Stuffed Chicken Breast Pate Slices Food

EASY STUFFED CHICKEN BREAST RECIPE

Steps:

• Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
• Pat the chicken breast dry and season on both sides with Kosher salt and black pepper.
• Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef's knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
• Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
• In a large cast iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken's internal temperature should register 165 degrees F).
• Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!

STUFFED CHICKEN BREAST PATE SLICES

Steps:

• Preheat oven to 350.
• Butter a medium roasting pan.
• Combine the ham and cheese in a food processor and process, using the steel knife, until mixture is smooth, like a pate.
• Divide into 8 equal portions, each the size of an Italian sausage to match the length of the chicken breast, crosswise.
• Put 1 ham and cheese roll onto the center of a whole chicken breast.
• Wrap each side of the breast around the roll and place in a buttered roasting pan, seam side down.
• Assemble all the breasts the same way.
• Place the stuffed breasts side by side, so that they fit snugly together.
• Season with salt, pepper and paprika.
• Bake for about 45 minutes until golden brown on top.
• Remove from the oven and cool completely.
• Drain and discard fat and juices.
• Cover pan and refrigerate overnight.
• Skin the breasts.
• Cut each breast, crosswise, into thin slices, about 10 per breast.
• Arrange in layers on a serving platter.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.