Techniques for cutting, stuffing and rolling chicken breasts

  • Posted by: Bette
  • March 13, 2016
  • 1805 views
  • 3 Comments

3 Comments

Bette March 14, 2016
Thank you very much. I looked in my copies of these books. Always helpful, however, my question was about the particular recipe on Food 52 that I was in the midst of making at the time. . I guessed and the result was fine.
 
LE B. March 13, 2016
bette, i would search around youtube using the search term "how to stuff chicken breasts" which will hopefully give you the helpful visuals you need in the areas you mentioned. you might try using another term together with that one, like "jacques pepin and stuffed chicken breasts" or julia child or whichever chefs you are most comfortable with. Best of Luck. btw, Martha Stewart's seminal book, Entertaining, has a chicken breast filled with spinach and ricotta stuffing--that is terrific. The stuffing is put UNDER the skin and the breast humped up into a ball; the filling oozes down to baste the breast and also create a juicy bath.
 
caninechef March 14, 2016
thanks for tip on the MS recipe, it is on her website so I plan on giving it a try.
 
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