Cheeky Chicken: My Stuffed Chicken Breasts in a Courgette Coat.

by cookingbrains09

cheeky chicken - stuffed chicken breasts2

Tender and juicy chicken. Smoky bacon. Dill. And crème fraîche. Served on a bed of arromatic farro with slowly roasted shallots. My stuffed chicken breasts in a courgette coat might not look like a spring dish, with all it’s autum colours, but it is so light and fresh that it would not fit any other season better. The key is in slowly roasting the chicken breast – allowing it to just loose the last hint of faint pink. This 20 minute dish might look rather un-assuming, but it is packed full with flavor.

Cooking can be frustrating some days. Especially if things don’t turn out the way you planned them to in your head. Today is one of those days. “Wouldn’t it look amazing to wrap stuffed chicken breasts in transluscent courgette ribbons?”, I thought to myself yesterday. Having tried it out, I can safely say – yes, it probably does. Is it worth the effort? Probably not. Because it is a lot of effort. And it is an almost impossible endeavour if your non-stick pan is just the faintest bit non-non-stick. Add to that a room I, for whatever reason, painted in different shades of grey; which is why the light in here is a tainted blue. And just to make matters more frustrating, add a new – rather expensive- camera that isn’t yet fully under my command. But, when I restarted all of this, last week, I promised myself something: It is, what it is. It’s a bit upsetting to see that my skills behind the stove and behind the lense have become a bit rusty. It’ll just take some time to get there again. Perfection can be aspired to, not reached.

Forget the looks, and the fancy ribbons. When it comes down to it, this dish is incredibly yumm, light – packed with flavor – and pretty easy to make (if you forget about the ribbons). Juicy chicken stuffed with smoky bacon, dill and creamy goodness. With that, for the extra depth, I serve a couple of slowly roasted shallots and the yummiest farro. It take a little more than 20 minutes. And is insanely gratifying.

Cheeky Chicken: My Stuffed Chicken Breasts in a Courgette Coat.

  • Chicken Breast-filet
  • Courgette
  • Egg-white
  • Smoked Bacon
  • Dill
  • Crème Fraîche
  • Farro (pre-cooked)
  • Light vegetable or chicken stock
  • Small Shallots
  • Butter
  • Salt
  • Pepper
  1. Rinse and patt dry the chicken breast. Take off any excess meat so that you end up with a firm drop-shaped filet. Cut open the filet butterfly style.
  2. The filling: Chop some shallot finely, add to a bowl with crème fraîche. Add chopped dill, pepper and salt.
  3. Place the butterfly-fillet cut-side up on a chopping board. Cover with streaks of thin bacon. Add about two teaspoons of filling onto the bacon. Roll up the filet so that it reaches a cigar-like shape.
  4. If you want to challenge yourself continue here, otherwise jum to 6: With a vegetable-pealer create wide but thin ribbons of courgette. Create a sheet of ribbons laying them out on the board, allowing for some overlap. The sheet should allow the filet to be placed vertically.
  5. Brush the courgette-sheet with egg-white, add salt and pepper, and place the rolled up filet on one of the ends. Roll up the filet into the courgette, make sure to roll up tightly.
  6. Remove the peel from the shallots, make sure to leave the base intact. Add butter to a pan, and place the shallots cute-side down. Add salt and a bit of pepper. On low heat slowly roast the shallots for about 8 minutes, turn and allow to continue roasting until you are ready to serve. Before serving, add a few drops of lemon juice.
  7. Cook the farro according to package-instructions in some light stock.
  8. Add oil to a hot pan, and turn the heat down to low. Add the filet/wrapped fillet and allow to brown. If you are working with a courgette wrap, be careful not to break the coat (this takes about 5-8 minutes). Also, once your courgette has reached a deep brown, transfer the filet to a pre-heated oven (for about another 5-8 minutes)  and allow the filet to cook through. You want the meat to just loose a last faint pink. Allow to rest for a couple of minutes. Spoon the resting juices over the shallots.
  9. Assemble, and enjoy.