I couldn't help but notice I'm lacking a serious amount of entrees on my blog. Hell, I only have 15 recipes so far but only two true entrees (salmon on a plank and lamb shanks).
One of the most common cuts in the kitchen is the chicken breast. It is not particularly expensive but it isn't necessarily cheap either. And people seem to enjoy it even though it lacks flavour. Dark meat (thighs and legs) actually has more flavour but it isn't as appetizing as the breast. The trick is to make the breast flavourful and do something creative with it.
I always marinate my chicken breasts. It may be as simple as throwing some dried herbs on it s(h)meared with some olive oil, or perhaps you feel exotic and for once you want to use that tandoori sauce that's in the back of your fridge. Whatever it is, it'll make more flavour than just salt and pepper.
Butterflying is a technique where you slice the breast from the bottom (presentation side is the skin side up) to make the chicken look like a butterfly. It is easier shown than told but the best way for me to describe is cut into the chicken on a 15 degree angle to open side then turn the breast around and repeat. Open up the breast and if necessary use a mallet and pound out the chicken tenderly to make the breast flat and ready to be stuffed with your heart's desire.
Try using a Supreme: a chicken breast with skin and with wing bone. For classic presentation, you can "french" the wing bone: remove the meat to expose the bone. As it roasts, the bone darkens and acts as a garnish.
Prosciutto Wrapped Breast of Chicken Stuffed With Trio Of Roasted Peppers
4 Chicken Breasts, butterflied
8 Slices of Prosciutto
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
Salt and Pepper to taste (black, in case you're wondering)
Preheat oven at 375 degrees Celsius.
Coat peppers with a drizzle of oil and season. Over open flame or on your Barbecue, blacken each side of the peppers. Place each pepper into a seal able plastic bag and allow peppers to steam through. After ten minutes, open bag and allow to cool slightly. Remove charred skin and clean off as much as possible. (It is optional to rinse under running cold water however some chefs will argue that some flavour is rinse off.) Cut peppers into 10 cm strips and place one of each colour inside chicken. Carefully wrap up chicken with peppers.
Lay out prosciutto and place breast face down in the middle of the slice. Wrap the breast having the prosciutto meet on the bottom.
Place breasts on a baking sheet and cook for 15 to 20 minutes.
Slice in half on a bias to present the trio of peppers.
Serve with risotto of choice and sauted yellow and green zucchini.
Variation: if you would like to make a sauce, use the pan juices from the roasting process. Simply roughly up some vegetables (onion, carrot and celery) and cook breasts on top of the mirepoix (veg). Pour the jus into a sauce pan and bring it to a boil, drizzle a little maple syrup, season with salt and pepper and coat the breasts.