{"id":7755,"date":"2022-01-26T15:06:43","date_gmt":"2022-01-26T20:06:43","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7755"},"modified":"2022-01-26T15:10:44","modified_gmt":"2022-01-26T20:10:44","slug":"stuffed-chicken-breasts","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=stuffed-chicken-breasts","title":{"rendered":"Stuffed chicken breasts"},"content":{"rendered":"

This is a classic Martha Stewart recipe. I love that you can serve this hot, room temperature or cold, and it is easy to make in large quantities for a party…and of course it is both pretty and tasty.
\nThe biggest challenge is to find the deboned chicken breast with skin still on…but well worth the search. A good butcher can do it for you.<\/h2>\n

Ingredients<\/h3>\n
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1<\/span> <\/span> medium onion finely chopped<\/span><\/div>\n
1<\/span> tbsp<\/span> butter<\/span><\/div>\n
10<\/span> oz<\/span> pack spinach (fresh or frozen) well washed and chopped<\/span><\/div>\n
1<\/span> lb<\/span> whole milk ricotta cheese<\/span><\/div>\n
1<\/span> <\/span> egg slightly beaten<\/span><\/div>\n
¼<\/span> cup<\/span> parsley coarsely chopped<\/span><\/div>\n
1<\/span> tbsp<\/span> fresh oregano<\/span><\/div>\n
1<\/span> tsp<\/span> each fresh summer savoury, chervil (to taste)<\/span><\/div>\n
salt and pepper<\/span><\/div>\n
6<\/span> <\/span> half chicken breasts deboned but with skin still on.<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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\n
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Saut\u00e9 the onion in butter until soft. Combine the other ingredients (except chicken) and mix well. Season highly.<\/p>\n<\/div>\n<\/div>\n

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Place each breast skin side up on a board. Trim away excess fat.<\/p>\n<\/div>\n<\/div>\n

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Loosen skin from one side of breast by sliding your fingers under the skin, and stuff approximately 1\/3 cup of the filling under the skin. Pat it down so it had a smooth shape.
\nTuck the skin and meat under the breast, forming an even, round dome shape.
\nPlace the stuffed breasts in a buttered Pyrex or metal baking dish.
\nThe dish can be prepared up to they point and kept un the refrigerator, well wrapped, until cooking time. <\/p>\n<\/div>\n<\/div>\n

\n
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Fifteen minutes before baking preheat oven to 350\u00b0F. <\/p>\n<\/div>\n<\/div>\n

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Bake breasts until golden brown, about 30 to 35 minutes.
\nDO NOT overcook or the chicken will be dry.
\n Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces. Arrange on platters and decorate with fresh herbs.<\/p>\n

There might be left over stuffing, you can serve it as a side dish or with pasta or stuffed into savoury crepes….<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-7755","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7755"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7755"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}