Goat Cheese & Cranberry-Stuffed Chicken

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Goat cheese and cranberry-stuffed chicken will require you to start out with a food processor. Make goat cheese and cranberry-stuffed chicken with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Cooking Delicious Food
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Hi, I'm Chef Phillip Dell. And we're going to cook up some delicious goat cheese and cranberry stuffed chicken today. Let's get started. First thing we're going to do is in a food processor, we're going to add goat cheese. Not a fan of goat cheese, don't worry because this is going to turn your palate right around. The next thing we're going to add is some re-hydrated cranberries. We've got some minced garlic, it's going to give us a little bit of savory note to it. Some parsley, adds a little bit of extraness too to it as well. A little bit of salt and pepper, always bring out that extra flavor. Then we're just going to press the on button and let this thing puree until it's nice and smooth. Just let that sit for a little bit. Now lets move onto the chicken. Have you ever pounded out a chicken? Now we get to pound a chicken. Take all your frustrations out. So, to pound out a chicken breast, you always want to make sure that you have everything in place. You want to make sure you have a clean area. Chicken's one of those things that you've got to really be careful about. So, we're going to have a cutting board. I always have a knife in case I need to trim off any excess fat or edges that I don't like. I have a mallet and always remember that you use the flat side, not the spiky side. Put the chicken breast inside of a plastic bag, Ziploc bag and that'll help keep all the juices flying from all over the place. We're going to use the flat side, we're going to pound it out until it's an even thinness. That'll ensure even cooking throughout the entire time. Next thing we're going to do is we're going to remove it from that, we're going to put it on aluminum foil that's three times the size of the chicken breast. We're actually going to roll it up into this, it's fascinating how this works. We're going to take the filling now. Now you can use a couple different things to apply this filling. You can either use a pastry bag and if you don't have a pastry bag, you can use the inside of a Ziploc bag. And we'll squeeze it out the corner of it. Or you can use a spoon or you can use a knife, it's up to you. I'm going to use a pastry bag today, it's a little fancier, a little easier, and quite honestly and cleaner. So, we're just going to pipe that down the bottom third of the chicken breast. We're going to take the chicken breast and we're going to fold up the sides about an inch on each side. And we're going to roll it up like a burrito. Then we're going to package it all up in the aluminum foil, nice and tight. Make sure it's nice and tight. We're going to roll that up just like we did the chicken breast. Looks just like a burrito, doesn't it? So, then we're going to put it in a preheated 45 degree oven for about 5 minutes. That will ensure a very juicy product at the end, everybody always likes that juicy chicken. Right when it comes out of the oven, we have a saute pan. We're going to heat that up and put a little bit of olive oil in it. We're going to unravel the chicken from the aluminum foil and we're going to place that into the hot pan. We're going to caramelize the outside of the chicken breast. And when it's ready, we're going to put it on our cutting board. We're going to let it sit for about five minutes to let those natural juices redistribute and get it nice and juicy still. Then we're going to, I like to cut mine on a bias, it look really pretty this way. And then, you get a nice plate. Just display it beautifully, ti glistens, look at that. Doesn't that just look fantastic? And then, who can resist that cranberry goat cheese? So, we're going to pipe a little bit of that on the plate too, makes your guests go crazy. I'm Chef Phillip Dell and we just cooked healthy chicken stuffed with cranberry goat cheese. Goat Cheese Cranberry Stuffed Chicken: 6 ea Boneless, skinless chicken breasts 8 ounces Goat cheese, soft ½ cup dried cranberries, rehydrated, chopped* 1 Tbsp Fresh garlic, chopped 1 1/2 T Parsley, chopped 4 Tbsp Extra virgin olive oil TT Salt & pepper to taste

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