Don Ernstein shows us how to make the stuffed chicken breast that he is preparing for his own party at home. This tantalizing entree is easy to make and guaranteed to be an appetizing focus for the entire meal. Ernstein suggests preparing it the day before your party so that you will have more time to enjoy your special night. Ingredients:
1 tsp. minced garlic
1 cup packed fresh basil leaves
2 cups whole-milk ricotta cheese
3 Tbs. grated Parmesan cheese
5 whole chicken breasts, boned, with skin
1-1/2 tsp. salt
1-1/2 tsp. fresh black pepper
10 large fresh basil leaves
Preparation: Preheat oven to 350 degrees. Combine garlic, packed basil leaves, ricotta and Parmesan in food processor. Process on pulse setting for about a minute, until the mixture is just blended, and set aside. Carefully remove the skin from the chicken breasts so it remains in one piece, and lay flat for later use. Pound chicken breasts to 1/4" thickness and sprinkle with a bit of salt and pepper. Place 2 basil leaves on the chicken, one on each half of the breast (figure A). Divide the cheese mixture equally and spread evenly onto the chicken breasts. Carefully roll the chicken, making sure to keep the tension firm (figure B). Place the rolled chicken back on the skin, and fold the skin around the chicken like an envelope (figure C). Tie each roll around the width 3 or 4 times, and once lengthwise (figure D). Tip: Cut small pieces of string beforehand to save time. Bake the rolls in an uncovered Pyrex dish at 350 degrees for 25 to 30 minutes, or until the chicken is golden brown and firm to the touch and the juices run clear. Remove strings and slice chicken on the diagonal to yield about 10 slices per roll. Resources: The Complete Party Book: How to Plan, Host, and Enjoy Your Party From Conception to Conclusion (out of print)
By Deborah Sroloff
Photography by Don Ernstein Guest: Don Ernstein
Author/Photographer
Mr. Ernstein's information is private.
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