Blue Mountain Bistro’s Easy Stuffed Chicken Breast Recipe
Ask any foodie what your favorite comfort food is. I bet the top answer is a perfectly roasted chicken. When you are pressed for time, here’s a chicken recipe that is sure to please. Executive Chef Richard Erickson of Blue Mountain Bistro & Bistro-to-Go shares his take on a stuffed chicken dish that is mouthwatering, moist, and beautifully presented. If you like garlic, take the extra step of adding garlic confit for a subtly sweet, irresistible caramelized, silky, nutty taste. There’s also a quick jus recipe. This indeed keeps with Chef Erickson’s motto of serving “Feel Good Food!”
We recently interviewed Chef Erickson, for our Meet the Chef Series. Check out our exclusive interview > HERE
EASY STUFFED CHICKEN BREAST
This dish not only looks impressive but comes together quickly and is absolutely delicious. You’ll need skin-on chicken breasts with the first joint of the wing attached. The goat cheese and vegetable stuffing keep the chicken moist, so no sauce is necessary; however, I’ve provided instructions for a quick jus if you like.
- 1 small zucchini
- 4 oz plain goat cheese
- 3 tablespoons chopped fresh basil
- 2 tablespoons panko bread crumbs
- 4 chicken breasts with skin and drumette attached (aka airline breasts)
- 2 tablespoons canola oil, for sautéing
For the Sauce (optional)
- 3/4 cup dark chicken stock
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 1/4 cup Garlic Confit (pg 236; optional)
- Preheat the oven to 375°F.
- Grate zucchini, place in a colander to drain for 10 minutes, tossing with a pinch of salt. Rinse and squeeze it dry by hand or with a kitchen towel.
- In a small bowl combine zucchini with cheese, half the basil (reserve remainder for sauce), panko, and a pinch of salt. Run your fingers under the skin of the chicken breasts to loosen. Spread stuffing under the skin, working it around evenly, then season the entire chicken breast with another pinch of salt.
- In a large ovenproof skillet, heat oil over medium-high heat before adding chicken, skin side down. Cook until golden brown, 3–4 minutes; turn over, cooking for another minute or two. Place in oven and cook until the breast is firm at the thickest point and the juices run clear when pierced with a knife next to the wing bone, about 15 minutes.
- When the chicken is fully cooked remove it from the oven and place it on a serving platter. In the same pan, bring chicken stock to a boil, scraping up any browned bits. Continue cooking at high heat until the sauce is reduced to about 1/2 cup.
- Remove from heat and whisk in lemon juice, butter, and the remaining chopped basil. Add garlic confit, if using, at this point.
- Check the seasoning.
- Spoon the sauce over the chicken breasts, scatter the optional roasted cherry tomatoes around, and serve.
- Pair with Lemon Orzo and mixed greens for a quick, easy meal. Oven-Roasted Tomatoes make a perfect garnish (see cookbook details below)
For more delicious recipes you can purchase the FEEL GOOD FOOD Cookbook HERE
For suggested recipes you’ll find them here:
Lemon Orzo (pg 201), and mixed greens (pg 184)
Garlic Confit (pg 236), and Oven-Roasted Tomatoes (pg 240),