Re-airing

Latest Episode:

  • Heartland Lodge 2025 (Part 1)

    Join Bob on a thrilling upland bird hunting adventure at the Heartland Lodge in Nebo, Illinois. Nestled in the rolling hills, this Orvis-endorsed lodge offers world-class pheasant and quail hunting with expertly trained pointing dogs and premier guides.

    Heartland Lodge
MORE EPISODES
The Sportsman's Table - Sponsored by the South Carolina Dept of Agriculture - Certified SC Program.
  • Stuffed Chicken Breast | The Sportsman’s Table

    Bob teams up with Executive Chef Tom Mullally to create a delectable baked stuffed chicken breast. Featuring a roasted vegetable and cheddar stuffing, the dish is paired with local potatoes, fresh vegetables, and a rich Cabernet sauce.

    International Culinary Institute of Myrtle Beach
    Certified South Carolina
    Certified South Carolina

    Roasted Stuffed Chicken Breast with Cheddar and Vegetable Stuffing

    Ingredients:

    For the Stuffing:

    • 1 cup cream cheese (softened)
    • 1/2 cup sharp cheddar cheese (shredded)
    • 1/4 cup breadcrumbs
    • 1/2 cup roasted carrots (diced)
    • 1/2 cup roasted broccoli (chopped)
    • 1/4 cup roasted tomatoes (diced)
    • 1/4 cup caramelized onions
    • 1/4 cup roasted asparagus (chopped)
    • Salt and pepper to taste

    For the Chicken:

    • 4 boneless, skinless chicken breasts
    • 2 tbsp olive oil (for searing)
    • Salt and pepper to taste
    • 1 tsp garlic powder
    • 1 tsp paprika

    For the Cabernet Sauce:

    • 1 cup red wine (Cabernet Sauvignon recommended)
    • 1/2 cup chicken stock
    • 2 tbsp unsalted butter
    • 1 tbsp flour (optional, for thickening)

    For the Sides:

    • Yukon Gold potatoes (boiled or roasted)
    • Sweet potatoes (boiled or roasted)
    • Tricolor baby carrots (steamed or roasted)
    • Fresh basil (for garnish)

    Instructions:

    Step 1: Prepare the Stuffing

    1. Roast the carrots, broccoli, tomatoes, and asparagus until tender.
    2. Combine the roasted vegetables, caramelized onions, cream cheese, cheddar cheese, and breadcrumbs in a bowl. Mix well to form a stuffing. Add salt and pepper to taste.

    Step 2: Stuff the Chicken

    1. Butterfly each chicken breast (slice horizontally, but not all the way through, to create a pocket).
    2. Stuff each chicken breast with 2-3 tablespoons of the vegetable and cheese mixture. Secure with toothpicks or kitchen twine if necessary.

    Step 3: Season and Sear

    1. Rub the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
    2. Heat a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side).

    Step 4: Bake

    1. Preheat the oven to 375°F (190°C).
    2. Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

    Step 5: Prepare the Cabernet Sauce

    1. In a saucepan, simmer the red wine and chicken stock over medium heat until reduced by half.
    2. Whisk in the butter for a glossy finish. (Optional: Add flour for a thicker sauce.)
    3. Season with salt and pepper to taste.

    Step 6: Assemble and Serve

    1. Slice the chicken breast into medallions on a bias for presentation.
    2. Plate with Yukon Gold and sweet potatoes, tricolor carrots, and a drizzle of the Cabernet sauce.
    3. Garnish with fresh basil or parsley.

    Chef’s Tips:

    • Use odd numbers of medallions for better visual appeal (e.g., 3 or 5 slices).
    • The stuffing can be customized with seasonal vegetables or herbs for added flavor.
    • If you prefer, substitute the Cabernet sauce with a traditional gravy or tomato-based sauce.

    Enjoy a flavorful and visually stunning dish inspired by The Sportsman’s Table!

MORE RECIPES