I held my first virtual cooking course via Zoom. I’ve started a small community of food enthusiasts like myself to cook along with me for an hour. We talk about food, drink a little, and enjoy each other’s company.
If you missed it, no worries! I am having one every first Saturday of the month. In the first class we made stuffed chicken breast and parmesan sauce. It is an easy and satisfying weeknight dish that you can easily turn elegant with a cutting technique or a simple wrapping of prosciutto.
Here is the recipe from that course. Remember if you make it, tag @jdelawcious on Instagram. If you do I will reshare your creation.
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Stuffed Chicken and Parmesan Sauce
by:
Chef J
0.0 rating
Stuffed Chicken and Parmesan Sauce
Difficulty:Easy
Prep Time:10 mins
Cook Time:15 mins
Serves:2
Freezable:No
Nutrition per portion
Ingredients
2 Butterflied Chicken Breast
1/2 Onion Sliced into Half Moons
1/2 Red Bell Pepper Julienne
1/2 Cup of Sundried Tomatoes or Red Bell Pepper
4 Half Sliced Provolone Cheese
2 Cups of Spinach
1 Tsp of Salt or to taste
1 Tsp of Pepper or taste
1 Tsp of Garlic or taste
1 Tbsp of Olive Oil
2 Tbsp of Butter
2 Tbsp of Flour
2 Cups of Milk
1 Tsp of Salt or to taste
1 Tsp of Pepper or taste
1 Tsp of Garlic or to taste
1/2 cup of Grated Parmesan Cheese
3 Tbsp of chopped Parsley
Method
Preheat oven 425F
Chicken:
Cut chicken breast horizontally to split chicken in half. Do not cut all the way through as you will need to use the inside like a pocket to hold the ingredients. Place the chicken in a ziplock bag and beat with a rolling pin or meat mallet until about 1 inch thick. Focus on the top of the chicken breast to get an even thickness throughout.
Season the inside with salt and pepper. Add the onions, spinach, red bell pepper, and provolone cheese. Close the chicken and used kitchen twine to tie it down. Take a piece of kitchen twine and slide it under the chicken. Slide it mid-way down. Then take both ends of the twine and tie them together.
Secure it and cut the excess twine. Tie again at the top and bottom. The chicken breast should be closed and have three tied knots of kitchen twine to secure it. If you don't have kitchen twine you can use toothpicks. Add salt, pepper, and garlic to the front/back of the chicken. Then sit aside.
Cooking the Chicken Breast:
In a heat-proof medium-sized skillet drizzle a little olive oil into the pan on medium-high heat. Once the oil is hot, place the chicken into brown. About 4 minutes on each side. Place skillet in the oven and allow to cook until an internal temp of 165F (about 10 minutes).
Remove from the oven and tent with foil and allow to rest for 10 minutes.
Sauce:
In a medium saucepan add butter. Allow butter to melt and then add flour. Whisk in flour until it smells fragrant (like pie crust). Then add milk 1/3 at a time and whisking until smooth. Once all the milk has been incorporated, remove the pan from the heat. Add the parmesan cheese to the milk sauce and stir. After the cheese mixed in add salt, pepper, and garlic powder. Taste and adjust for seasoning.
Serve:
Place a serving spoon size amount of cheese sauce on the plate. Remove the kitchen twine with kitchen shears. Slice the chicken horizontally and then lift to sit on top of the sauce. Drizzle a little more sauce overtop. Finish the plating with some fresh parsley.
This can be served with pasta, rice, or vegetables.
