Tag Archives: chicken

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

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

Roast the carrots, broccoli, tomatoes, and asparagus until tender.
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

Butterfly each chicken breast (slice horizontally, but not all the way through, to create a pocket).
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

Rub the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
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

Preheat the oven to 375°F (190°C).
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

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

Step 6: Assemble and Serve

Slice the chicken breast into medallions on a bias for presentation.
Plate with Yukon Gold and sweet potatoes, tricolor carrots, and a drizzle of the Cabernet sauce.
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!

Chicken Francaise | The Sportsman’s Table

Chef Tom Mullally shows Bob one of his most popular catering dishes.

Chicken Chardonnay | The Sportsman’s Table

ICI student demonstrates her Chicken Chardonnay recipe.

Southern Fried Chicken | The Sportsman’s Table

ICI student shares a traditional fried chicken recipe.

Pan Seared Chicken With Peach Glaze | The Sportsman’s Table

Chicken Piccata | The Sportsman’s Table

Great chicken recipe for the next family dinner.

Seared Chicken Breast | The Sportsman’s Table

Chef Tom Mullally of the International Culinary Institute of Myrtle Beach shows Bob how he creates a delicious Seared Chicken Breast dish.

Chicken Wing Supreme Pizza by Rebel Pie | The Sportsman’s Table

Chef Allan Cooke has another amazing pizza using chicken wings! Allan serves up this unique combination for Bob at the City Center Farmers Market in Florence, SC.

http://www.rebelpie.com/

Fresh Roasted Chicken Wing Pizza

Ingredients

1 – 10oz pizza crust
3- Tablespoons fresh basil pesto
1 Tablespoon pinenuts
5 ounces fresh Roasted Chicken Wing Meat
Grated fresh parmesan

Method:

Stretch pizza dough to approximately 12 inches

Spread pesto on dough. Leave ½ inch ring around edge

Sprinkle pine nuts evenly on dough.

Place cooked Chicken Wing Meat evenly on dough

Cook pizza until desired doneness. (varies depending on the oven)

When pizza through baking, garnish with fresh grated parmesan.

Serve immediately

Chicken Tray Bake with Doug the Food Guy | The Sportsman’s Table

Doug the Food Guy shows Bob how to make his famous Chicken Tray Bake.

Ingredients

4 x 8oz chicken breast (or your favorite cut)
1.5lb new potatoes
1/2 stick unsalted butter
Olive oil
1 lemon
Fresh parsley
Fresh thyme
Sea salt and pepper to taste
2 or 3 fresh vegetables of your choice (carrots, squash, tomatoes, asparagus, etc)

Instructions

Wash and scrub potatoes well.
Quarter the potatoes.
Fill a stock pot with cold water. Add the potatoes and a large pinch of salt.
Bring to a boil, then cook for around 10 minutes (depending on the size of your potatoes), or until they’re nearly done.
Drain the potatoes over the sink into a colander. Steam dry for a couple of minutes, then add to a roasting tray.
Scatter over the vegetables, dot over the butter and drizzle with a tablespoon of olive oil.
Roughly chop the fresh parsley and thyme. Zest the lemon onto the vegetables in the tray and toss well.
Add the chicken and season with salt and pepper.
Squeeze the juice over the chicken and vegetables, using your fingers to catch any seeds.
Bake in the oven at 450F for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are soft.

Recipe Notes
Make this one your own by using whatever vegetables are in season.

Chicken Puff Pastry Recipe | The Sportsmans Table

Kim Hardee demonstrates a new take on chicken pot pie. Bob and Kim are at Wicked Tuna Restaurant in Murrells Inlet SC.

Chicken Puff Pastry Recipe

2 cups of garden peas Frozen
Half a stick of butter
One cup of steamed carrots
One cup of blanched diced potatoes
4 cups of shredded chicken
2 tablespoons of tarragon
Two cups of heavy cream
4 tablespoons of flour
Salt and pepper to taste
Puff pastry sheets
2 cups of chicken stock

Saute butter carrots onions and potatoes add flour and tarragon then add chicken stock and heavy whipping cream. Stir until thick and creamy add cooked chicken and frozen peas.

