Stuffed chicken breast isn't just for flavor -- it's also for show. When you take the time to make a delicious filling, you need to secure it in your chicken breast so that it doesn't ooze out and make a mess. No matter what you're stuffing your chicken breast with, there is a way to keep the filling in so that you have a dish that is equal in taste and appearance.
Things You'll Need
- Cutting board
- Meat mallet
- Parchment paper or plastic wrap
- Prepared filling
- Salt and pepper
- Butcher's twine
Place chicken breast in between two sheets of parchment paper or layers of plastic wrap and set on a cutting board. Start at the thickest portion of the chicken breast and pound gently using a meat mallet. Move the strikes of your meat mallet from the center of the chicken out toward the edge. Continue the process until the chicken breast is about 3/4 inch to a 1/2 inch thick.
Remove the chicken breast from the parchment paper or plastic wrap and lay flat on the cutting board. Spoon your prepared filling onto the chicken breast, covering only a quarter of the breast. Leave the rest alone.
Salt and pepper the chicken breast or use spices from your filling on the remaining inside portion of the chicken breast. This adds flavor to your meat while it's cooking.
Gently roll the chicken breast up, starting with the side that has the filling. With the seam side of your rolled chicken breast up, slide a small amount of butcher's twine under the bottom and tie it across the top half of the chicken roll, using a double knot, to keep the chicken rolled up. Repeat on the bottom half of the chicken breast.
Tips & Warnings
- Trussed chicken breasts can be grilled or roasted in the oven, but don't fare well in fryers.
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