CHICKEN BREASTS STUFFED WITH SAGE AND MUSTARD
Chicken breasts stuffed with fresh sage and mustard butter, wrapped in prosciutto and served with a white wine sauce. Perfect for a dinner party. Serve with mashed potato to soak up the lovely sauce!
Provided by English_Rose
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F.
- For the sage butter, chop the sage leaves finely.
- Place the butter in a bowl, add the chopped sage leaves and mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well.
- For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.
- Spoon a quarter of the butter mixture into each pocket and fold to enclose. If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.
- Place two prosciutto slices on a clean board so that they overlap slightly. Wrap one of the chicken breasts in the slices and roll to enclose. Repeat with the remaining prosciutto slices and chicken breasts.
- Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped chicken breasts.
- Cook over a medium heat until the prosciutto is lightly golden, about two minutes.
- Turn the breasts over and brown the other side for another two minutes.
- Using tongs or a fish slice, place the chicken breasts onto a baking tray and place into the preheated oven. Retain the cooking juices in the pan, as these will be used to make the sauce.
- Cook the chicken breasts for 20 minutes, or until the chicken is completely cooked through (the chicken will feel firm to the touch and the juices will run clear when the chicken is pierced with a skewer in the thickest part).
- When the chicken is cooked, remove from the oven and put the breasts to one side to rest for ten minutes. Keep warm.
- While the chicken is resting, make the sauce. Heat the retained cooking juices in the pan the chicken breasts were cooked in and add the white wine. Crush the garlic clove and add to the pan. Add a sage leaf.
- Turn up the heat and cook, scraping up the brown bits from the bottom of the pan. Cook for a couple minutes until the sauce is reduced. Season, to taste, with salt and freshly ground black pepper.
- To serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over.
- Serve with mashed potato.
Nutrition Facts : Calories 462.4, Fat 34.7, SaturatedFat 16.8, Cholesterol 146.1, Sodium 270.1, Carbohydrate 1, Sugar 0.3, Protein 30.5
GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS
Steps:
- Preheat the oven to 400 degrees F.
- In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
- Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
- Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
- After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
- Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.
SAGE STUFFED CHICKEN BREASTS
Make and share this Sage Stuffed Chicken Breasts recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken on a clean cutting surface.
- Slit each breast open to create a pocket.
- In a medium bowl, toss together the stuffing mix, onion, sage and rosemary.
- Stuff ¼ of the dressing in each chicken breast and press edges together to close.
- Lightly coat the grill with cooking spray and preheat for 5 minutes.
- Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.
Nutrition Facts : Calories 252.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 30.3
STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO
Make and share this Stuffed Chicken Breasts Wrapped in Sage and Prosciutto recipe from Food.com.
Provided by Pom Pom
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut deep slit along one side of each chicken breast and open it out like a book.
- Mince 4 sage leaves, mix into ricotta and season with salt and pepper to taste.
- Lay 2 prosciutto slices on cutting board, overlapping them slightly.
- Put a sage leaf in middle and lay an open chicken breast on top.
- Spoon a quarter of ricotta mixture onto the middle of chicken, then fold sides together to enclose the filling.
- Now wrap prosciutto slices around the stuffed chicken breast and wrap in plastic wrap.
- Repeat with rest of chicken breasts and chill for 1 to 2 hours to firm up slightly.
- Place roasting pan in oven and set it to preheat to 180c (350F).
- Heat a heavy skillet over medium heat and add olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 min on each side till browned.
- Lay 2 sprigs of thyme on each chicken breast and place in hot roasting pan. Cook in oven for 12 to 15 min, or until the meat feels just firm when lightly pressed.
- Cover pan with foil and rest the chicken in a warm place for 5 to 10 minute Slice each stuffed breast thickly on the diagonal and arrange on warm plates.
- Serve with steamed greens and light mashed potatoes or a zesty couscous.
Nutrition Facts : Calories 321.3, Fat 20.3, SaturatedFat 6, Cholesterol 102.2, Sodium 106.9, Carbohydrate 0.6, Sugar 0.1, Protein 32.3
SAGE CHICKEN CORDON BLEU
It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day. -Martha Stine, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/8-in. thickness; sprinkle with sage. Place ham, mozzarella cheese and tomato down the center of each; roll up chicken from a long side, tucking in ends. Secure with toothpicks., In a shallow bowl, toss bread crumbs with Parmesan cheese and parsley. In a shallow microwave-safe dish, microwave 3 tablespoons butter until melted. Dip chicken in butter, then roll in crumb mixture. Place in a greased 11x7-in. baking dish, seam side down. Melt remaining butter; drizzle over top., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 40-45 minutes. Discard toothpicks before serving.
Nutrition Facts : Calories 328 calories, Fat 17g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
More about "sage stuffed chicken breasts food"
10 BEST SAGE AND ONION STUFFED CHICKEN BREAST RECIPES
From yummly.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
CHICKEN BREASTS WITH SAGE & ONION STUFFING | THE ENGLISH …
From theenglishkitchen.co
Estimated Reading Time 5 mins
25 BEST STUFFED CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST HEALTHY STUFFED CHICKEN BREAST RECIPES | YUMMLY
From yummly.co.uk
ROAST CHICKEN WITH SAGE AND ONION STUFFING RECIPE - BBC …
From bbc.co.uk
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST - RECIPES ON …
From hannase.com
WOOLWORTHS SAGE & ONION STUFFED CHICKEN BREAST WITH …
From bunch.woolworths.com.au
STUFFED CHICKEN BREAST WITH SPINACH, CHEESE AND SUN …
From youtube.com
10 BEST SAGE AND ONION STUFFED CHICKEN BREAST RECIPES
From yummly.co.uk
3 STUFFED CHICKEN BREAST RECIPES | LOVETOKNOW
From lovetoknow.com
SPINACH STUFFED CHICKEN BREAST | THE RECIPE CRITIC
From therecipecritic.com
SAGE & PROSCIUTTO STUFFED CHICKEN {GLUTEN FREE} - SHARED …
From sharedappetite.com
10 BEST SAGE AND ONION STUFFED CHICKEN BREAST RECIPES
From yummly.com
STUFFED CHICKEN BREAST RECIPES : FOOD NETWORK | FOOD …
PORK, APPLE & SAGE STUFFED CHICKEN BREASTS - DRIZZLE AND DIP
From drizzleanddip.com
GORDON RAMSAY'S STUFFED CHICKEN BREAST | ITALIAN RECIPES
From goodto.com
STUFFED CHICKEN BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST SAGE AND ONION STUFFED CHICKEN BREAST RECIPES
From yummly.co.uk
APPLE, SAGE & SAUSAGE STUFFED CHICKEN BREASTS
From goodnessme.ca
CHICKEN BREASTS STUFFED WITH SAGE AND MUSTARD RECIPE
From bbc.co.uk
STUFFED CHICKEN BREAST – WELLPLATED.COM
From wellplated.com
STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
STUFFED TURKEY BREAST | PALEO LEAP
From paleoleap.com
SAGE-STUFFED CHICKEN BREASTS RECIPE | CDKITCHEN.COM
From cdkitchen.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