Thursday, September 19 2013, 02:25 PM MDT
Stuffed Chicken Breast with Kale, Feta, and Raisins
As Aired on September 19, 2013
Recipe Courtesy of Chef Victoria Topham, Petite Feast
6 boneless skinless chicken breast paillard
8 C kale
½ C feta cheese, crumbled
½ C raisins, divided
½ C flour combined with 2t salt and 1t black pepper
3 T olive oil or olive oil pan spray, divided
3 T garlic, minced & divided
2 C dry white wine, or you may use chicken stock
2 T honey
2 t fresh rosemary, chopped
2 T unsalted butter
salt and freshly ground black pepper
1.) Prepare Greens Mixture. It is necessary to remove the tough stems from the kale. Cut along each side of the stem with a paring knife and remove. Slice the cut leaves into 1" strips and wash them thoroughly. Place washed leaves in a colander and drain well.
2.) In a large sauté pan, heat 1T olive oil (or use olive oil pan spray) over medium high heat. Add 1T minced garlic and cook until fragrant. Take care not to brown garlic or it will be bitter. Add the greens and sauté briefly. The kale should cook down and turn bright green but still have a little crunch.
3.) Remove from heat and cool slightly. When cooled, add crumbled feta and ¼ C of the raisins. Set aside
4.) Place a large piece of plastic film on your work surface. Place chicken paillards, smooth side down, on plastic. Cover with a second sheet of plastic film. Using a mallet, gently pound each breast to a ¼" thick, 4x6" rectangle. Take care not to make holes or tears in the meat. Trim chicken breast to make a uniform shape if needed.
5.) Working with one breast at a time, carefully spread ¼ C prepared filling on half the breast. Leave a ¼" margin around the edges of the breast. Sprinkle a TINY amount of the seasoned flour on the bare margin. Fold the unfilled portion of the chicken breast over the filling and gently pound with the mallet to create a seal. Once all breasts are prepared, cover with plastic film and refrigerate for 1 hour to set seal and minimize the possibility of leakage while cooking. **Extra cooked greens may be reheated and served as a side dish
6.) Preheat oven to 350 degrees. Remove plastic film from chicken and dust lightly with remaining seasoned flour. Heat oil (or pan spray) in large ovenproof sauté pan over medium high heat. Lightly brown pockets on both sides. Remove chicken from pan and add remaining garlic to skillet. Saute briefly.
7.) Deglaze pan with white wine (or stock), scraping browned bits from the bottom of pan. Reduce liquid by ¼. Stir honey into sauce and return browned chicken and all accumulated juices to the pan. Sprinkle with chopped rosemary and raisins. Place pan in the oven and bake 16-18 minutes or until chicken reaches an internal temperature of 165 degrees. Transfer chicken to a serving platter. Swirl butter into sauce and adjust salt and pepper.
(Copyright 2013 Sinclair Broadcasting Group.)