Rachael Ray Spring Stuff Chicken recipe
Spring Stuffed Chicken 3 Tablespoons Extra-Virgin Olive Oil 5 sprigs thyme, leaves stripped and chopped 1 lemon, zested and juiced ¼ cup parley, chopped (about a handful) 4 - 6 ounce chicken breasts, butterlied and pounded out to ¼ inch 4 slices proscuitto cotto, or any good quality ham 4 slices fontina cheese, about 4 ounces Salt and freshly grounded pepper ½ cup dry white wine 1 large bunch of asparagus Place a large tall sided skilled with 1 to 2 inch of water in it over high heat and bring to a boil to cook the asparagus. Working with one chicken breast at a time, line the breast with the tip closest to you, place your hand flat on top of it with a knife, cut a slit in the center of the thickest part of the breast and carefully and slowly work your way down to the tip end. The goal is to cut the breast close to in half but just shy of truly doing so. Open up the check breast as if it were a book and repeat with the remaining breasts. In a small bowl combine the thyme, lemon zest and parsley. Lay the chicken out on a flat work surface so each breast is open. Sprinkle the insides of each with the thyme and lemon zest mixture. Add a slice of proscuitto cotto to each piece. Top with a slice of fontina cheese. Fold each piece over to re-form the chicken breast. Season with salt and pepper. Pre-heat a large skillet over medium hight heat, with 3 turns of the pan of extra-virgin olive oil (about 3 tablespoons). Ad the seasoned stuffed chicken breasts to the hot skillet and brown for 5 minutes. Gently flip the chicken over an continue to brown for another 5 minutes. Add ½ cup of dry white wine to skillet. Cook until wine has reduced by half. Once you have the chicken working in the skillet, add a generous amount of salt to the skillet with boiling water. Simmer the asparagus spears for 3 to 5 minutes until just tender. Drain asparagus. Squeeze the of the lemon over the asparagus. To serve, plate the asparagus and top with the chicken breasts. Spoon sauce over the top. Enjoy! |
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Thanks for the recipe!!! I will use a few of the suggestions to this one to change up my cordon bleu recipe!  Can't wait to see if it makes it even better! |
| Sounds dee-lish-is! I usually like her recipes. She makes me crazy though--I watch her show with the sound off! |
| Deb,
I made this last night....my first cooked meal in my kitchen....brian was at work so i invited cisco over.....the only thing i forgot to do was add the wine..d'oh...but it was still very very tasty! |
| WOW! Your first dinner! I'm honored! I thought it was really tasty too. I really liked it...and I don't think you missed much by forgetting the wine. Mmmmmm...now I'm hungry! |
Darcy wrote: I made this last night....my first cooked meal in my kitchen....  What happened to the Chateaubriand?  |
Ron wrote: Darcy wrote: I made this last night....my first cooked meal in my kitchen.... What happened to the Chateaubriand? that is for brian...but hes out of town for a few days....and i just couldnt wait.....so i cooked chicken for my boss instead...the chateau will still be for brian!! |
| I just found out, Rachael will be making this on her show this Friday. |
| Thanks for the recipe!
I tried it, but unfortunately screwed it up. It was edible though. Hubby was a good sport and said it was good. I think my chicken breasts were thicker and I had to cook it longer when I discovered the raw center . I also decided tyme along with rosemary is not one of my favorite spices. |
Las Vegas Sheepie Lover wrote: Thanks for the recipe!
I tried it, but unfortunately screwed it up. It was edible though. Hubby was a good sport and said it was good. I think my chicken breasts were thicker and I had to cook it longer when I discovered the raw center . I also decided tyme along with rosemary is not one of my favorite spices.lol...M- where does it say Rosemary AND Thyme???????lol...... |
She must have added the rosemary. It says thyme.  |
Sorry, I meant to say I discovered that I don't like thyme as much as I don't like rosemary. 
Thank goodness I'm not that stupid to add an extra ingredient. At least not to my knowledge. Or should I say I plead the fifth. |
| basil would have been just as nice....very springy....you dont like rosemary?????????????? not even on lamb???????? |
| I happen to like thyme, a lot. The chicken breasts we used were pretty thin to start, and then once they were "butterflied" we pounded them thinner. Rachael is going to be preparing this today (Friday) on her show. If you feel brave, give it another shot. It really is good. I think I'll make it Sunday..cuz now I have a taste for it! |
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