Here is a fantastic recipe for Asiago and Spinach Stuffed Chicken Breast.
An awesome recipe for Asiago and Spinach Baked Chicken Breast.
Stuffed Chicken Breast.
You can rarely misfire cooking with fresh poultry breast meat. It's the kind of core product that can be used in numerous ways, from pasta to roast to meat pie. Its lean quality also stands for that it's a healthy choice to red meats even if it's just a little more pricey. Throughout the year, chicken breast cuts will be reduced for sale so be sure to keep watch in your local meat department.
One of my special uses for fresh poultry breast is stuffed chicken breast. You could essentially stuff chicken breast with what ever you prefer, but a good fusion for me is asiago cheese and fresh spinach. When you unpack your chicken breast to the underside and likely score it with your knife so that the breast opens up a little bit, creating a wider cavity for stuffing. Don't pierce the chicken breast as you want a smooth server-side to put face up on the table.
I like to cook my spinach first and press out any additional moisture content, as too much liquid inside the chicken stuffing will cause messy oozing. You can flavor the spinach with a little salt and pepper, or possibly some garlic salt. Take a chunk of cheese may be the equivalent of a tablespoon and spot it in the pocket with the spinach. Now roll up the chicken and put the opening on the underside. Often, like in this meal I will wrap my chicken with a sole sliver of prosciutto. Prosciutto is a delicious, salt cured pork cut that not only provides a little of zesty flavor to your chicken breast, but also aids to secure it in position when cooking.
Take your chicken and sear the outside of it in a sizzling pan brushed with a small amount of fat. Delicately turn it over so that each side has gotten some direct exposure to the flame and a little bit of coloring. I like finishing the chicken breasts in the oven, so at this stage I'll remove them from the pan season it a little bit more with possibly some garlic seasoning or dry Mediterranean herbs, then put it in the oven at about 350 degrees for about 10 min.
You can check out if your chicken is done by looking beneath to see if there's any blush meat, that's not what you want, as well as see that the liquids dripping from the poultry meat are translucent rather than cloudy or tinged of red or pink. Poultry breast is a very tender food but can dehydrate rapidly so it's essential to not over cook your meat.
Stuffed Chicken Breast.
Since your stuffing will very likely have a vibrant color to it, I like to lay it out in slices so your guest can see how the inside of the breast also looks really impressive. With something like spinach there is such a color contrast that it will jump out at them on the plate. For a sauce I will often select something very light and creamy and just position the chicken on a puddle of sauce on the plate. That is a very effective presentation for a delicious stuffed chicken breast dinner.
Stuffed Chicken Breast.
You can rarely misfire cooking with fresh poultry breast meat. It's the kind of core product that can be used in numerous ways, from pasta to roast to meat pie. Its lean quality also stands for that it's a healthy choice to red meats even if it's just a little more pricey. Throughout the year, chicken breast cuts will be reduced for sale so be sure to keep watch in your local meat department.
One of my special uses for fresh poultry breast is stuffed chicken breast. You could essentially stuff chicken breast with what ever you prefer, but a good fusion for me is asiago cheese and fresh spinach. When you unpack your chicken breast to the underside and likely score it with your knife so that the breast opens up a little bit, creating a wider cavity for stuffing. Don't pierce the chicken breast as you want a smooth server-side to put face up on the table.
I like to cook my spinach first and press out any additional moisture content, as too much liquid inside the chicken stuffing will cause messy oozing. You can flavor the spinach with a little salt and pepper, or possibly some garlic salt. Take a chunk of cheese may be the equivalent of a tablespoon and spot it in the pocket with the spinach. Now roll up the chicken and put the opening on the underside. Often, like in this meal I will wrap my chicken with a sole sliver of prosciutto. Prosciutto is a delicious, salt cured pork cut that not only provides a little of zesty flavor to your chicken breast, but also aids to secure it in position when cooking.
Take your chicken and sear the outside of it in a sizzling pan brushed with a small amount of fat. Delicately turn it over so that each side has gotten some direct exposure to the flame and a little bit of coloring. I like finishing the chicken breasts in the oven, so at this stage I'll remove them from the pan season it a little bit more with possibly some garlic seasoning or dry Mediterranean herbs, then put it in the oven at about 350 degrees for about 10 min.
You can check out if your chicken is done by looking beneath to see if there's any blush meat, that's not what you want, as well as see that the liquids dripping from the poultry meat are translucent rather than cloudy or tinged of red or pink. Poultry breast is a very tender food but can dehydrate rapidly so it's essential to not over cook your meat.
Stuffed Chicken Breast.
Since your stuffing will very likely have a vibrant color to it, I like to lay it out in slices so your guest can see how the inside of the breast also looks really impressive. With something like spinach there is such a color contrast that it will jump out at them on the plate. For a sauce I will often select something very light and creamy and just position the chicken on a puddle of sauce on the plate. That is a very effective presentation for a delicious stuffed chicken breast dinner.