Stuffed Chicken Breast with Green Bean Amandine - Cotd :
STUFFED CHICKEN BREAST : THE STUFFING : Processing the ingredients.
1. Take a boneless chicken breast. Remove the trimmings and put the chicken breast in a polythene bag and hammer it flat. Here are the trimmings.
Grind them
2. Take a pan and put in a teaspoon full of oil. Take 200 gms of white Button Mushrooms Wash them, dice them.
the mushrooms have lot of water content. It would be a while before they start browning.
3. Take a leek. Cut it in half, wash and dice it and add it to the browned mushrooms. You can take green onions if you don't have leek.
bhuno for some time.
4. Take some 10 garlic cloves and press them with your garlic press or grate them or chop them finely if you don't have a garlic press and add to the mushroom leek mixture
bhuno the mix for a minute and add half teaspoon full of lemon juice
cook for a minute and let the mixture cool a bit and transfer it to the grinder and grind it.
So far you have :
- ground chicken trimmings
- ground mushroom,leek and ginger mixture
- and a flattened boneless chicken breast
Ok now let's assemble the stuffing
Take a mixing bowl, put in the ground chicken and the ground mushroom leek mix
add half a teaspoon full of salt, half a teaspoon full of dried thyme and some chopped fresh coriander leaves
Mix it and add some freshly ground black pepper
Mix again and the stuffing is ready
Surprise, surprise, surprise. Here the ground chicken trimmings are going to act as binder !!!!!!
Stuffing the chicken breast :
Spread the flattened boneless chicken breast and put the stuffing on the breast leaving margins
Remember not to overstuff. If you feel you have put in more stuffing, remove it
Now roll in the breast tightly. Tightly is the operative word
and tie it preferably with a kitchen twine, but you can use ordinary thread wound 6-8 times.
and cut away the excess, the finished breast
Now take a pan put in a tablespoon full of oil and place chicken breast in it for braising
Though the chicken breast is cylindrical, we would assume that it is a rectangular shaped and braise it on all the four sides giving two minutes to each side, thus 8 minutes in total.
see how the bottom has started to turn opaque after a minute
so turn after 2 minutes to other side
Look at this beauty
and keep on doing this for all the sides for a total of 8 minutes. 2 minutes per side
Once done. Put two cups of chicken stock in the pan. You can use plain water if you don't have chicken stock.
and cover the lid
Reduce the fire to medium and let the breast cook for some 8-10 minutes.
Remove the breast onto chopping board
Add a teaspoon full of mustard sauce into the chicken stock left in the pan
bring the fire on high and let the stock get reduced to about half a cup.
Now put off the fire and add two teaspoon fulls of butter and melt the sauce with butter. We used excess butter from the almonds
Add one teaspoon full of lemon juice
add some chopped fresh coriander and add freshly ground black pepper. This would be your pouring sauce.
Cut the slices of the braised chicken breast and plate them
and put in the green bean amandine made in the earlier post.
and pour over the sauce
Enjoy your labour of love.
Bon Appetit
.