Stuffed Chicken Breasts for Dad
This stuffed chicken breast recipe for dad is a fun way to enjoy chicken breast that won't get boring, with homemade flavor and taste, so easy that I hope you enjoy it as much as mine do.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 1 boneless chicken breast, large like 1.5 kg
- 1/2 kilos ground pork
- 1 onion, of medium head
- 2 yellow ajíes, sweet
- 1/2 green bell peppers, preferably green
- 1 piece leek, white part of the stem
- 2 cloves garlic, mashed or crushed
- 3 eggs
- 2 cans devilish ham, (Venezuela), canned spreadable ham
- 1 cup bread crumbs
- 1/2 cups Parmesan cheese, grated
- 3 tablespoons soy sauce
- 2 cubes chicken bouillon cube, Knorr
- 1 pinch pepper
- 1 pinch sugar, to give color to the skin of the breast
- 1 dash white wine
Preparation
2h 30 mins
0 mins
Medium
- Buy a large chicken breast at the deli, ask for it to be deboned and well opened, as stretched as possible, and please leave the skin on, as it keeps the meat from drying out in the oven and makes it juicy. Marinate well with salt and garlic and set aside to absorb flavor while you prepare the filling meat.
- On the side, take the pork meat and put it in a large bowl to mix with the rest of the ingredients and proceed with the vegetables.
- Peel the onion, sweet peppers, bell pepper, leek, and garlic, chop them a bit rustic-style because you will fry them with a splash of oil, add the Knorr chicken bouillon cubes, and when you consider them ready, and the vegetables are translucent, let them cool and put them in the food processor, not too liquid, and add it to the ground pork in the bowl, open the cans, add the spreadable ham, add whole eggs, Parmesan cheese, breadcrumbs, and pepper, and with your well-washed hands or wearing surgical gloves, start mixing all the ingredients; it should have a somewhat pasty consistency so it doesn't break during cooking or serving.
- Finally, spread your breast on a large tray and place the meat over the breast, also spreading it across the entire breast, and start rolling it back into the shape of the breast, place it in a mold with its nice skin on top, and brush it with a little corn or soybean oil, whichever you prefer, and sprinkle sugar over the skin so that in the oven it takes on a beautiful caramel color, and add white wine to taste for a particular flavor.
- The oven time will be about 1 hour. The color of the skin will tell you, and the smell that will emanate in your home will leave everyone in anticipation, and the oven temperature is at your discretion according to the type of oven; mine is electric and is automatic at 350°, in a conventional gas oven it should be around 250°. I am one of those who considers that if you know your oven, you should do it as usual. Once ready, let the breast rest until you can hold it in your hands; this will help prevent it from breaking when cutting, preferably with an electric knife.
- And enjoy!!! The delicious breast is accompanied by mashed potatoes and a Caesar salad to please the king of the house.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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