Best Poached Stuffed Chicken Breasts Recipes

STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME

Steps:

• Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl. Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts. Toss and set aside.
• Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick. Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture. Cover with a thin sheet of prosciutto. Carefully roll the breast like a jellyroll. Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
• Heat the tomato broth to a boil and skim. Slide the chicken rolls into the broth. Lower heat and cook gently for 10 minutes, turning frequently. Make sure that the chicken remains covered with liquid. Remove the chicken and set aside. Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
• Use a knife to remove the ties from the chicken. Carefully slice each breast into pieces 1 1/2 inches thick. Fan each in a circle on a plate. Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.

POACHED STUFFED CHICKEN BREASTS

Steps:

• Each breast half will have a thin spare piece of meat loosely attached to the main part of the breast. Pull this off and set aside. Place each chicken breast half and the small piece of meat on a flat surface and pound lightly with a flat mallet.
• Cut one breast half and one small piece of meat into cubes. Put the cubes into the container of a food processor or electric blender. Add the egg white, salt, pepper, nutmeg and cayenne and blend thoroughly while gradually adding the 1/3 cup of cream.
• Spoon an equal portion of the mixture into the center of each of the remaining larger flattened chicken breast pieces. Top each filling with one of the remaining smaller pieces of breast. Carefully fold over the sides of the larger breast pieces to completely enclose the filling. Sprinkle with salt and pepper.
• Lay out 4 rectangles of clear plastic wrap. Place one filled chicken breast in the center of each rectangle. Fold over the sides of the plastic wrap to enclose the stuffed breasts.
• Select a skillet large enough to hold the packages in one layer. Heat 1 tablespoon of the butter in a skillet and sprinkle the shallots over all. Arrange the packages over all and pour the wine between the packages.
• Cover closely, bring to a boil and cook 10 minutes.
• Carefully transfer the packages from the liquid to a warm serving dish. Leave the liquid in the skillet.
• Unwrap the packages, taking care not to burn your fingers. Reserve any liquid from the packages and add it to the skillet.
• Cook the liquid down until it is almost evaporated. Add the remaining 3/4 cup cream and bring to a boil. Add salt and pepper. Cook over relatively high heat 3 minutes until reduced to about 2/3 cup. Strain the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Add the parsley to the liquid and swirl in the remaining one tablespoon butter. Pour the sauce over the chicken pieces and serve.