4/15/2023 0 Comments Delish chicken breast recipes![]() ![]() That’s where the flavor’s at!Īdd the breasts back in the pan, cover, let it simmer, and in about 45 minutes, you’ll have the most buttery and tender chicken stuffed with softened apples, melted cheese, and wilted kale. Grab a wooden spoon and start scraping up those brown little bits from the bottom of the pan. Then, pour in the broth and cooking wine. Take out the breasts and add in more olive oil plus the onions and garlic aka the aromatics. Season them up and sear them with olive oil in a French oven until browned and crusty. Once everything’s in place, quick, get out that kitchen twine and tie them up! It’ll get a little messy, but if things falls out, just stuff them back in. So now that it’s nearly 7 years later, it’s Valentine’s Day weekend, and we’re in the dead of winter, I’m ready to enjoy this chicken properly! Let’s braise, shall we? Start out with some plump chicken breasts, chopped apples, baby kale, and sliced gouda cheese.Ĭut a slit in each breast and start stuffing. Our wedding took place in the peak of summer. And the other slight snafu was the fact that this chicken, with it’s rich, gravy-like sauce and cooked apples, was a quintessential autumn/winter entree. Note: it involved a manly “athletic hug” (aka a blubbering and emotional hug) in the middle of a busy golf course. It was my wedding day so obviously I was a ball of nerves and couldn’t really enjoy this amazing meal while my dad’s giving the most heartfelt and witty speech about the day my husband asked him for my hand in marriage. My novice culinary mind couldn’t believe that someone was genius enough to come up with that flavor combo.Īnd indeed it was amazing…with just two slight issues. During wedding planning, I remember reading the words chicken, apples, and gouda (no kale because did anyone know what that was back in 2009?) on the list of entrée offerings, and I was immediately obsessed. Now it’s time to learn another amazing way to cook chicken until it’s juicy, shred-with-a-fork tender and in my opinion, it’s THE BEST way to cook any meat when you want that slow cooked texture and tons of added flavor you can’t get from a crock pot cooked dish.Īnd since we’re celebrating Valentine’s Day this weekend, I thought it’d be fun to create a recipe inspired by the stuffed chicken served at my wedding reception. I decided to put away the slow cooker for this recipe because we had our fun making these BBQ chicken sweet potato skins and buffalo chicken zucchini boats. Put on your fancy pants because today we’re learning how to stuff chicken breasts with awesome flavors and braise them. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |