Tag Archives: Chicken Breast

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!

Sautéed Chicken Breast “Chardonnay” | The Sportsman’s Table

Bob’s at the International Culinary Institute in Myrtle Beach, SC with student Michelle G. Her dish is a Chardonnay Chicken.

Sautéed Chicken Breast “Chardonnay”

Ingredients

  • 4 Chicken supremes
  • 1 ½ ounces Clarified butter
  • As needed Flour
  • Salt/Pepper to taste
  • 2 ounces Shallot, minced
  • 12 ounces Mushrooms; washed, sliced ¼ inch (.6 cm) thick
  • ½ cup (4 ounces) White wine (Chardonnay)
  • ¾ cup (6 ounces) Chicken stock
  • ¾ cup (6 ounces) Heavy cream
  • 1 tablespoon Parsley, chopped

Procedure:

Assemble all ingredients and equipment needed to prepare the recipe.
Preheat the sauté pan over medium heat. Add the clarified butter, and heat until it shimmers.
While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess.
Place the chicken breast in the pan presentation (skin) side down and cook until golden brown, about 3 to 5 minutes; turn and evenly brown the other side, about 3 to 5 additional minutes.
Remove to a baking pan and finish cooking in the oven at 350°F(176°C) for about 5 to 7 minutes.

Remove excess fat from the sauté pan, and over medium heat add the shallots, and mushrooms, and sauté them for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots.

Deglaze the pan with white wine and over medium heat, reduce the wine by half. Add the chicken stock and reduce by half.

Add heavy cream and reduce sauce until the sauce coats the back of a spoon (nappe); season with salt and pepper to taste.
When ready to serve, add the parsley to the sauce. If needed, heat the chicken breast through in the sauce over medium heat for 1 to 2 minutes.

Chicken with Strawberry Salsa

Chef Ed Dombrowski of Lee’s Farm has a great dish with fresh local SC grown items. Ed’s cooking up a Summer dish with a chicken breast covered with a chili lime, breading and sautéed in pecan oil. Then he’ll finish it off with a Summer strawberry balsamic salsa.