zakruti.com » Dish recipes » Adam Ragusea

Rolled chicken breasts with chorizo stuffing and green beans

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Rating: 4.5; Vote: 2

Rolled chicken breasts with chorizo stuffing and green beans RECIPE, SERVES TWO 2 chicken breasts 2 oz (50g) dried chorizo (or twice that quantity of fresh sausage) 1 shallot 1 lemon 6 oz (170g) fresh green beans breadcrumbs white wine (water + a splash of vinegar would be fine instead) fresh herb (I used dill, but thyme or parsley would be good) olive oil butter salt pepper Dice the chorizo as finely as possible, and dice the shallot. Put them both into a cold pan, turn the heat on medium, and stir occasionally as fat renders out of the meat and cooks the shallots. When the shallots look reasonably soft, put in a roughly equal quantity of breadcrumbs, stir and toast them for a minute. Deglaze with white wine, stirring in enough wine to get the breadcrumbs wet and just barely moldable. Take the pan off the heat. Grate in some zest from the lemon. Tear in some fresh herbs. Stir and taste for seasoning add as much salt and pepper as you want. Butterfly each chicken breast then pound them out flat. Pour the stuffing onto the cut side of the meat, roll up each piece and tie it snug with 4-5 loops of butcher's twine each. Season the rolls with salt. Put the pan you cooked the stuffing in back on medium (or maybe medium-low) heat and coat with olive oil. Gently sear the rolls on all sides. Drop in a knob of butter, let it melt and roll the chicken around in it. Cover the pan with a lid or a piece of foil and let the chicken cook until done inside, checking and rolling them around frequently. I pull them at an internal temperature of 155 F/68 C. I think carryover heat probably takes them to the recommended temperature as they rest on the cutting board, but if you need to be extra-careful about food-borne illness, cook them another 5 or so. This chicken takes about 15 minute for me from the time I put it in the pan. While the chicken rests, dump any burned bits of stuffing out of the pan, return it to the heat and dump in the green beans. Fry them for a minute, then deglaze with white wine pour in enough to come maybe a third of the way up the beans. Cover, turn the heat up to high and let the beans steam, checking and stirring frequently. If the liquid ever looks close to going dry, pour in a little water before it burns. When the beans are almost as tender as you want them, turn the heat off, season with salt and pepper to taste, and melt in a little butter to thicken the pan sauce. Be sure to slice the chicken with a freshly-sharpened knife. Serve with green beans and a lemon wedge to squeeze over the meat
Date: 2021-02-12

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Comments and reviews: 10

Norbert
Super duper recipe! But toothpicks will do the same job instead of thread, since you are usin some plastic thread. Cannot imagine, that this i healthy. Cotton thread is probably better.
i guess. Anyway, i have what i need! Thank you for this nice suggestion!
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Kevin
Chorizo and eggs breakfast tacos is a staple food here in WTX: ) I love that stuff man! Idk how they make it (chorizo, but whatever it is, it's delicious! I've never tried the dried version of it though. Maybe I'll buy some tonight.
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De
Still can t watch you cut dude. if it works for you: great, wishing you luck.
But the rationale you mentioned before with that being supposedly easier than curling your fingers (at least slightly): I don t really buy it.
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Acid
foods and drinks that taste like colored hit different, anyone who s had anything blue raspberry flavored knows what im talkin ab
it doesnt taste a damn thing like raspberry at all but it sure as hell tastes like blue
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Kono
I remember when you called the surgeon s knot a butcher s knot and were corrected in the comments. Always nice to see character development and someone who learns from past mistakes instead of arguing. Great job!
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Nicolas
If the Chorizo is good it will make the oil in your pan a salmon colour as the oil in the Chorizo renders.
It s not easy finding Chorizo that s done well.
(The Chorizo you used was good)
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Teo
Adam sure has a talent for making pan seared meat with deglazed sauce from the pan and veggies cooked in the same pan after the meat is done interesting even if it's his 4939583rd video of this type
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Mimi
The only thing I need to make chicken breast is knowing how long to cook it. I have come to understand how to do so properly only recently (only been cooking meat as an adult.
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Tylerxc309
I have a hard time finding chorizo and my grocery store. Been wanting to use it for awhile for things and no luck. Can you find it at Walmart or other mainstream stores?
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Starving
Not sure if it would work in this instance, but my wife and I love to put lemon juice and dill on our green beans. That might be a bit too homogenous for this dish though.
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