There’s a very small amount of chopping and sautéing necessary, to create this light infusion of stuffing for the chicken, prior to roasting it, but this is a wonderful, flavorful dish perfect for entertaining or for just kicking it up a notch on a weeknight. Included in this recipe, is a side dish of roasted Kabocha squash. Kabocha is a Japanese squash that has replaced butternut as my ‘go to’ squash. It’s naturally sweet and perfect with this roasted chicken recipe.
Stuffing ingredients and recipe.
Mince one half of a shallot
Mince one small garlic clove
1 teaspoon of chopped, fresh thyme, divided in half
1 1/2 tablespoons of butter
Begin by sautéing the garlic, the shallots and 1/2 of the thyme in butter over low heat until softened.
Meanwhile, place 1/4 cup roasted, salted pistachios in cuisinart and pulse until finely chopped:
Add chopped pistachios to a mixing bowl and add:
1/4 cup bread crumbs
Zest and juice of 1 lemon
1/2 teaspoon of coconut sugar
1 tablespoon of olive oil
Now remove the garlic, shallot, thyme mixture from the heat and combine with other ingredients in the mixing bowl. At this time, you might like to add a bit of salt and pepper.
The consistency of the stuffing can be helped along, if necessary by adding a tiny bit of oil if it’s too dry or more bread crumbs if it’s too wet.
Your stuffing is ready!
It’s a small amount of stuffing, but it’s really all you need.
Ingredients to finish the dish:
4 boneless, skinless chicken breasts
1 small container of chicken broth
Take a boneless, skinless chicken breast and slice it along the side to create a pocket.
Divide the stuffing between 4 chicken breasts. Skewer each breast with a few toothpicks.
Place stuffed breasts into a greased baking pan. Drizzle a little olive oil over each of the breasts, grind a few twists of salt and pepper over each and then sprinkle the remaining thyme over all.
To the pan, add enough chicken broth to rise 1/2 inch up from the bottom of the pan.
Don’t worry if it isn’t perfect. Just pour in a little. You’ll check the level of broth once or twice during the roasting process and will add in a little more each time.
The chicken broth will keep the chicken breasts moist during the roasting process.
This broth will also mix with the stuffing that falls out of the breasts and render a light, lemony sauce to serve with the chicken.
Slice the squash in half and remove seeds.
Place cut side down on a baking sheet. Pour a 1/2 cup of water onto the pan.
Place both the chicken and the squash in the oven and bake for an hour at 400 degrees.
About every twenty minutes or so, check the broth level and add a bit to ensure that you have enough for a effortless sauce at the end of the roasting process.
When ready to serve dinner, scoop out the cooked squash into a serving dish and drizzle with a little maple syrup.
Plating the chicken:
Remove the chicken to a dish and cover with foil.
The broth has thickened slightly due to mixing with the stuffing.
Pour the broth from the roasting pan through a fine mesh strainer and into a gravy-making, fat separator cup. That’s it! Pour the resulting sauce over each chicken breast and serve!
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