Best Stuffed Chicken Breasts Poached In Tomato Consomme Recipes

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POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH



Poached Chicken Breast Stuffed with Goat Cheese and Spinach image

Provided by Tom Valenti

Categories     Cheese     Chicken     Leafy Green     Poultry     Poach     Sauté     Goat Cheese     Spinach     Healthy

Yield Makes 4 servings

Number Of Ingredients 12

Spinach and Goat Cheese Filling
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/4 cup chicken stock or water
1 1/2 pounds spinach, stems removed and well washed in several changes of cold water
Coarse salt
Freshly ground black pepper
4 ounces high-quality fresh goat cheese, at room temperature
Chicken and Assembly
4 large boneless, skinless chicken breasts
Coarse salt
Freshly ground black pepper

Steps:

  • Make filling:
  • Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
  • Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
  • When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
  • If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
  • Make and assemble chicken:
  • Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
  • Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
  • Place one-fourth of the cooled prepared filling in the center of each breast.
  • Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
  • Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
  • If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
  • To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
  • Remove the chicken breasts with tongs and allow to rest for 5 minutes.
  • Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.

STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME



Stuffed Chicken Breasts Poached In Tomato Consomme image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup cooked wild rice
1/4 cup minced celery leaves
1/4 cup ground hazelnuts, lightly toasted
4 5-ounce chicken breasts
4 very thin slices prosciutto
1 quart tomato broth (see recipe)
1 tablespoon Port

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.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 604 milligrams, Sugar 1 gram, TransFat 0 grams

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