Chicken has long been a staple in cuisines worldwide, with countless delectable dishes crafted to showcase its versatility. Among these creations, stuffed chicken breasts stand out as a true culinary delight. A succulent blend of flavours and textures, stuffed chicken breasts have a rich history that spans continents and centuries.
In the 20th century, stuffed chicken breasts gained further popularity as creative chefs around the world experimented with new ingredients and techniques. The dish underwent a modernization process, with inventive stuffings such as spinach and feta cheese, sun-dried tomatoes and goat cheese, or mushroom and herb mixtures becoming favorites among diners.
This is one of my favourite recipes.
Amazing Stuffed Chicken Breasts
- 4 medium boneless chicken breasts
- 1 tbsp. unsalted butter
- 1 small onion minced
- 1 small garlic clove minced
- 1/2 cuup cream cheese softened
- 1 tsp. fresh thyme leaves chopped
- 1/2 cup cheddar cheese shredded
- 4 slices ham thinly sliced, about 4 slices
- 1 cup unbleached all-purpose flour
- 4 large eggs
- 1 tbsp. vegetable oil
- ¾ cup vegetable oil for frying
- 1 ½ cups bread crumbs fresh
- Place each chicken breast in a large ziploc bag and pound with meat pounder until ¼-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 ½ inches long. Cover and refrigerate while preparing filling.
- Heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl using hand mixer, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, thyme, and cheddar; season with salt and pepper and set aside.
- Prepare 4 pieces of tin foil for the breasts. Lay one piece of tin foil on a work surface. Place breasts skinned side down on the tin foil; season with salt and pepper. Spread a scoop of the cheese mixture on the breast. Place one slice of ham on top of the cheese on each breast, folding the ham as necessary to fit onto the surface of the breast. Fill, roll, and twist the ends of the tin foil to tighten the bundle. Refrigerate until filling is firm, at least 45 minutes.
- Adjust oven rack to lower-middle position; heat oven to 400 degrees. Spread flour in pie plate or shallow baking dish. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in third pie plate or shallow baking dish. Unwrap chicken breasts and roll in flour; shake off excess. Using tongs, roll breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on cooling rack set over baking sheet.
- Heat remaining ¾ cup oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, on the cooling rack bake until deep golden brown and instant-read thermometer inserted into center of each roll registers 155 degrees, about 15 minutes.
- Let stand 5 minutes. You can either serve whole or slice each roll crosswise diagonally into medallions; arrange on individual dinner plates and serve.