Free Range Chicken Breast Skin On:
Chicken breast are located on the underside on the chicken when it is upright and waddling around. Consider to be a white meat meaning it contains low fat therefore making it easy to dry out and over cooked. There is various meals you can make from stuffed breast to a slow cooked dish ensuring it stays moist. Willing to try something a little different, how about giving one of the recipes listed below a go for dinner tonight.
Pan-fried Chicken Breast with Morel Sauce:
Bacon wrapped Cheese & Mushroom stuffed Chicken Breast:
- Total Time: 1 hr 30 min
- Prep Time: 30 min
- Cook Time: 30 min
- 4 medium free range chicken breasts
- ½ cup onion, finely chopped
- 8 slices uncooked bacon
- ½ cup shredded Swiss cheese
- 2 tbs chopped fresh parsley or 1 tbs dehydrated
- 1 tsp salt
- ½ cup chopped mushrooms
- ½ tsp pepper
- 2 tbs butter
- Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
- Preheat oven to 180 degrees Celsius .
- Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket. (You can ask one of our friendly butchers to do this for you).
- Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
- Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
- Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is at 75 degrees Celsius.
Tips for handling and cooking Chicken:
- Make sure you defrost/store in the fridge on the bottom shelf to prevent leakage. Do not defrost in the mircowave or bench as the chicken will reach a unsafe temperature.
- Avoid cross-contamination by using separate utensils until cooked. Once cooked do not use utensils that were used prior to cooking unless they have been washed thoroughly.
- Cook chicken to atleast 75˚C, use a meat thermometer and insert into this thickest part of the chicken insuring you have reach the desired temperature.
- Make sure there is no blood when your cut into it and the juices are clear.
This recipe is taken from:
Contact M&M Master Butchers for advice on this product here: