[kuan]

OK what's the best chicken breast filling you've ever had?

[Mezzaluna]

Hm... spinach, ricotta, parmigiano, fresh basil, tomato concasse. I think I put in a little egg and cream, but don't hold me to that.

[Montelago]

Spinach, chevre, oven dried heirloom tomatoes, pine nuts and crispy pancetta. It is good stuffed in anything, even an old shoe.

[Pete]

Goat cheese, chives and roasted red peppers.

[shel]

Never had a stuffed chicken breast ...

shel

[kuan]

Looks like goat cheese appears twice, and spinach appears twice.

Is stuffing chicken breasts out of style these days? Come to think of it, I haven't seen it on a menu in years.

[shroomgirl]

I like the squirt of a Kiev....herb butter

or the creamy garlicy creamy spinach mushroom goo......

They are around, just not much in restaurants......wholesalers carry them so someone must be eating them.

I much prefer putting a sauced chicken on a buffet verses a breaded stuffed breast.....they just don't hold up well and take way more oven space/fryer space.

[Mezzaluna]

The goat cheese reminded me of this one: goat cheese, sundried tomato, oregano, rosemary, garlic, kalamata olives. Unfortunately, the restaurant changed its menu and dropped it. A whole breast was pounded and filled with this, baked, then napped with a light goat cheese-cream sauce.

[cape chef]

truffled foie, lobster and black trumpets.

[durangojo]

favorite special preparation is stuffed with lobster tail and topped with a grand marnier sauce..i also for everyday eating like it stuffed with asiago, artichokes, roasted garlic, pine nuts and homemade rustic breadcrumbs with a cremini mushroom marsala sauce..i always sell out when i do a stuffed chicken breast special, so i think its still popular..even if it isn't, its good eating!

[bughut]

I have 2
Cant see past a kiev. All that garlic butter is the biz. Sometimes add sauted leeks and celeriac
The favourite by far,has to be Balmoral Chicken simply stuffed wth spicy haggis. They actually sell it chill prepped in Tesco now

[oldschool1982]

Originally Posted by cape chef

truffled foie, lobster and black trumpets.

Dang Cape!!!!!! When's dinner???????

Actually.....The other night the DW and I had chicken breasts stuffed with Montrechet, artichoke hearts, bread crumbs and parsley. The DD is not a big fan of Montrechet so she had Cordon Bleu.

I also like wildrice, wild shroom duxell, a little tumeric and shallot or Kiev is always a favorite, then there's Proscuitto, Provolone Picante, basil, and roasted romas. Actually It's endless the thiughts. To bad they're so scattered at the moment. Oh wait there's one I gotta add.....

Marinated chicken breast in buttermilk, stuff with a very good country ham slice, 10yr black rind cheddar, chopped toasted pecans and lightly bread in Panko. saute in a mixture of pork lard, clarified butter and a slice of trim fat from the country ham, and finish with a classic Southern style fresh tomato gravy. Mmm, Mmm good.

Anyhow.... I believe stuffed chicken breast is alive and well.

[Bazza]

Well its on my menu and popular it is. If you class ballotines as stuffed then I am using pork and leek sausagemeat, parsley and thyme, sauced with a vermouth based veloute. Personally I find chicken breast a bit boring, it needs lots of stuff to make it interesting to me. I like the sound of the spinach, chevre, oven dried tomato with pine nuts and pancetta filling, thanks Montelago Im going to try it.

[shroomgirl]

oldschool.....I'm so there with your southern version of cordon bleu.

[oldschool1982]

Thanks shroomgirl! There's actually a really good breading other than the Panko. It's a mixture of Potato flour, extra fine white cornmeal, ap flour, cornstarch and a couple spices. I have a hard time getting the potato flour in a small enough quantity so I went with Panko for around the home.

FWIW I may have been born a Yankee and studied other cuisines but the Southern stuff I've learned over the last 15 years has really won me over. Plus living here in the Ricmond VA area doesn't hurt any. Hehehe