So this was good, & our visiting friends raved about it. Quite flavorful, especially if you got the stuffing in your bite. But I felt like I might have missed something. It seemed inordinately oily, and the combination of that oil & broth didn't create anything resembling a sauce.
Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto
Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken.
Credit: André Baranowski
4 bone-in, skin-on chicken breasts
3 cloves garlic, chopped
Kosher salt
2 tbsp. chopped thyme leaves,
plus 12 sprigs
1 tbsp. chopped tarragon
4 thin slices prosciutto
4 slices raclette cheese,
about 1 oz. each
Ground black pepper
3 tbsp. olive oil
2 lemons, halved
1⁄2 cup chicken broth
1. Using a knife, make a deep, 3"-wide cut into thickest part of each breast, to form a pocket. Smash garlic with the side of a knife. Add a pinch of salt; scrape garlic against cutting board to make a paste. Pile chopped herbs on top of garlic; chop together. Smear each prosciutto slice with garlic mixture. Wrap each piece of cheese with a prosciutto slice; stuff into breasts; tie breasts (see Fit to be Tied). Tuck 3 thyme sprigs under twine of each breast. Season with salt and pepper.
2. Heat oven to 475˚. Heat oil in a 12" ovenproof skillet over medium-high heat. Add chicken breasts, skin side down and brown, 6–8 minutes. Transfer skillet to oven and roast for 18 minutes. Flip breasts and cook until skin crisps, about 5 minutes. Transfer breasts to 4 plates; remove and discard twine. Place skillet over high heat; add lemons, cut side down. Cook until browned, 3 minutes. Add broth and reduce by half. Serve chicken, garnished with sauce and lemon.
SERVES 4
Ratings & Reviews (4)
Made this recipe for the first time last night to rave review. It will be one I make again and again, both for family and guests. We did not find it oily and, while not "thick", the broth made a tasty add. I added a few capers to the sauce.
I have made this to great acclaim. The technique of browning and then roasting allows the breast to cook in its own fat. There is the real secret to the flavor. You can cut the "oily" nature by turning the chicken earlier, but you will lose some of the flavor. It's a balancing act, and your taste should be the deciding factor.
This was fantastic! The only thing I did different and that I think made a huge difference was to discard the oil after the chicken had roasted and deglazed the pan with cognac. After that I added the chicken broth and reduced it. Made a fantastic sauce. This is a keeper!
Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto
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