Recipes

Stuffed Chicken Breasts with Rosemary-Orange Dressing

1 Mins read
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Introduction

Discover the delightful flavors of Stuffed Chicken Breasts with Rosemary-Orange Dressing. This recipe is a perfect blend of Mediterranean and citrus notes, ensuring each bite is both savory and tangy. Ideal for those who love exploring new culinary experiences.

Tips for this Recipe

For the best results: preheat your skillet before cooking; ensure chicken breasts are pounded evenly for uniform stuffing. Using fresh ingredients, especially rosemary and orange zest, will enhance the overall taste.

Why you will love this recipe

The combination of olives, garlic, and citrus in this stuffed chicken dish brings a unique twist to traditional flavors. It’s not just about the taste—the vibrant presentation makes it stand out at dinner parties or family gatherings.

Ingredients

  • 1 cup pitted brine-cured green olives
  • 1 tablespoon olive oil
  • 1 large garlic clove, peeled
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon finely grated orange peel
  • 6 boneless chicken breast halves with skin
  • 6 tablespoons orange juice
  • 2 tablespoons chopped fresh rosemary
  • 4 garlic cloves, pressed
  • 1 tablespoon finely grated orange peel
  • 3/4 cup olive oil
  • 1/2 cup chopped pitted brine-cured green olives
  • Nonstick vegetable oil spray
  • 2 large unpeeled oranges, each cut into 6 wedges

Adviced equipments

– Kitchen Knife (Sharp Chef’s or Boning Knife)
– Rosemary Herb Grinder
– Measuring Spoons Set (Various sizes)
– Orange Zester or Microplane Grater
– Mixing Bowls (Small & Medium)
– Basting Brush
– Nonstick Skillet (6-inch)
– Stirring Spoon or Spatula
– Chicken Slicer
– Digital Kitchen Scale (Optional)
– Adjustable Tension Clip Baking Sheet Set

History of the recipe

Stuffed Chicken Breasts with Rosemary-Orange Dressing has roots in Mediterranean cuisine, where fresh herbs and citrus are staple ingredients. The concept of stuffing chicken originates from ancient cooking practices meant to tenderize meat while infusing it with additional flavors.

fun facts about this recipe

This dish is an embodiment of the fusion between classic and modern culinary techniques. The stuffed chicken showcases a versatile application of olives, while rosemary-orange dressing highlights the richness that herbs can bring to poultry dishes.

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Stuffed Chicken Breasts with Rosemary-Orange Dressing

Stuffed Chicken Breasts with Rosemary-Orange Dressing

amanda

Equipment

  • - Kitchen Knife (Sharp Chef's or Boning Knife)

  • - Rosemary Herb Grinder

  • - Measuring Spoons Set (Various sizes)

  • - Orange Zester or Microplane Grater

  • - Mixing Bowls (Small & Medium)

  • - Basting Brush

  • - Nonstick Skillet (6-inch)

  • - Stirring Spoon or Spatula

  • - Chicken Slicer

  • - Digital Kitchen Scale (Optional)

  • - Adjustable Tension Clip Baking Sheet Set

Ingredients

  • 1 cup pitted brine-cured green olives

  • 1 tablespoon olive oil

  • 1 large garlic clove, peeled

  • 1 1/2 teaspoons chopped fresh rosemary

  • 1/2 teaspoon finely grated orange peel

  • 6 boneless chicken breast halves with skin

  • 6 tablespoons orange juice

  • 2 tablespoons chopped fresh rosemary

  • 4 garlic cloves, pressed

  • 1 tablespoon finely grated orange peel

  • 3/4 cup olive oil

  • 1/2 cup chopped pitted brine-cured green olives

  • Nonstick vegetable oil spray

  • 2 large unpeeled oranges, each cut into 6 wedges

Instructions

1

Instruction 1

Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2

Instruction 2

Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
3

Instruction 3

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
4

Instruction 4

Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.
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