Recipe

Stuffed Trickie Chickie Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago This is one of my favorites. Very easy to make, but plenty of complex flavors. The wild rice takes at least an hour to cook, (I added that in the prep time) so plan ahead or make the day before. And the sherry is the "secret ingredient" here, so... More Prep:90m Cook:30m Servings:4	Mystic_rive
	special occasion main dish

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Ingredients

1 Tbsp olive oil

3/4 cup diced andouili sausage

1/4 cup diced onion

2 cloves garlic, pressed

1 1/2 cup cooked wild rice

1/4 tsp each savory, thyme, basil

Salt and pepper to taste

Pinch of rosemary

1/4 cup sherry

1 Tbsp pesto sauce

1 tsp sun dried tomato, finely diced

1 Tbsp grated parmesan cheese

2 medium, boneless, skinless chicken breasts

1 Tbsp canola oil

Toothpicks to seal chicken

Directions

First make the stuffing.

Heat the olive oil over medium high heat and brown the sausage for a minute.

Add the onion and brown for another minute.

Add the wild rice, garlic, spices, salt and pepper, pesto, sherry, and sun dried tomato.

Let the mixture simmer, stirring frequently, until the sherry is absorbed/evaporated.

Take off the heat and mix in the parmesan.

Cut deep pockets in the side of the chicken breasts with a sharp knife.

Try to make as much room for the stuffing as possible.

Try to make both sides of the "pocket" evenly thick.

This is a bit tricky, especially with the thin part of the breast, but if you make a mistake and cut through the side, you can seal it later.

Stuff as much stuffing in each pocket as you can, still being able to seal the thing.

Use a spoon to push the stuffing into the back of the pocket so that it's very "plump".

Use toothpicks to hold the pocket closed.

If you cut a hole in the side, use a tooth pick to seal that.

Don't worry too much about getting a great seal, you just need to hold things together.

And use as many toothpicks as you need, they'll come out later.

But I count them to make sure the numbers match.

Heat the canola oil to medium high in a heavy saute pan that has a lid.

When the pan is good and hot, place the stuffed breasts in (no crowding), cover the pan, and reduce the heat to medium.

The cooking time will vary depending on how thick the chicken was originally, I cook them about five minutes per side.

Half way through, turn the chicken and re-cover the pan.

Once cooked through, remove from the pan and let them sit for a few minutes before removing the tooth picks.

Serve with a bright green salad or cooked chard or rapini.

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Comments

gingerlea 2 years, 1 month ago said:
I CAN'T FIND andouille sausage down here in Tampa!!!!!!!!!!!!! I really miss it as the flavor is fantastic. Know I can order on line but still not like getting fresh.

joannanha 2 years, 1 month ago said:
This looks unbelievable!!! Why haven't you posted this sooner? These are all the flavors my hubby loves rolled into one. Cannot wait to try - of as good as it sounds I might get a back rub out of this!

krumkake 2 years, 1 month ago said:
Mystic, I want to sink my teeth into that picture! What a fantastic looking dish, and the flavors definitely sound exceptional. I can't wait to try this out on our next company - great post...thank you so much for sharing this!

janend 2 years, 1 month ago said:
Sounds wonderful, and I love the pictures. Have bookmarked this!

cabincrazyone 1 year, 11 months ago said:
I sooo love wild rice in stuffings, salads, soups. It adds such a wonderful nutty taste!!

debwin 1 year, 8 months ago said:
This recipe sounds great, I will be trying this one soon. Just a tip: It makes the job easier if you cut the pocket into the chicken breast while still slightly frozen.

mystic_river1 1 year, 8 months ago said:
Thanks Deb I agree

shepherdrescue 1 year, 3 months ago said:
Superb! Great flavors, a high five! The pictures are wonderful as well. Could you make me look as good? LOL!!

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