How to Stuff A Chicken Breast
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1
Use a fresh chicken breast, remove the skin (if it has one) by pulling away – it comes of easily. Trim off any excess white fat – optional – being careful not to cut away the pink flesh |
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2
Turn the chicken breast over, or if your breast didn’t have a skin turn over to the rougher side. Remove the fillet, (the loose part of chicken running down the length in the middle) by pulling away –you may need to cut with a knife or scissors |
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3
Bang the fillet with your lower fist to flatten out –or use a rolling pin. |
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4
Then cut in to the fatter top part of the breast either side at an angle to form a flap but without cutting right the way through. |
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5
Use your chosen stuffing and place a heaped teaspoon in to the centre in an oblong shape. |
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6
Fold the flap over, tucking all the stuffing in to the flaps, place the fillet back on top and tuck it in making a nice neat package. |
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7
Leave plain or roll in bacon or Palma or proscuitto or breadcrumbs left plain or mixed with cheese, herbs or spices. Panfry, oven bake, grill or deep-fry in crumbs. |