Stuffed Boneless Chicken Breasts - Two Variations (Classic Prociutto cotto & Mediterranean)

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3 days ago
3 min read

#recipe #stuffedchickenbreast #chickenfarci #chickenroulade #pettodipolloripieno

Are you looking for new chicken dinner ideas, stay tuned because we have a couple of simple, easy and delicious ideas for you.

In this video, we will be showing you two stuffing choices, one is a classic style and the other, is a Mediterranean stuffing. Both are equally delicious in their own way !

Stuffed chicken breasts are loaded with plenty of savoury flavours and the filling options are almost endless.

By stuffing the chicken breasts yourselves, will save you money, and who doesn’t like saving money!

When cooked, these chicken stuffed breasts pair up so well with a variety of side dishes, for example: rice, salad, vegetables, potatoes, pasta and many more.

INGREDIENTS:

6 boneless chicken breasts

STUFFING FOR 3 CLASSIC STYLE CHICKEN BREASTS:

1/4 yellow bell pepper (julienne sliced)

1/4 red bell pepper (julienne sliced)

1/4 orange bell pepper (julienne sliced)

6 slices provolone cheese

6 slices prosciutto cotto (Italian cooked ham)

3 cups (about 2 handfuls) spinach

Seasoning mixture:

2 tbsps. (30 ml) paprika

1 tsp. (5 ml) garlic powder

1 tsp. (5 ml) onion powder

1 tsp. (5 ml) black pepper

Twine for wrapping

STUFFING FOR 3 MEDITERRANEAN STYLE CHICKEN BREASTS:

1 small zucchini (cut in half moons)

1 small tomato (cut in half moons)

1 small red onion (cut in half moons)

DIRECTIONS: 3 CLASSIC STYLE STUFFING

1) Rinse & pat dry the spinach and peppers. Slice peppers into julienne strips.

2) Trim off any extra fat & nerves from the chicken breasts.

3) Lay on a tray lined with paper towels. Pat dry with extra paper towels.

4) On a chopping board, slice the breasts horizontally, by placing your hand flat on top of it. Use a sharp knife to slice into one side, starting at the thicker end, and ending at the thin point. Careful not to cut all the way through.

5) Open out the breast to resemble a butterfly.

6) Rub a bit of the spice mixture.

7) Add some of the bell peppers, 2 slices of provolone cheese, 2 slices of prosciutto cotto. Top off with some spinach leaves.

8) Roll tightly, ensuring that the stuffing remains in the breast. Tuck in any leaping out stuffing.

9) HOW TO TWINE AND TIE: Roll out a long piece of twine. Start by sliding it under the chicken breast (lengthwise), then over and wrap the twine around the breast. Ending by making a knot.

10) Top off by rubbing a bit more of the spice mixture.

11) Repeat steps with the remaining 2 breasts.

DIRECTIONS: 3 MEDITERRANEAN STYLE STUFFING

1) Rinse & pat dry your zucchini and tomato.

2) Cut zucchini, tomato & red onion into half moons.

3) Trim off extra fat & nerves from the chicken breasts.

4) Lay on a tray lined with paper towels. Pat dry with extra paper towels.

5) On a chopping board, cut about 4-5 vertical slits approx 1” - 1 1/2” (2.5cm-3.8cm) in between each slit. Be careful not to slice all the way through.

TIP: as a guideline, place 2 ends of wooden spoons (one on each side of the chicken breast). Once you hit the wooden spoons with you knife, it’s time to stop cutting.

6) Stuff each slit with 2-3 slices of each zucchini, tomatoes & red onions.

And there you have it, two variations of stuffed boneless chicken breasts.

COOKING DIRECTIONS: OVEN TEMP: 400F (205 C)

Cooking time: Conventional oven: 25-30 minutes (uncovered)

Cooking time: Regular oven: 35-40 minutes (uncovered)

OR UNTIL NO PINK MEAT IN THE CENTRE OF THE CHICKEN

Cook both variations separately because the Mediterranean style releases more moisture as opposed to the classic style.

If you enjoyed this video, kindly give us a “thumbs up” and thank you for subscribing to our channel.

To watch Franca & Nancy Cook them along with a simple side dish, simply view the below video 👇🏼 🔗

https://youtu.be/LqrgWpomNLI?si=xjMTefnesxAedJDA

Nancy, Franca and Enrico thank you for viewing this video,

and as always, continue to …