cateory: seasonal
Baked Stuffed Chicken Breasts
Reviews: 198
Ingredients:
- 4 small chicken breasts, about 1 1/ 3 pounds, skinned and boned(600 g)
- Salt and freshly ground black pepper
- 1 large clove of garlic, peeled and coarsely chopped
- 1/ 3 cup fresh sage leaves
- 1 1/2 ounces pancetta, coarsely chopped, plus 4 slices (70 g)
- 3 tablespoons cold butter (45 g)
- 1 scant cup good-quality fresh
- bread crumbs
- Olive oil for the baking dish
How to make
Baked Stuffed Chicken Breasts
Baked Stuffed Chicken Breasts
- Preheat the oven to 400°F (200°C). With a sharp knife, slit each chicken breast in half horizontally and fold open like a book; do not sever the halves completely. Season with salt and pepper.
- In a food processor or by hand, chop together the garlic, sage leaves, 1 1/2 ounces pancetta, butter, and bread crumbs. Lay the chicken breasts open on a work surface and divide the filling among them. Fold over the other side to close and press gently to seal.
- Oil a small baking or gratin dish and arrange the stuffed chicken breasts in the dish in a single layer. Season with salt and pepper and lay a slice of pancetta over each one.
- Bake for 30 minutes. Raise the oven temperature to 425°F (220°C) and bake for 10 minutes. Transfer to a preheated broiler and grill about 6 inches from the heat until lightly browned, 10 more minutes.
Comments for
Baked Stuffed Chicken Breasts
Baked Stuffed Chicken Breasts
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