Chicken with the ham and onion stuffingPosted: October 25, 2011
The eat local menu continues! Terra has one week left and we’re already planning how we’re going to celebrate. We have an epic Italian blow-out planned for that first weekend with special guests. More on that later.
For now I thought I’d offer up another successful, purely local meal we created this month. The recipe is for chicken breasts stuffed with sautéed onions, ham and cheese. Yet another SixTop take on Chicken Cordon Bleu.
Remember gang, while it’s constantly been a challenge for me to cook without salt, pepper and my much missed olive oil, you can still season your version how you want. And serve with whatever side you wish too! We had steamed cauliflower.
Chicken with the ham and onion stuffing
- 2 – Large chicken breasts
- 3 – Onions (sliced)
- 2 – Garlic cloves (mined)
- 1 – Hot chili pepper (mined with seeds)
- 4 – Pieces of smoked ham (1/4″ inch square and 3″ long)
- 4 – Pieces of cheese (1/4″ inch square and 3″ long)
- 1/4 cup – white wine
- 3 tbsp – Butter
- Plastic wrap and kitchen mallet
- Butcher’s twine or toothpicks
- Preheat oven to 350°.
- In a small sauce pan melt 1 tbsp of butter over medium heat.
- Once butter has stopped bubbling add the onions, chili and garlic.
- Sweat the onions et al. After about five minutes add the wine and cover. Let cook until onions get much deeper in colour.
- With a nice sharp knife butterfly the chicken breasts. Put the plastic over the breasts and pound them out with the mallet to about 1/4″ thick.
- But the ham and cheese into the 1/4″ inch square and 3″ long pieces.
- Heat up a large frying pan to medium, medium low. Not too hot!
- When the onion mixture is ready, spoon half onto each flattened breast.
- Place the ham and cheese in the onion mixture. Keep about an inch inside of both sides of the breasts.
- Roll up the breasts, tucking in the side edges. Tie them up or use toothpicks to hold them together.
- Melt the last two tablespoons of butter. When the sizzle has stopped add the stuffed breasts.
- Cook on all sides until you get a nice brown colour all over.
- Once ready put the whole pan in the oven and let the breasts continue to 175°. Use an instant read thermometer.
- When they’re ready take the breasts out and let them rest.
Normally for this kind of dish you would season the breasts with salt and pepper before and after stuffing. Then the next usual steps would be to roll them in flour, followed by an egg bath and finally dipping them into Panko or bread crumbs. I skipped the crust part altogether (cuz I had to) and worked around the seasoning by adding the chili to compensate for pepper. The onions and garlic we’re the salt. These stuffed breasts were not low on taste.
Go the traditional if you like, but as we are learning, there are many ways to get over salt. Seven days from now, we’re going to need high blood pressure pills.