Stuffed Chicken Breasts Italian Recipe

Summary

CuisineCourse
Main IngredientInterest Group

Ingredients

 Chicken breasts8 , skinned
 Unsalted butter2 Tablespoon
 Vegetable oil1 Tablespoon
 Onion1 Medium, peeled and chopped
 White mushrooms1⁄4 Pound, thinly sliced
 Whole milk ricotta cheese1 Cup (16 tbs)
 Freshly grated parmesan cheese1⁄2 Cup (8 tbs)
 Finely chopped parsley3 Tablespoon
 Freshly grated nutmeg1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Freshly ground black pepper To Taste
 Watercress2 1⁄4 Bunch (225 gm), large stems removed (2 large bunches)
 Eggs2
 Cream4 Tablespoon (light or heavy)
 Toasted bread crumbs1 Cup (16 tbs) (fresh)
 Olive oil/Vegetable oil2 Tablespoon (for sauteeing the chicken)
 Chunky tomato sauce2 Cup (32 tbs), warmed (home made)
 Finely chopped flat leaf parsley1 Tablespoon (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 3811 Calories from Fat 1438

% Daily Value*

Total Fat 161 g247.5%

Saturated Fat 63.1 g315.4%

Trans Fat 0.3 g

Cholesterol 1470.1 mg

Sodium 4479.4 mg186.6%

Total Carbohydrates 165 g55%

Dietary Fiber 18.3 g73.1%

Sugars 76.2 g

Protein 409 g818.2%

Vitamin A 367.2% Vitamin C 410.9%

Calcium 218.7% Iron 133.2%

*Based on a 2000 Calorie diet

Directions

If the butcher has not flattened the breasts, place them between 2 sheets of wax paper and pound them to an even thickness of about 1/4 inch, using a meat pounder, side of a cleaver or chefs knife, or the heel of your hand.
Working with the smooth side of the breast down, pound the flesh from the center of the breast toward the outside, taking care not to break through the meat.
The small cutlets may be removed and used for another dish.
If used here, be sure to remove the tendon.
Cover the breasts and set aside.
In a medium-size, heavy skillet, heat the butter and oil over medium-high heat.
When the butter has foamed, stir in the onion and saute it for 5 to 7 minutes until lightly colored.
Add the mushrooms, and continue cooking for 2 to 3 minutes until they are wilted, stirring occasionally.
Combine the ricotta and Parmesan cheeses, parsley, nutmeg, red pepper, salt, and pepper in a large bowl.
In a saucepan or bowl, blanch the watercress for 15 to 20 seconds in boiling water until just wilted.
Drain it well, then transfer it to the bowl of a food processor fitted with a steel chopping blade, and process until somewhat smooth.
Scrape the watercress into the bowl with the cheeses, sauteed mushrooms, and onions and mix well.
Place the chicken breasts vertically on a clean work space with the narrower end closest to you.
Divide the stuffing equally, placing about 2 tablespoons onto the lower edge of each breast.
Roll them up, turning in the sides to form a neat cylinder (see illustration).
Fill a flat dish or pie plate with the flour.
In another dish beat the eggs and cream.
Fill the third dish with the bread crumbs.
Roll each breast first in the flour, making sure to pat some on the ends, then dusting off any excess flour.
Next dip it into the egg-cream mixture, and finally, roll the cylinder in the bread crumbs.
Place the coated breast on a jelly roll pan or large flat plate and continue with the remaining breasts.
Cover and refrigerate for 1 to 2 hours to seal the cylinders.
Preheat your oven to 350°F.
Add enough oil to a large, heavy skillet to measure 1/4 inch in depth and heat it until very hot over medium-high heat.
The surface will ripple.
Place the rolls 1 at a time in the hot oil, taking care not to crowd them.
If necessary, do this in batches.
Using 2 wooden spatulas or spoons to help turn, brown the rolls evenly on all sides, approximately 5 to 6 minutes.
Once the rolls are golden brown, transfer them to a jelly roll pan with the aid of a wide spatula, and place them in the preheated oven for approximately 15 minutes to finish cooking.
Test 1 breast for done ness by cutting partially into it to see that the meat is just cooked through.
Remove the pan from the oven and place the breasts on a heated platter or individual plates.
Ladle a large spoonful of sauce over the middle of each cylinder, and add a little parsley.
Pass remaining sauce at the table.
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