Pressed Chicken Breasts with Dried Cherries -- 6-8 Servings
This is a dramatic recipe when serving to your friends and family.
Pressing the meat during and after roasting intensifies the sweet-tart nature of the cherry-stuffed chicken breasts. Their pretty red centers are revealed when the slices are arranged on a warm platter.
Pressed Chicken Breasts with Dried Cherries
8 skinless, boneless chicken breast halves, 6-7oz each
1 cp pitted dried sweet cherries
2 lrg shallots, minced
1/4 cp lemon juice
3 tbl extra virgin olive oil
Grated zest of 1/2 lemon
1/2 tsp dried summer savory
1/2 tsp dried thyme
1/2 tsp coast salt or to taste1/2 tsp ground pepper or to taste
Fresh flat-leaf (Italian) parsley sprigs
Working with one chicken breast half at a time, place the meat flat on a cutting board. Holding the meat firmly in place, use a small, sharp knife to cut a horizontal slit down one side and through the center of the meat, leaving 3 sides uncut.
Spoon 1/8 of the dried cherries into each pocket. Firmly press on each breast with your hand to flatten the meat and seal the edges together. Arrange in a single layer in a non-aluminum dish.
In a small bowl, stir together the shallots, lemon juice, olive oil, lemon zest, summer savory, thyme salt and pepper. Spoon the shallot mixture evenly over the chicken breasts. Cover and refrigerate for a least 2 hours or for up to 24 hours. I recommend 24 hours.
Preheat a boiler. Transfer the chicken to a broiler pan, reserving the marinade and place under the broiler about 4 inches from the heat source. Broil until the meat is browned on top, 4-5 mins.
While the chicken is browning, pour the reserved marinade into a small saucepan over high heat. Bring to a boil and remove from the heat.
Remove the chicken from the broiler. Set the oven @ 375 degrees (190 C). Transfer the chicken pieces to a shallow baking dish large enough to hold them in a single layer. Pour the marinade over the meat. Roast until the juices run clear when the meat is pierced at the thickest point, 15-20 mins.
Remove from the oven and set 2-3 heavy cans or 1-2 bricks in the top (empty) baking dish to weight it down. Let rest for at least 20 mins or for up to 30 mins before serving.
Transfer the chicken to a cutting board and cut across the grain into slices. Arrange on a warmed platter, revealing the cherry stuffing. Spoon the dish juices over the top. Garnish with parsley.
Prep time: 20 mins
Marinate Time: 2-24 hours
Cook time: 25 mins
Stand Time: 20 mins
Per serving: 331 cals; 49g protein; 13g carbs; 8g fat; 1g saturated fat; 122mg cholesterol; 246mg sodium; 0 dietary fiber.
Source: "Everyday Roasting" by Williams-Sonoma.
Pressing the meat during and after roasting intensifies the sweet-tart nature of the cherry-stuffed chicken breasts. Their pretty red centers are revealed when the slices are arranged on a warm platter.
Pressed Chicken Breasts with Dried Cherries
8 skinless, boneless chicken breast halves, 6-7oz each
1 cp pitted dried sweet cherries
2 lrg shallots, minced
1/4 cp lemon juice
3 tbl extra virgin olive oil
Grated zest of 1/2 lemon
1/2 tsp dried summer savory
1/2 tsp dried thyme
1/2 tsp coast salt or to taste1/2 tsp ground pepper or to taste
Fresh flat-leaf (Italian) parsley sprigs
Working with one chicken breast half at a time, place the meat flat on a cutting board. Holding the meat firmly in place, use a small, sharp knife to cut a horizontal slit down one side and through the center of the meat, leaving 3 sides uncut.
Spoon 1/8 of the dried cherries into each pocket. Firmly press on each breast with your hand to flatten the meat and seal the edges together. Arrange in a single layer in a non-aluminum dish.
In a small bowl, stir together the shallots, lemon juice, olive oil, lemon zest, summer savory, thyme salt and pepper. Spoon the shallot mixture evenly over the chicken breasts. Cover and refrigerate for a least 2 hours or for up to 24 hours. I recommend 24 hours.
Preheat a boiler. Transfer the chicken to a broiler pan, reserving the marinade and place under the broiler about 4 inches from the heat source. Broil until the meat is browned on top, 4-5 mins.
While the chicken is browning, pour the reserved marinade into a small saucepan over high heat. Bring to a boil and remove from the heat.
Remove the chicken from the broiler. Set the oven @ 375 degrees (190 C). Transfer the chicken pieces to a shallow baking dish large enough to hold them in a single layer. Pour the marinade over the meat. Roast until the juices run clear when the meat is pierced at the thickest point, 15-20 mins.
Remove from the oven and set 2-3 heavy cans or 1-2 bricks in the top (empty) baking dish to weight it down. Let rest for at least 20 mins or for up to 30 mins before serving.
Transfer the chicken to a cutting board and cut across the grain into slices. Arrange on a warmed platter, revealing the cherry stuffing. Spoon the dish juices over the top. Garnish with parsley.
Prep time: 20 mins
Marinate Time: 2-24 hours
Cook time: 25 mins
Stand Time: 20 mins
Per serving: 331 cals; 49g protein; 13g carbs; 8g fat; 1g saturated fat; 122mg cholesterol; 246mg sodium; 0 dietary fiber.
Source: "Everyday Roasting" by Williams-Sonoma.