I speak for the chicken and myself. Chicken again already? Indeed, but this one is a whole new take on your average stuffed chicken, or Cordon Bleu. Thanksgiving may be far off in the distance, but we’re going to get stuffing back into play with the likes of creamy cheeses, maple cured ham & comforting & savory flavors of sourdough, thyme, garlic & parsley. This is a meal I developed when I was in college and its current, refined version is a true family favorite. I make it often & would love to share it with you too! Don’t let this hot weather dissuade you; there will be clean plates all around!
This one is hands-on & a little messy, so take off your rings, put on your apron, and let’s get stuffin’!
- 1 package thin sliced chicken fillets (thin is best, or you can mallet them thinner). Usually 4-5/pack
- About a dozen small skewers (larger than toothpicks, smaller than full length skewers)
- Dill havarti cheese, sliced (couple slices/each fillet)
- Sharp Cheddar Cheese, sliced
- 1 can chicken broth, low sodium
- Paprika, for sprinkling on top stuffed chicken before cooking
- Slices of thin maple ham, or black forrest (1 thin slice/each chicken fillet)
- 2 T butter
- ⅓ cup non-sweet white wine for deglazing
- 2.5 cups freshly multi-grain sourdough bread crumbs (i do in food processor, sourdough is important flavor-wise for this one, coarse crumbs) This is enough for 5 small chicken fillets.
- 1 T fresh chopped parsley
- ¼ cup shredded Italian cheese blend(like Parm Romano)
- 2 cloves fresh garlic, minced
- 5-6 dashes poultry seasoning
- ¼ tsp paprika
- ¼ tsp dill, dried
- ¼ tsp found black pepper
- ¼ tsp dried thyme (fresh thyme use more)
- ¼ tsp lemon zest
- ¼ tsp kosher salt
- 1 T prepared Ranch Dressing
- Soak wooden skewers in water
- Preheat oven to 375 with rack one level above center if possible.
- Rinse chicken fillets, and pound thinner if necessary (they don't have to be completely uniform)
- S&P chicken on both sides.
- Combine all stuffing ingredients, mixing well.
- Add about ¼ cup the chicken stock to moisten (or just enough to be able to handle it so it will stick together).
- Layout slices of both cheeses and ham, one for each thin, chicken fillet.
- Layout each chicken slice on wax paper or clean surface and place one slice of ham centered over each fillet.
- Next add slice of sharp cheddar and dill havarti to each fillet.
- now add heaping handful of moistened stuffing to each in the center.
- wrap up ends of chicken fillet up around stuffing, and fix with toothpicks crosswise so it will hold in stuffing.
- In a large shallow skillet on stove, melt 2 T butter & preheat.
- Carefully transfer the stuffed chicken breasts onto heated skillet and cook on med-low to brown initially.
- Sprinkle with paprika on top of each fillet.
- After about 8 minutes, deglaze with about ⅓ cup of white wine and continue to brown on stove. (you should see bottom and some of the sides of the chicken are beginning to turn whiter and cook through.
- Now add about ½ cup of chicken stock to bottom of pan & transfer to oven to finish cooking. If your skillet is not oven safe, place chicken, added broth & all cooking juices into a foil-lined 9x13 dish for oven to finish cooking.
- Continue to cook until chicken fillet is done, even at top, cheese is bubbly and stuffing and ham edges are crisp/slightly toasted. (about 10-18 more mins, depending on oven & chicken thickness)
- Remove from oven and let cool several minutes.
- Remove wooden skewers and serve!
Putting the skewers in the chicken can be a pain, so medium size work really well. if you only have longer, cut them with shears. Wet them first to avoid wood shards in the chicken.
I make this every year at the request of my Dad for Father’s Day, and for friends every so often. And though it is not as comparable to an awesome, traditional Thanksgiving meal, this chicken is reminiscent of those comfort flavors, but in a healthier, easier, everyday version! Our fillets gain flavor from first being low skillet cooked & deglazed with wine, but they stay very moist by finishing baking in the oven with chicken stock and juices. The stuffing has a savory tang from the spices and sourdough bread, so I highly recommend not changing the bread variety in this one! The top of our stuffed fillets should have a nice crust to them, so if you find yours need more of a toast, switch your oven to broil for a min or so at the end of cooking! Spoon some of the delicious pan juices over the top right before serving, and your bound to be asked for seconds!
I hope you enjoy these with your fam one night soon.Pin It