Stuffed Chicken Breasts

Simple cooking techniques can make you look like a pro at your next dinner party, and it helps if you have not only the know-how, but the right tools as well. Bostonchef #1 received a 13" All-Clad French skillet for Christmas from Bostonchef#2, however, #2 knew that he would try to claim it for himself. Very sneaky Xmas buying if you ask me!

Our cookware was either nonstick or enameled cast iron, so we desperately wanted a pan that we could sear meat on and get some nice browning to occur. This one fit the bill, and it has nice sloped sides which make it easy to flip stuff.

We've made variations of this dish several times, and it hasn't failed us yet. Butterfly your chicken breasts by placing the fat side of the breast facing your knife and then slice through the breast without going through all the way so that it opens like a book. Hope that makes sense! Put a thinly sliced piece of prosciutto (or ham!) inside with a couple slices of edam cheese (or fontina or cheddar!). Fold the chicken back up and secure with a couple of toothpicks. We seasoned the outside with some Penzey's Lemon Pepper and their salt-free Tuscan Sunset. Preheat your oven to 400F.



Heat your skillet up and add a couple of tbsp olive oil to the pan. Brown the chicken on both sides, probably about 5 minutes per side. Finish the chicken off in the oven about 10-20 minutes until the chicken is cooked through but not dry!

Remove chicken from the pan, and put the pan back on the cooktop with a couple of splashes of white wine, 1 tbsp dijon and 1/2 cup chicken stock. Reduce on high heat and scrape up all that browned goodness from the chicken. Serve the pan sauce over the stuffed chicken breasts...add some rice and veggies and your meal is complete!



And here's #2 with his new apron...he's a messy cook, folks...several shirts have been ruined due to his chaotic cooking technique!