we just didn't really like this. it tasted ok but the chicken was really plain and roasted broccoli has a funny texture because it gets kinda dried out at the tops. the stuffing was REALLY good though! but it just seemed like too much work for a so so meal. but here's the recipie anyway because maybe you can do it better than me!
Stuffed Chicken Breast and Roasted Broccoli
from martha's edf oct 07
Prep: 20 minutes Total: 1 hour 20 minutes
Stuffed Chicken Breast and Roasted Broccoli
from martha's edf oct 07
Prep: 20 minutes Total: 1 hour 20 minutes
To help the chicken cook evenly, break the breast bone: Place chicken, skin-side up, on a work surface, and push down firmly with the palm of your hand.(i don't think we did this.) If you can't find a roaster chicken breast, a 3 1/2-pound bone-in, skin-on turkey breast half works just as well -- simply increase cooking time to 1 1/2 hours.
Ingredients
Serves 4.
1/2 loaf Italian bread (5 ounces), torn into bite-size pieces
1 celery stalk, thinly sliced didn't use
1/2 teaspoon dried rubbed sage
1/2 small onion, chopped
1/3 cup dried cranberries
4 tablespoons olive oil
Coarse salt and ground pepper
1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see note above)
2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths (just used flowerettes)
Serves 4.
1/2 loaf Italian bread (5 ounces), torn into bite-size pieces
1 celery stalk, thinly sliced didn't use
1/2 teaspoon dried rubbed sage
1/2 small onion, chopped
1/3 cup dried cranberries
4 tablespoons olive oil
Coarse salt and ground pepper
1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see note above)
2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths (just used flowerettes)
Directions
Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.
Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.
Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.
Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.
While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once.
Remove breast from bone, slice crosswise, and serve chicken with broccoli.
keep eating... unless it doesn't taste that great. then eat something else!
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