Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Black Olive Stuffed Chicken Breast




Source of Recipe


Internet


List of Ingredients




To stuff the chicken:
2 chickens (about 3 1/2 pounds each)
1/2 cup Parmesan cheese
1/2 cup black olives
salt and pepper to season

to sauté chicken:
1 tablespoons olive oil
1 tablespoon butter


Recipe



Preheat oven to 350 degrees F.
Rinse the chickens under cold running water.
Remove the legs from the chickens, trim the meat off the legs, and reserve it for the mixture used to stuff the chicken breasts.
Cut off the last 2 sections of each wing, leaving the third section attached to the carcass.
Carefully remove the breasts from the chicken, leaving the remaining wing section attached to each breast.
Remove the skin from the breasts and attached wing section by loosening it and tugging it firmly over the end of the wing bone.
Save all the bones and scraps.
In a food processor, purée the reserved leg, thighs and drum meat with the olives and Parmesan cheese until smooth.
Season with salt and pepper.
Place the purée in a large, heavy plastic freezer bag and seal.
Remove the chicken tenderloins from the breasts and reserve.
With a sharp, flexible boning knife, carefully cut a horizontal pocket into each breast.
Cut off 1 inch from corner of plastic bag.
Insert the cut corner on the bag into the chicken pocket, and squeeze out one-quarter of the stuffing into the breast.
Sauté breasts in a fry pan with butter and olive oil, until browned then place in the oven for five to ten minutes until heated through