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Chicken breast stuffing?

post #1 of 28
Thread Starter 
OK what's the best chicken breast filling you've ever had?
post #2 of 28
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.
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post #3 of 28
Spinach, chevre, oven dried heirloom tomatoes, pine nuts and crispy pancetta. It is good stuffed in anything, even an old shoe.
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post #4 of 28
Goat cheese, chives and roasted red peppers.
post #5 of 28
Never had a stuffed chicken breast ...

shel
post #6 of 28
Thread Starter 
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.
post #7 of 28
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.
cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 28
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.
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post #9 of 28
truffled foie, lobster and black trumpets.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #10 of 28
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!

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #11 of 28
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
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #12 of 28
Dang Cape!!!!!! When's dinner???????:D

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.:lips:

Anyhow.... I believe stuffed chicken breast is alive and well.:bounce:
post #13 of 28
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. :smiles:
post #14 of 28
oldschool.....I'm so there with your southern version of cordon bleu.
cooking with all your senses.....
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cooking with all your senses.....
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post #15 of 28
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:D
post #16 of 28

Trick Question

Although I was just going to jump in and say Kiev because it was the one dish mentioned that brought a flood of fond memories all at once. But It is like asking "What color matches best with white?" There is no definitive answer.

I challenge anyone to come up with something that doesn't go well with chicken. (beef doesn't count)
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post #17 of 28
acutally when eating Kiev (seriously it's been 30 years, but the memories are strong) white is not the best color....a good kiev has a strong squirt.
cooking with all your senses.....
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cooking with all your senses.....
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post #18 of 28

potato flour

OldSchool, I don't know how small a quantity is small. But check this out:

Specialty Flours
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #19 of 28
chocolate chips and tuna?
post #20 of 28
Thread Starter 
Add some Bonito flake and chocolate chips in the mole? :)
post #21 of 28
Thread Starter 
Uh, forget the chicken then. ;)
post #22 of 28
On their own, chocolate chips and tuna can be paired with chicken, it's the tuna and chocolate together that's the problem. How about "mole chips"? Like a ganache where the cream is infused with dried chiles, roasted onions, peppers and cilantro. Put those in a Moroccan pastilla with chicken, golden raisins and almonds and you have Mexican/Moroccan fusion....:lol: Tune in next week for my apricot and avocado tagine with cumin scented couscous and lamb brik "tamales":crazy:
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post #23 of 28
try my recipe...bacon(cooked) raisins, potatoes, red pepper, jalapenos, carrots, celery, onion garlic

fine dice the potatoes red peppers carrots celery onion garlic and saute with raisins and bacon

after they're cooked remove from fire and add brown sugar..

stuff your chicken, season and sear both sides, deglaze with some pineapple juice.. then finish it in an oven

its on the sweet side...but i like it
post #24 of 28
Procuitto, Provalone, Parm, Garlic, Sage, Parsley, Bl. Pepper. Serve it with a White wine/Lemon EVOO sauce.:lips:
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One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #25 of 28
gorgonzola crumbs, diced pears, carmelized onions, and slivered toasted almonds
post #26 of 28

mmmmmmmmmmmmmmmmmmmmmm yum

shel you dont know what your missing Doll;)
It used to be incredibly popular here in the 80s then it kind of didnt happen much but its making a bit of a comeback these days

now that just sounds totally up my alley

camembert and dried apricots with a little ginger
or
a creamy blue cheese with roasted honeyed walnuts
or
chedder cheese with marmalade
or whole grain fresh bread crumbs mixed with diced cucumber, diced radish, a little chilli and natural yoghurt
or
salami, sundried tomatoes, caramelised onions, and ricotta cheese

oh and totally chicken kiev the best , cut in to the breast and have loads of garlic in there with squirty butter mmmm yummo
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #27 of 28
hmmm

I recently made a chicken breast stuffing with goat cheese, dates, pistachios and spices. VERY interesting...
post #28 of 28
Nice answer Psycho Chef :D I love mole' chicken
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