto saran, leaving enough room for expansion of flattening breast with mallet. You may have only room for two breast. (Then you would have to duplicate saran wrap set-up). Cover with second piece of saran and flatten with smooth side of mallet, start with flattening thickest part of beast… avoiding tares and dislodging the first joint/drum-met. Flatten enough to be able to fill with cheese, slather, and avocados
  6. Season flatten breasts with adobo seasoning on both sides on breast.
  7. Stuff Breasts with skin side down, smear cheese mixture in center of breast, spreading outwards. Lay avocado slices on top in the center/middle of breast. Now take “Tail end” and fold upwards to over filling, then fold over sides to create a pouch/stuffed breast…rotate so skin side up with drum-met sticking straight up with seam side down.

***Here you can hold stuffed breasts over night***

  1. Roast on rack in oven for 30-40 minutes or until internal temperature of 165°F.
  2. While chicken is roasting, prepare sauce. In a small pan, using a stick hand-mixer blend together cream and remaining avocados. Then stir in Southwestern Slather and bring just up to a simmer.
  3. Plate up Stuffed Chicken breasts, drape with sauce, and garnish with crumbled cheese and cilantro sprig.

 

    

 

 

 

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