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December 2000 Issue
Savory Seafood Stuffed Chicken Breasts
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Greetings and Happy Holidays to all Seasoned Cooking readers. I hope this month's column finds you all in good health and good spirits.

First, I am not one to plug my own column, but I must comment on one recipe from last month's column, Smoked Salmon Dip. To date, I have produced several pounds of this dip and the public opinion has been simply outstanding. In fact, it has been so well received, that I am considering marketing it as a product. Those who have sampled this dip have used it in ways that I never imagined. One person used it as a sauce melted over a trout dinner. Another used it as a stuffing in a baked potato. Some used it as a spread on bread or crackers. One colleague simply ate his 2 oz. sample with his finger! Many of those who sampled this dip suggested that I get a patent on the recipe, however this is not possible. I was also invited to be a guest chef in several of the cafeterias at my place of employment to promote this product. The task now remains for me to find out how to produce, package and market this product and still make a profit! I've decided to name this dip Salmon Supreme, and if I am successful in getting the product produced, I'm sure that I'll be marketing it over the Internet as well. I will keep the Seasoned Cooking readers posted.

This month, I have decided to share a recipe that has been in my repertoire for some time, yet with some modifications. For the stuffing, I suggest using scallops, crab or imitation crab meat. However, you can also get creative and use chunks of halibut, salmon, lobster, shrimp or other fish as well. Since the chicken should be cooked thoroughly, and the fish not so well cooked, this combination makes a very good marriage. The fish stuffed into the center of the breast remains mildly cooked, while the chicken itself is fully cooked. Also, the breast of the chicken takes on the subtle flavor of the fish used as a stuffing. Try it, you might like it.

The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests.

Now, on to the recipe!

 

Savory Seafood Stuffed Chicken Breasts

This dish can be used for a weekday dinner as it is simple and easy to prepare. In the illustrations, I have prepared a total of 4 boneless chicken breasts, two with scallop stuffing and the other two with imitation crab meat. Allow 1 stuffed breast per person, unless you have guests or family members with a very hearty appetite.

I happen to like savory as a seasoning because it goes well with so many things. It is not overpowering in flavor, like sage for example, and it seems to accentuate mildly flavored foods like chicken and fish. I put the savory on the scallops and crab before stuffing into the chicken. In this way, the flavor of the savory will penetrate both the chicken and the seafood.

  • 4 whole chicken breasts (boneless, or boned is okay)
  • 2 large scallops
  • 4 oz. imitation crab meat
  • Seasoned flour
  • 1 tsp. summer savory, dried
  • 1 cube butter
  • 1 diced scallion for garnish
  • 1 small clove garlic, crushed
  • 1/4 cup cream or milk
  • 1/2 cup chardonnay
Prepare the chicken breasts as follows: open the breast with a paring knife or with your hands. Sprinkle the savory upon the scallop and crab and stuff it into the opening of the breast. Coat the entire breast with seasoned flour (a salt and pepper seasoning is fine).

Melt the butter in a large skillet over low to medium heat. Add the garlic, stir into the butter for flavor and then add the chicken breasts. Simmer covered for approximately 15 minutes per side to assure that the heat penetrates adequately. Check frequently. When the breasts are browned on one side, turn them over with tongs to brown the other side. Add 1/4 cup chardonnay during the last 3 to 4 minutes of cooking and cover.

When done, remove the chicken breasts to a serving plate and prepare the sauce as follows: To the pan drippings, add the remaining wine to the skillet and add 1 or 2 tablespoons of seasoned flour to thicken. Slowly stir in 1/4 cup cream or milk stirring constantly until a gravy consistency is obtained. Spoon the hot gravy over the chicken breasts and garnish with diced scallion.

Serve promptly and enjoy!

  • Yields: 4 servings
  • Preparation Time: 45 minutes
 



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