Stuffed Pastured Chicken Breasts
4 pastured chicken breasts with chicken tender removed
1/2 cup pesto
1 cup spinach
several shiitake mushrooms
sun dried or oven dried tomatoes
4 slices mozzarella cheese
salt and pepper
butter, bacon grease, or oil
Slice the mushrooms and give the spinach a rough chop. Heat a little fat
in a skillet and sauté the mushrooms then add the spinach and tomatoes
to the skillet. Set aside to cool slightly.
Rub both sides of the chicken breasts with salt and pepper. Place the
chicken breasts on a cutting board and cut a pocket into the middle of
the breasts. It is easier to cleanly slice the pocket into the beast
when the meat is partially frozen. Open the pocket and rub the pesto on
the top and bottom of the pocket, Stuff the pocket with the sautéed
mushrooms, sun-dried tomatoes and spinach mixture, Lay a piece of
mozzarella cheese on the top of the mixture and close the pocket. Use
toothpicks to secure the pocket closed.
Heat the fat in a skillet over medium-high heat. Sear the chicken
breasts, two at a time, on both sides (you will need to reposition the
toothpicks). Bake in a 350 F degree oven until done, about 25 minutes.
VABF member farms contributing to this recipe:
Pesto from Island Creek Farm
Shiitakes from Wingstem Farm
Oven dried tomatoes from Goose Creek Gardens
Spinach and pastured chicken breasts from Bramble Hollow Farm
