Sage and Turkey Stuffed Chicken
I am wild about stuffed chicken breasts. There's something about adding succulent flavors to the inside and have them infuse to the outside. It's such an easy and elegant way to combine a variety of ingredients that work together to create a moist and flavorful treat. Now, you add the convenience of making this creation completely on the stovetop in the galley, and you've got "Dining on Deck" success! The following recipe doesn't use extra salt - you'll find it plenty salty due to the ingredients.
Sage & Turkey Stuffed Chicken
(serves 2)
2 boneless chicken breasts
1 large thin slice or several small thin slices Panchetta, chopped
1/2 cup turkey lunchmeat, chopped
1 tsp sage
3 slices pepperjack cheese, cut into thirds
2 TB extra virgin olive oil
freshly ground black pepper
cooking twine
In a small bowl, combine the chopped turkey with the sage. Set aside. In a large skillet, heat the olive oil over medium high heat. Add the panchetta and cook for 5 minutes, or until nicely browned. Remove the cooked panchetta from the pan (leave the oil - you'll want it for the chicken), coursely chop it and add to the turkey/sage mixture. Lay the chicken on a flat work surface. Using a paring or chef's knife, carefully cut a slit in the thick side of each breast, opening it up like a book (without piercing through the other side). Season with fresh ground pepper on all surfaces. Lay the slices of the pepperjack cheese on one side of each chicken breast, and add the turkey/sage/panchetta mixture on top of the cheese. Close the chicken and, using cooking twine, gently tie each chicken breast closed to ensure the filling will remain mostly inside while cooking. Place the chicken in the heated olive oil and brown on all sides. Turn the heat down to low and continue to cook another 10 minutes or so until fully cooked (I personally like to cover the pan which not only holds in the heat, it holds in the moisture). Remove from the pan, cut and remove the cooking twine and enjoy with a fresh green salad and a hearty Zinfandel.
Variations on a Theme:
This recipe is so versatile. Use what you have!
1) Substitute sliced ham instead of the turkey/panchetta.
2) Substitute feta cheese for the pepperjack
3) For an Italian recipe, use sliced tomatoes, fresh basil and slices of mozzarella cheese
4) Experiment with smoked gouda or other delicious soft cheeses. I recommend staying away from Cheddar as it can overwhelm other flavors.
Sage & Turkey Stuffed Chicken
(serves 2)
2 boneless chicken breasts
1 large thin slice or several small thin slices Panchetta, chopped
1/2 cup turkey lunchmeat, chopped
1 tsp sage
3 slices pepperjack cheese, cut into thirds
2 TB extra virgin olive oil
freshly ground black pepper
cooking twine
In a small bowl, combine the chopped turkey with the sage. Set aside. In a large skillet, heat the olive oil over medium high heat. Add the panchetta and cook for 5 minutes, or until nicely browned. Remove the cooked panchetta from the pan (leave the oil - you'll want it for the chicken), coursely chop it and add to the turkey/sage mixture. Lay the chicken on a flat work surface. Using a paring or chef's knife, carefully cut a slit in the thick side of each breast, opening it up like a book (without piercing through the other side). Season with fresh ground pepper on all surfaces. Lay the slices of the pepperjack cheese on one side of each chicken breast, and add the turkey/sage/panchetta mixture on top of the cheese. Close the chicken and, using cooking twine, gently tie each chicken breast closed to ensure the filling will remain mostly inside while cooking. Place the chicken in the heated olive oil and brown on all sides. Turn the heat down to low and continue to cook another 10 minutes or so until fully cooked (I personally like to cover the pan which not only holds in the heat, it holds in the moisture). Remove from the pan, cut and remove the cooking twine and enjoy with a fresh green salad and a hearty Zinfandel.
Variations on a Theme:
This recipe is so versatile. Use what you have!
1) Substitute sliced ham instead of the turkey/panchetta.
2) Substitute feta cheese for the pepperjack
3) For an Italian recipe, use sliced tomatoes, fresh basil and slices of mozzarella cheese
4) Experiment with smoked gouda or other delicious soft cheeses. I recommend staying away from Cheddar as it can overwhelm other flavors.
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