Gordon Ramsay S Stuffed Chicken Recipes

GORDON RAMSAY'S STUFFED CHICKEN

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly.
• Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned.
• Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.

GORDON RAMSAY'S STUFFED CHICKEN RECIPE

Steps:

• Heat oil in a pan and add the chorizo to it. Cook it for about 3 minutes until it turns golden brown.
• Then, add onions to it and cook them for about 2 minutes. After that, add the garlic and cook for another couple of minutes
• When it's cooked, add thyme leaves, cannellini beans, sea salt, and pepper to it
• Cook them for a minute or two and then stir in the tomatoes along with some of the oil they were stored in.
• Stir them for a minute and then remove the pan from heat.
• Stir them for a minute and then remove the pan from heat
• Take the whole chicken and season its cavity with salt and pepper. Then, fill the cavity with the chorizo stuffing and also place one whole lemon inside it.
• Drizzle olive oil over the chicken and sprinkle cayenne pepper, salt, and pepper over it. Rub the oil and seasoning so that all the chicken gets covered with it. Also, rub the remaining thyme leaves over it.
• Take a roasting tray and pour wine and 200 ml water in it. Also, add a bit of seasoning
• Place the chicken on the tray and cover it with foil.
• Place the chicken on the tray and cover it with foil.
• After an hour, take the chicken out of the oven and remove the foil. Turn the temperature of the oven up to 200℃. Also, baste the chicken in the juices from the pan.
• Place the chicken without the foil in the oven and roast it for another 30 minutes.
• When it is roasted, take it out and let it rest for 15 minutes
• Take the lemon out of the cavity and squeeze it into the juices in the tray.
• You can whisk the juices over low heat in a pan to make gravy.
• Cut the chicken and serve it with the gravy. Your roasted stuffed chicken is ready.

GORDON RAMSAY'S STUFFED CHICKEN BREAST RECIPE

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2 hrs to firm up slightly.
• Heat the oven to 180°C (gas mark 4) and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 mins. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.