Stuff Your Breast (Chicken that is)

When I was in culinary school in Cincinnati, this dish was one of the first things I made from my black box. Of course I received an A and then was asked to be on the culinary Olympic team.  So I am very proud of this dish and only make it once a year, because well I like to think outside the box, a lot when it comes to cooking.

Great dish for when you have family over and goes great with a Riesling.

Ingredients

2  6oz. Organic Chicken Breasts
4 Slices of Prosciutto (From local butcher)
4 Cloves Garlic (Minced)
2 Sprigs Fresh Rosemary (Chopped)
1/4 Wheel Brie (The creamer the better)
4 Artichoke Hearts (Chopped)
Salt and Pepper
Capers
1/4 Cup White Wine
5 TBL Butter

Making the Black Rice First

1 Cup Black Rice

2 1/2 Cups Vegetable Stock or Chicken Stock or heck water

• First things first start your rice.
• Rinse the rice of and place in a sauce pan, like this:

• Add your vegetable stock like this:

• Turn the heat on medium high and let it do its thing.  Normally cooks for 25 minutes.
• Now the fun part starts

Stuffing Your Breasts

• Pre-Heat oven to 350 degrees
• Place chicken breasts on cutting board and butterfly them in the middle.  Don't cut all the way.
• Chop up all your ingredients that you will stuffing the bird with.
• Only shop up 2 slices of the prosciutto as you will need the other 2 to wrap it with

• Now you can stuff it in any order you want, I normally start with the cheese, rosemary, garlic, prosciutto and then the artichoke hearts.

• Fold in half and place prosciutto around the chicken breast.  Like this:

• Sprinkle a little salt on the breast (Just a little as the prosciutto is salty)
• Grab a saute pan and set it on medium high heat.
• Add 3 TBL of butter and allow it to melt and sizzle a little, this will help with the browning of the chicken.
• Add your chicken breast to pan 

• Allow the chicken to cook on one side for 4 minutes turn over and it should look like this and then place it in the oven.  Should cook for 20 minutes.

• And we wait as the smells fill the house and my cats look like this

• So the rice should be done.  Add salt to taste and put a lid on the rice and set it aside.
• Take chicken out of the oven 
• Turn on a burner to medium high heat.
• Put chicken on plate and leave the sauce in the pan.
• Let the pan with sauce get hot
• Add 1/4 cup white wine and let it reduce.
• Add your 2 TBL of butter and capers and let it cook to a thickness
• Add this wonderful sauce to your chicken 
• And you are ready to eat

• Two minutes later this is what your plate will look like

• I hope you all enjoy this dish as much as we do.  It is full of flavors and is great with family, friends or a romantic night.  Have a wonderful weekend.  Enjoy.