Cheese Stuffed Chicken Breast |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This is adapted from a dish I once had at a steakhouse. I choose to layer bacon over the top because it helps to seal the cheese in. I recommend freezing the spreadable cheese first to make it easier to stuff into the breast. I can usually only find bone-in skin-on breast halves in my supermarket, so I buy a whole chicken and debone it myself in order to have a full breast with skin on. I've made this recipe with rock cornish game hens too. You can do as many breasts as you choose, the basic formula for the brine is always the same, just increase the amounts. Ingredients:
1 whole chicken breast, bone-in, skin-on |
6 ounces garlic & herb spreadable cheese (boursin or rondele) |
4 slices bacon |
1 quart water |
1/4 cup kosher salt |
1/4 cup sugar |
Directions:
1. Combine the chicken, water, sugar, and salt in a ziptop bag and soak from 2 hours to overnight, the longer the better.
2. Preheat oven to 400 degrees. Discard the brine and pat the breast dry with papertowels.
3. Using a paring knife, make a slice into the breast from the large (neck) end. Use your finger to hallow out the cavity. Stuff the breast with pieces of the stiffened cheese.
4. Lay the slices of bacon lengthwise across the breasts and tuck the ends under the edges to help seal in the cheese.
5. Bake the breast in a roasting pan with a rack for 1 hour or until the thickest part of the breast is 175 degrees.
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