Stuffed Chicken Breasts

From Cook's Illustrated | May/June 2008

Why this recipe works:

For a chicken breast ballotine recipe without the fuss, we started with a boneless chicken breast, eliminating the need to bone a whole chicken. Trimming away and pureeing some of the meat with mushrooms and leeks gave us the firm, savory filling we wanted. Pounding the breasts to an even… read more

For a chicken breast ballotine recipe without the fuss, we started with a boneless chicken breast, eliminating the need to bone a whole chicken. Trimming away and pureeing some of the meat with mushrooms and leeks gave us the firm, savory filling we wanted. Pounding the breasts to an even thickness and a rectangular shape made them easy to stuff, roll, and cook.

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Serves 4 to 6

If your chicken breasts come with the tenderloin attached, pull them off (see “Removing Chicken Tenderloins” below) and reserve them to make the puree in step 1. If necessary, trim these breasts to make uniform rectangles and to yield 1 1/2 to 2 ounces total trimmings per breast. Because the stuffing contains raw chicken, it is important to check its temperature in step 5.

Ingredients

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