Stuffed Chicken is for Girls

Whether you feel terrified, excited, or utterly ambivalent about moving to a new city, odds are, the prospect of making new friends sounds completely daunting. Thus was my experience upon relocating for my first post-college, real life, grownup job. I was lucky enough to have one awesome girl friend already living in the area, but was otherwise without peeps. Then, through the good graces of bocce (the game) I became friends with April (the person) who let me in on the best tradition ever. Girls night.

Without getting into all the girly details, the basic rundown is as follows: For something like 6 years, April has been hosting girls night every Tuesday, whereby an ever-changing cast of interesting women come by and hang out, talk about life things, drink wine (duh) and eat an always delicious home-cooked meal. Among my favorite GN meals are vinegar chicken, coconut rice and stir fry, and the infamous taco pie, which admittedly has a mixed reputation but I will defend it undyingly.

Though April has gone off to get married and live a blissful life down south, we still pull off the occasional girls night, including the one where I made this chicken:

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I am a big sucker for baked stuffed chicken in all of its comfort-food glory. If you’re into it, here’s what you’ll need:

Time Commitment: T-minus 2 hours with prep, but worth it

Must Have’s:

  1. Six to eight thin-sliced chicken breasts. You can use thicker cuts if you’re comfortable slicing/pounding them to a quarter of an inch or thinner.
  2. 1 small head of broccoli
  3. 1 quarter of a medium white onion
  4. 1 clove garlic
  5. 1 fresh egg
  6. 6 thin slices of provolone or swiss cheese
  7. 6 thin slices of ham or prosciutto
  8. 1 half cup of whole wheat or italian style bread crumbs
  9. Salt and pepper
  10. Olive oil

Optional herbification: I can’t say enough about rosemary, thyme, or sage in times like this.

The Process:

  • Brush a medium-sized glass or ceramic baking dish with olive oil
  • Chop your garlic and onion into small pieces and put into mixing bowl

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  • Chop up the broccoli florets into small, coarse pieces and add to bowl
  • Beat the egg in a separate bowl until whites and yolks blend together
  • Add the breadcrumbs, egg, and a shake of salt and pepper to the vegetable mixture (engage optional herbification)
  • Mix with rubber spatula until breadcrumbs are saturated
  • Pre-heat oven to 375
  • Lay out a chicken breast on your cutting board, keeping baking dish nearbyDSC_0317
  • If you’re feeling motivated, cover each piece of chicken with wax paper or plastic wrap, and pound even thinner. This will allow you more flexibility when rolling your chicken.
  • Set aside one piece to begin with and place the short end toward you (pictured above)
  • Place a slice of provolone cheese on top of chicken, followed by a slice of ham
  • One inch from the short end of the chicken breast, scoop a heaping tablespoon of your broccoli/breadcrumb mixture
  • Pull up on the edge and roll up away from you, wrapping the contents completely up
  • Place in baking pan, and repeat with other pieces

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Luckily, you’ll only be making 6 – 8. Did I mention girls night is big?

  • Bake, loosely covered with aluminum foil for 50 minutes, or until internal temperature reaches 165
  • Serve fresh out of the oven with rice and salad for best results!

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One thought on “Stuffed Chicken is for Girls”

  1. Somehow I missed this post before and just saw it- missing girls night and all of you so much!! I am so happy that the tradition continues- in delicious style it seems. I love your blog and am so impressed with both your food and your ability to write about it in true Britt voice! I can hear you as you describe each dish. Hope to see you soon.

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