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Saturday, March 31, 2012

Gluten Free Stuffed Chicken Breast

When making food for a crowd, you want to keep your costs as low as possible, but when you have a special event that you're cooking for, you can't necessarily serve beans and rice, and you don't want the foods you're making to look skimpy and cheapo...
That's why, when I want to make large quantities of food, and am expected to make meat, I chose to make stuffed chicken breast, as I've figured out that chicken breast is pretty much the cheapest type of chicken per pound. Stuffing the chicken breast fancies it up somewhat, and allows you to use smaller pieces of meat for each person without it looking skimpy. You really can use very little meat and make a fancy meal for little money, and impress people more than if you'd served the more expensive chicken legs. In fact, I used only the chicken breasts from 7 chickens to serve 30 people, and still had plenty left over, not to mention getting "Oohs" and "Ahhs" when I served up the dish.
You can make this with many variations and it'll still be just as good and just as fancy.

Gluten Free Stuffed Chicken Breast

Ingredients:
Chicken breasts
Seasonal vegetables
Sauce
Crumb topping

Instructions:
1. Take your chicken breast (I'm talking about the whole thing, both sides of the breast from the chicken) and cut it in half, down the middle. Then, lay your chicken breast pieces flat on your surface, and slice it through the center by keeping the blade parallel to your work surface. You should end up with 4 thin and longish pieces from each breast.

2. Chop your seasonal veggies into spears if they don't naturally come that way. You can use peppers, carrots, zucchini, summer squash, asparagus, or green beans. I am sure there are other ones you can use as well, this is just what I have experience with. I used red peppers (one of the cheapest veggies I found surprisingly) and zucchini for this event.

3. Saute your veggies until they're somewhat soft. Season them. I used ginger, salt, and garlic powder.

4. Dip your chicken breast in your sauce. I used my homemade orange "duck sauce" but you can also use ketchup, barbecue sauce, honey mustard dressing, french dressing, or any other thick sauce. Alternatively, you can marinate your chicken breast in something runnier, like Italian dressing, Worcestershire sauce, wine, or whatnot.

5. Take your chicken breast, lay it flat, and put a few of the sauted veggie spears at the thin end of the chicken breast.

6. Roll up and place in a baking pan, seam side down.

7. Cover with more sauce.

8. Sprinkle on crumb topping. I used crushed potato chip crumbs; you can use regular bread crumbs or gluten free bread crumbs, corn flake crumbs, ground almonds, or even leave off.

9. Bake at 350 very minimal time- just until the chicken all changes color. Chicken breast dries out very quickly when overcooked- take it out as soon as its cooked, which you know when the entire breast is white, not pink.

Enjoy!

What do you serve when you have to feed a crowd and want to impress? Ever make stuffed chicken breast? What do you put in yours? Do you think this is something you'd try?


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1 comment:

  1. Someone once showed me how to partially freeze a chicken, and thinly slice the breasts to get 12 (!!!) portions from each 3# chicken. He breaded and fried them, but they could easily be used to stuff with a bread stuffing or something else.

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