Pistachio Stuffed Chicken
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
  • 4 boneless, skinless chicken breasts (you can use skin on)
  • 3 tbsp olive oil (the recipe called for butter, but I prefer to avoid it)
  • 1 small onion finely chopped
  • ⅓ cup bacon, chopped (the recipe called for sausage meat)
  • 1 ½ cup fresh bread crumbs
  • 1 tsp dried thyme (the recipe called for fresh but I didn’t have any)
  • 1 tsp fresh parsley
  • 1 egg, slightly beaten
  • ½ cup ground pistachios (the recipe called for 1 cup of pecans in half)
  • 1 ¼ cup chicken stock
  • 4 tbsp sangria (the recipe called for 2 tbsp of sherry)
  • Salt and ground green pepper
Instructions/ Εκτέλεση
  1. Take the chicken breasts and cut a pocket in the thick side of each using a sharp knife.
  2. In a skillet add the olive oil in medium heat and sauté the onion until it becomes soft.
  3. Add the bacon and increase heat to medium high and sauté until just before it becomes crispy.
  4. Drain any excess fat and add the bread crumbs, the herbs and salt and pepper.
  5. Lower heat to medium and sauté for a couple of minutes.
  6. Remove from fire and slowly add the egg so as to hold the mixture together.
  7. Add the pistachios and incorporate to the mixture.
  8. With a spoon fill the pockets of the chicken with enough mixture so as to be able to close the pocket with a toothpick.
  9. In another skillet add 2 tbsp of olive oil and sauté the chicken breasts over moderate heat, beginning from the upper side first and the turn on the other side.
  10. Brown them quickly to seal them.
  11. Transfer them in a casserole add the stock and cook in a preheated oven at 175° C/ 345° F for about 30 to 40 minutes.
  12. When the chicken is ready drain the stock from the casserole to a small pot add the sangria or sherry and bring to a boil.
  13. In a small glass dissolve 1 tsp of corn flour to 1 tsp of water and throw it in the stock.
  14. Whisk until the sauce thickens.
  15. Throw couple of spoons over chicken.
  16. I served it with mustardy potatoes and boiled vegetables, but I believe rice would be a perfect side dish as well or perhaps mashed potatoes.
Notes/ Σημειώσεις
Adapted from The Great Chicken Cookbook by Judith Ferguson!
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pistachio-stuffed-chicken/