decided to make David's quick and easy stuffed chicken breast recipe
for Sunday lunch yesterday. We wanted something we could make ahead of
time so that we could relax and enjoy a glass of wine on our terrace in
the sunshine looking out at the Mediterranean.
It's a dish that looks and tastes like Spain...yellow rice and lovely
sauce and a combination of flavours ...sherry, garlic, red
pepper, and hazelnuts. Really delicious.
Another great Mediterranean
Check out David's video below on how to do the boning....it's a lot
easier than you think.
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Chicken Breast Recipe with Sherry Mushroom Stuffing andRomesco Sauce
Chicken Breast Ingredients for Two People
chicken breast fillets.
1/2 onion, finely chopped
1 clove of garlic, chopped
Extra virgin olive oil
6 Large mushrooms finely chopped
A glass (125ml.) of good Amontillado Sherry.
(Not the very dry Fino).
guide to deboning a chicken or have the butcher do it for you!
Chicken Breast Recipe Method
First take a chicken breast and lay it on a
large piece of cling
film. Flatten it out gently with a meat hammer, until it's of even
thickness, approx 1/4 inch. Repeat with the other one.
Then make your stuffing by frying the onion in
a little olive oil over a gentle heat until soft and golden.
Add the garlic and cook for a further 2 minutes.
Add the mushrooms and fry for 2 minutes then
add the sherry, tarragon and seasoning to taste.
Continue cooking gently until the mixture is
Put to one side to cool.
Take the flattened chicken breasts and pile
of the cooled stuffing on to each. Then, using the end of cling film
roll up into a sausage shape (or a swiss roll) and wrap up tightly with
the cling film. (All this can be done the day before, or a few hours
Place both wrapped breasts into a pan and cover
with water. Put on the lid and bring to the boil
Turn down and allow to simmer gently for 5
minutes, then turn them
over and simmer for 5 minutes more. Turn off the heat and allow to
stand for a further 5 minutes.
They are now ready to serve.
Take them out of the cling film and cut into
neat slices on a clean chopping board. See pictures.
Spoon the hot romesco sauce (this can also be
made in advance) into the middle of two warmed plates.
Arrange the chicken slices on top and garnish
with some parsley.
Serve with broccoli and some plain boiled
paella rice that has been
cooked in salted water with a little colourante (or turmeric) added, to
give it a pretty yellow colour. (Cook in advance too if you like.)
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.