Sunday, May 4, 2014

Stuffed Chicken Breast with Salsa Verde

Stuffed Chicken with Salsa Verde
I have eaten chicken breasts prepared many different ways.  While this recipe might sound labor intensive, it goes together rather quickly.  The results will win raves.  I can't remember a chicken breast recipe being as delicious and tasty as this recipe.  This will be my go-to recipe when I serve company.  Actually I learned that Mario Batili is the creator of this recipe.

Chicken Breasts
2 whole chicken breasts 
   (attached with skin on)
Salt and freshly ground pepper
Extra Virgin Olive Oil
!/2 lb. turkey sausage
1/4 lb. ramps
1/4 lb. peas
1 cup torn bread (about 1/2" pieces)
2 eggs
Butchers twine
Salsa Verde
1/2 cup Fresh Parsley leaves
1/4 cup Fresh Fennel Fronds
1/4 cup Fresh Mint Leaves
1/4 cup Fresh Chervil Leaves
2 Tablespoons drained Capers
1 Tablespoon Dijon Mustard
1 Tablespoon Crushed Red Chili Flakes
1/2 cup Extra Virgin Olive Oil
Salt and Freshly Ground Pepper
Directions: / Chicken Breasts
Lay each chicken breast as an open book.  Pound out the chicken to an even one-half inch thickness.  Preheat oven to 425F.
In a saute pan over medium high heat, add a few tablespoons of olive oil and the turkey sausage.  Brown the meat, crumbling as it cooks and season generously with salt and freshly ground pepper.  Add the ramps and cook until softened.  Add the peas and cook for 30 seconds, remove from heat and allow to cool slightly.
Add the bread crumbs and egg to the turkey mixture and mix until combined.  Season the chicken generously with salt and freshly ground pepper.  Spoon the mixture over the chicken and roll up the chicken (starting from the narrowest end) securing with butchers twine about every inch.  Place in baking dish, skin side up.  Glaze the skin with extra virgin olive oil and salt and pepper.  Transfer to oven and cook until meat thermometers registers 160F when measured with a meat thermometer (about 30 to 40 minutes).  Allow chicken to rest 10 minutes before carving.
Directions: Salsa
Place herbs, capers, mustard, dried chili flakes, extra virgin olive oil and salt and pepper in a food processor.  Pulse until a chunky paste is formed.  Check seasoning and adjust as needed.

TIP:  Ramps are available only in a 6 to 8 week window in the Spring.  

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