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.
Nutrition Facts : @context http, Calories 718, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 79 grams, SaturatedFat 20 grams, Sodium 1064 milligrams, Sugar 3 grams, TransFat 0 grams
POACHED CHICKEN BREAST STUFFED WITH SPINACH AND SWISS CHEESE
Provided by jrsygrl
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Using a mallet or meat tenderizer, pound the chicken breasts until the meat is flat and even. Season the chicken with salt and pepper. Add a layer of spinach and a slice of Swiss cheese. Roll each breast tightly to ensure that the filling cannot escape. Wrap each breast tightly in aluminum foil. In a deep pan, bring the water to a boil. Place the foil-wrapped breasts into the water. Use a heat-proof plate to weigh the chicken breasts down and keep them completely submerged in the water. Allow them to simmer in the water for 20-25 minutes, or until the chicken is completely done. Remove the chicken from the water and let cool for 5 minutes before serving.
Nutrition Facts :
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME
Provided by Molly O'Neill
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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
POACHED CHICKEN BREASTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
- Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
- Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
- Separate meat from the bones and cut as desired.
More about "poached stuffed chicken breasts recipes"
STUFFED CHICKEN BREASTS POACHED IN LEMON AND DILL …
From gaylea.com
Servings 12Category Dinner
- In saucepan set over medium-low heat, combine 7 medallions of butter, white wine and chicken broth; bring to simmer.
- Season chicken breasts with salt and pepper. Spread one side of chicken breast with goat cheese, leaving 1/2-inch (1 cm) border; layer a few spinach leaves and strips of red pepper on top. Roll up chicken breast, enclosing filling. Insert toothpick into centre or tie with kitchen twine to secure. Repeat with remaining chicken breasts.
- Arrange chicken in melted butter mixture; cook on medium heat, turning once, for about 25 minutes or until instant-read thermometer inserted into thickest part registers 165°F (74°C). Remove chicken using slotted spoon and set aside.
- Return poaching liquid to stovetop; cook over medium heat for about 10 minutes or until liquid is reduced by half. Add whipping cream; return to simmer. Turn off heat; whisk in remaining butter, one medallion at a time, until butter is dissolved and sauce is emulsified.
15 BEST STUFFED CHICKEN BREAST RECIPES & IDEAS
From foodnetwork.com
Author By
25 BEST STUFFED CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
STUFFED CHICKEN BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RESTAURANT-STYLE POACHED CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PERFECT POACHED CHICKEN - INSPIRED TASTE
From inspiredtaste.net
STUFFED CHICKEN BREAST RECIPE (WITH SPINACH
From thekitchn.com
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
HOW TO POACH CHICKEN BREAST: EASY METHOD! - THE …
From thewoksoflife.com
HOW TO POACH CHICKEN BREASTS THAT ARE JUICY AND ... - BON APPéTIT
From bonappetit.com
SUN DRIED TOMATO, SPINACH & CHEESE BAKED STUFFED …
From recipetineats.com
PERFECTLY POACHED CHICKEN BREASTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPINACH AND FETA STUFFED CHICKEN BREAST RECIPE - TODAY
From today.com
STUFFED CHICKEN BREAST - THE COZY COOK
From thecozycook.com
RACHEL RODDY’S CHRISTMAS RECIPE FOR POACHED CHICKEN WITH FIVE …
From theguardian.com
GORDON RAMSAY'S STUFFED CHICKEN BREAST | ITALIAN RECIPES | GOODTO
From goodto.com
BEST STUFFED SPLIT CHICKEN BREAST RECIPES WITH SAUCE - MSN
From msn.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love