Stuffed Rooster Breast Recipe

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I actually love the benefit of cooking a complete rooster. Generally I prepare dinner it within the slow-cooker, and different instances I make a rotisserie-style rooster. And I at all times use the bones to make actually good broth for soups. However on days when I’ve a bit of extra time, I like to make use of rooster breasts to make one thing completely different.

I had some odds and ends in my fridge just lately and considered rooster sous-chef. I didn’t wish to hassle with breading, although, and I did wish to dissipate some asparagus, so this was the end result. All of us actually preferred it, and I hope you do too!

Completely different Methods to Stuff a Rooster Breast

There are two foremost methods to stuff a rooster breast—the pocket methodology or the roll-up methodology:

Pocket Methodology

For this methodology, you chop a pocket into the facet of a rooster breast with a pointy knife, being cautious to not lower via to the opposite facet. Then you definately stuff the pocket with no matter elements you’d like to make use of. This methodology is quicker to make than the roll-up methodology however cooks longer. The rooster is thicker, so it takes longer to prepare dinner via, and there appears to be a decrease stuffing-to-chicken ratio in every chew.

Roll-Up Methodology

For this methodology, you slice every rooster breast in half horizontally after which pound every bit with a meat mallet till it’s ¼ inch thick. Then you definately unfold your stuffing over every bit and roll it up. This methodology is a bit more labor-intensive however cooks sooner and is de facto tasty and juicy. My youngsters love to assist with the pounding a part of this, which lets me give attention to different elements of the meal.

My Stuffed Rooster Breast Recipe

I exploit the roll-up methodology for this recipe, however in the event you’d slightly go for the pocket methodology, be sure to alter your cooking time accordingly. Decrease the oven temp to 350°F, and prepare dinner it for about 40 minutes. When you have a cooking thermometer, it’s a extremely great tool for gauging meat doneness. Cook dinner rooster to 165°F.

I selected the stuffing elements for this recipe primarily based on what I had in my fridge. I had some sliced ham and cheese and a bunch of asparagus that wanted for use. For the cheese, I used a mix of Swiss and fontina.

You’ll be able to actually stuff the roll-ups with no matter mixture of elements sounds good to you. Listed below are a couple of concepts:

Make it a Mexican-themed roll-up with a stuffing of sauteed bell peppers and onions, pepper jack cheese, and a sprinkling of taco seasoning on the rooster.
Add some Italian aptitude with sun-dried tomatoes, basil, and mozzarella.
Go Greek with kalamata olives and artichoke hearts.

Nevertheless you select to stuff it, I hope you take pleasure in it!