First attempt at stuffed chicken with Bearnaise sauce on mash/ salad

 

For reasons completely unknown to me, I’m going through a lot of chicken these days and I’ve never been a huge fan.

No, it’s not the hormone filled and antibiotic stuffed chicken that is always so readily available and comes with a much friendlier price tag. So it can’t be addiction/ chemical dependence.

I really don’t know what it is.
I have even found this factory outlet, that allows me to buy my chicken directly from the farmer and eliminating the supermarket that inflates the prices for a profit margin.

Anyway, with me cooking a lot of chicken for my family these days, I’ve had to find different and more creative ways to prepare it and serve it. I can’t have monotonous, same old: same old coming out of my kitchen….

And I’ve watched a lot of food shows where they make stuffed chicken. I have not tried it myself, and I’m not really a big fan of recipes but  I’m sure it can’t be that complicated. Right?
I think the golden rule is, don’t overcook the chicken. It needs to be moist and tender.

Ok, here we go. I have random ingredients in my fridge, and I’m looking for unique but delicious taste. Colour too, as presentation matters to me. So it’ll have to be peach/ rocket and blue cheese stuffed chicken breasts served with blue cheese mashed potatoes (but replacing potato with salad for my serving- carb consciousness) and a homemade Bearnaise sauce.

What do I need?
4 chicken breasts
Peach
Rocket leaves
Blue cheese
Potatoes
Asian salad leaves
Bearnaise sauce: 3 Egg yolks, 100g of margarine, 1 tsp of crushed garlic, 4 tbs of milk, 50ml of lemon juice, 2 tbs of Apple cider vinegar, 1 tbs of chopped parsley, pinch of salt & pepper, pinch of cayenne pepper.

What to do?
The plan is to do the Bearnaise sauce last, as it literally takes 2 minutes to make. And I’ve made it before so I have confidence here.
The chicken I’ll only steam in the oven for 25-30 minutes.

Begin by preparing the chicken. Carefully butterfly your breasts using a sharp knife. My carving knife is working much better for this job.
When the breasts are flat, start pounding them with a meat tenderizer. Very good for anger management. You could also use the base of a pan. We are basically flattening the chicken breasts.
When done, season generously with salt & pepper. Place on a piece of foil. On top put on the blue cheese, the rocket leaves, peach slices. Use the foil to wrap the chicken breasts on themselves.
When all the breasts are done. Let them rest for a few minutes.

Start preparing the potatoes for the mash. I choose not to peel them for extra fibre. Roughly cut them.
Throw them into a pot with salted water and let them cook through.

imageWhile the potatoes are cooking through, place the foil-wrapped chicken breasts into the heated oven at 230 degrees celcius for 25-30 min. After this time, peek at one wrap to see if the chicken is cooked through. If not give it another few minutes.
The cooking time might be variable, depending on how thin or thick your breasts were after tenderizing. Mine took 30 minutes.
NB: you are still going to rest the chicken, still, wrapped in foil so there will be continued cooking for a few more minutes as it cools down.

imageWhile the chicken is resting, do your mash. Sieve out all the salted water when the potatoes are cooked through. In a large bowl, place the potatoes, blue cheese, 1 tsp of margarine and mash. Season to taste with salt & pepper.

Because today is not my starch day and as part of my ‘ Figure-Preservation-Mission’ I’m eating it with a beautiful Asian salad. Everyone else gets to enjoy a creamy blue cheese mash with their stuffed chicken.

When mash and chicken resting, start with the Bearnaise sauce.
In a jug or bowl: add 3 egg yolks, whisk them until well combined, then add melted margarine( I don’t use butter but you can) slowly and whisk. Then one by one add all the ingredients while whisking: liquids first, then the seasoning and parsley. When all combined, pop into the microwave for 30 seconds, then whisk. Repeat this 3 times. Making sure it doesn’t scramble.

Bearnaise sauce done. Now carve the chicken, slightly angled for presentation.
And voila. All done.

Serve sauce either on top of the chicken or on the side so the chicken takes the spotlight. Serve with an Asian green salad of mash.

Very impressed with myself quite actually! So proud! Turned out well.👍🏾

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

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