Stuffed Chicken Breasts With Cascade Falls SauceFrom chrisgil10 5 years ago
- 2 skinless, boneless chicken breast halves (about 5 ounces each) shopping list
- kosher salt shopping list
- Freshly ground pepper shopping list
- 2 slices nitrite-free bacon, cut crosswise into ¼-inch pieces shopping list
- ¼ cup finely chopped fresh basil or flat-leaf parsley shopping list
- 3 tablespoons plus shopping list
- 2 teaspoons finely chopped fresh flat-leaf parsley shopping list
- 2 tablespoons olive oil shopping list
- I clove garlic, very finely chopped shopping list
- 1 shallot, chopped shopping list
- ¼ cup dry vermouth shopping list
- 2 tablespoons crème fralche (optional shopping list
How to make it
- 1 Preheat the oven to 200°F. Place each breast half between sheets of plastic wrap. Using a meat mallet or rubber hammer, lightly pound the chicken to a uniform thickness of about ¼ inch. Lightly season both sides with salt and pepper.
- 2. In a skillet over medium heat, cook the bacon, stirring occasionally, until very lightly browned but not completely cooked and crisp, about 5 minutes. Remove to paper towels to drain. In a bowl, mix together the bacon, basil, 3 tablespoons parsley, 1 tablespoon of the oil, and garlic. Spoon the mixture onto the chicken breasts, dividing evenly. Roll the chicken around the filling and secure each roll with
- 2 wooden toothpicks.
- 3. In a large skillet over medium heat, warm the remaining 1 tablespoon oil until it shimmers. Add the chicken rolls and cook, turning as needed, until each side is browned and an instant-read thermometer inserted into the thickest part of each roll reads 160°F, about 12 minutes. Remove to a plate and keep warm in the oven while you make the sauce.
- 4. Add the shallot to the same skillet over medium heat and cook until softened, about 2 minutes. Add the vermouth, bring to a boil, and cook until reduced to about 2 tablespoons, about 1 minute. Stir in the crème fraiche (if using). Season to taste with salt and pepper.
- 5. To serve, cut the chicken rolls crosswise into thick slices and arrange on 2 warmed plates. Drizzle each serving with the sauce and sprikle with the remaining 2 teaspoons parsley.
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