Cut pastry sheets into squares and bake in the oven at 400 for about 10 minutes when pastry sheets are done pull out of the oven make a hole in the pastry square and fill and it’s and fill with mixture.

Full Transcript

[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of State, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome, folks, to beautiful Murrells Inlet, South Carolina, here at the Wicked Tuna restaurant. Listen, you haven’t seen this young lady back on our show. It’s been about four and a half years, Kin Hardy from Loris, South Carolina, she’s the former Executive Chef and the owner of Deli Beans restaurant at Conway. She’s now kinda moved on, but she was gracious enough to come back and share some of the recipes that she’s formerly cooked, okay, at Deli Beans and the catering company. Kim, thank you so much.
Great to be back, thank you.
I am all about what you’re about to cook today.
Okay, are you ready?
I am ready.
This is a simple recipe that anybody can follow. What I’ve got here started off within the pot because actually, we have, you know, we’re TV cooking today. So, I’ve blanched some things off with Chicken Stock. I take Potatoes, I used Fingerling Potatoes in this and Carrots, you can use Peas, if you like. I’m not a big Pea fan, so I didn’t do that. So, what I’ve got in the pot is Butter, I’ve got Celery, Onions, Fingerling Potatoes and Carrots in there. So, what we’re gonna do is, we’re basically gonna take the Chicken Pot Pie to a whole nother level. Don’t be scared to put too much Butter in there, you can never have enough Butter, Butter’s always better.
Listen, Marie Calender ain’t got a thing on Kim Hardy.
That’s exactly right, that is exactly right. You know, I tell people, don’t worry about exact measurements, just when you’re cooking, have fun with it, just cook to taste. Next time, you wanna add a little more, add a little more add a little less.
There you go.
Okay, so, we’ve got this here, I’m gonna add some Salt and Pepper.
Okay.
This is all cooked down. If you want to cheat, you can use canned vegetables, but I wouldn’t do that.
I got you, fresh is always the best.
What we’re gonna do is, to make it a little bit different here is, I’m going to add some Flour to this and then, we’re gonna add some Tarragon to it. It’s gonna give it a little sweet flavor.
Right.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
Right.
I got you.
So, we’ve got this goin’, add a little more and remember, if you add too much Flour, just add a little bit more Cream, Milk, Water, whatever you’re making. Alright, so, we’re gonna take that and, then, I’m gonna put some Tarragon in here.
Okay.
That’s just gonna give it a little bit different flavor.
It smells great.
Alright, so, now, I’m gonna add a little bit of Chicken Stock to this.
Okay.
And, then, Bob, we’re gonna add some more Calories.
Okay, I think, I know what that is.
This is Heavy Whipping Cream.
Heavy Cream, yeah, oh, wow, goodness.
To make it extra good, if you’re on a diet, this is probably not the dish for you.
Well, it’s okay, they can use other alternate sources for that.
You can use Skim Milk, you can get by with it, or you can just lose the weight and treat yourself to this.
That’s it, you eat it on a Monday, you can lose it by Tuesday.
That’s exactly right. It just depends on how you want the consistency of this. You can add a little more Broth or a little more Cream, to make it not quite so thick. I would add a little more if you plan on serving it later.
Okay.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Oh, wow.
Everything is ready to go, nice and simple, we’ll put a little bit pretty on it, right there.
Garnish it up, yeah.
And, that’s it, and you can also do this in smaller portions for Appetizers, if you like. And, generally, pretty much everybody likes this.
Chicken Pot Pie, there you have it.
Yeah.
Well, Kim, thank you so much for being a guest again.
Thank you.
It’s great to see you again, and, folks, listen, I will tell you, buy and eat local. And, remember, it’s simply a matter of taste. Log on to certifiedscgrown.com, and see for yourself what’s fresh on the menu. We’ll see you right back here next week on another edition of the Sportsman’s Table.

[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste.