NOT THOSE BORING CHICKEN BREASTS

I’ve been eating a lot of chicken in the past few weeks. It’s easy, versatile, reasonably economical (cheap for supermarket chicken; not so cheap for free range; expensive for organic). After last week’s super pollo con tomate, chicken legs in an intense tomato sauce, I’m now faced with boring chicken breasts. Breast meat, if not carefully cooked, can be dry and tasteless.

These are not those boring chicken breasts. Stuffed with diced bacon and cheese, they’re packed with flavor from the inside out. While the assembly takes a little time, the breasts cook in just minutes.

Stuffed chicken breasts can be served hot, room temperature or chilled. Dinner for four or more.

I served the stuffed chicken with garden beans and a brown rice pilaf with zucchini, red peppers and pistachios.

Stuffing with bacon, onions and cheese helps to keep the chicken breasts juicy.

Chicken Breasts Stuffed with Bacon and Cheese

Pechugas de Pollo Rellenas

Fatty bits of serrano ham are the usual stuffing, but bacon works just as well. Diced cheese added to the hot sautéed onions and bacon helps to bind the stuffing ingredients. A semi-cured Manchego is perfect, but you could substitute Gruyère or similar. A handful of chopped parsley or other fresh herb goes into the stuffing mix. I used parsley plus mint.

The stuffed chicken breasts can be prepared in advance and kept, covered and refrigerated, until ready to cook. Bring them to room temperature before cooking. They get a quick searing, then just a few minutes with the lid on the pan to cook through. Don’t overcook them!

Serves 4.

4 skinless, boneless chicken breast halves (about 2 pounds)
Salt
Freshly ground black pepper
Pimentón (paprika), smoked or regular
2 tablespoons olive oil
½ cup finely chopped onion
5 ounces bacon or serrano ham, cut in small dice (¾ cup)
Pinch of thyme
2 ounces semi-cured Manchego cheese, cut in small dice
2 tablespoons chopped parsley or other herb
2 tablespoons water

Cut a deep pocket into breast.

Trim the breasts of extraneous fat and membrane. If desired, remove the “tenders” (loose strip of flesh on the underside of the breast) and save them for another use. Using a thin, sharp knife, cut a lengthwise slit on the thick side of each breast. With the tip of the knife, very carefully open the slit to create a pocket. Take care not to cut through the outer flesh.

Spread the breasts open on a work surface. Sprinkle them with salt, pepper and pimentón inside and out. Let stand while preparing the stuffing.

Heat a heavy skillet on medium-high. Add the oil and sauté the onions without letting them brown, 2 minutes. Add the bacon or ham and sauté 2 minutes more. Remove the pan from the heat. Add the diced cheese and stir to combine it with the bacon. Stir in the chopped parsley. Scoop the stuffing into a bowl, keeping the skillet and remaining  oil.

Spread stuffing into the pocket.

Divide the stuffing mixture into 4 portions. Spread stuffing on one half of an opened breast. Fold over the other half. Use wooden toothpicks to close the pockets, enclosing the stuffing.

Heat the skillet in which the onions cooked on medium-hot. (Add a little additional oil, if necessary.) Brown the stuffed chicken breasts, about 2 minutes per side. If possible, brown the edges a little too. Reduce the heat to low. Cover the skillet and cook the chicken about 4 minutes. Turn, cover and cook until chicken is cooked through, 3 to 4 minutes longer.

After searing, the breasts finish cooking in a covered pan in their own juices.

Remove the chicken breasts to a cutting board and remove toothpicks. Let the chicken stand 5 minutes. Add the 2 tablespoons water to the pan juices and cook 1 minute.

The chicken breasts can be served warm, room temperature or chilled. Slice the breasts on an angle about ¾ inch thick. If serving the chicken warm, spoon the pan juices over the slices.

More recipes for not-boring chicken breasts:
Chicken Breasts with Sevilla Olive Sauce.
Fried Chicken Cutlets with Red Pepper Mayonnaise.
Chicken Breast with Crunchy Vegetables.
Chicken Breast with Anisette.
Chicken Breast with Pine Nut Sauce.