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Stuffed Chicken Breast With Mustard Sauce

Serves 24 tablespoons yellow mustard, divided½ small yellow onion, peeled1 egg, hard-boiled, cut in half lengthwise1 pickle, cut in half lengthwise2 tablespoons bacon, chopped, divided1 1-inch-thick slice salami, cut into wedges2 tablespoons vegetable oil2 teaspoons flour¼ cup pickle juice2 cups chicken stockSaltBlack pepper, freshly ground {pinterest_rich_pins_images} Stuffed Chicken Breast With Mustard Sauce {/pinterest_rich_pins_images}

Stuffed Chicken Breast With Mustard Sauce

  • 1/5
    Stuffed Chicken Breast With Mustard Sauce
  • 2/5
    Place the chicken breasts on a cutting board, cover with a piece of plastic food wrap, and pound each with a meat tenderizer to 1/8-inch thickness.
  • 3/5
    Place 3 onion slices, the egg half (cut side down), pickle half (cut side down), half tablespoon bacon, and 2 salami wedges on each chicken breast.
  • 4/5
    Carefully roll up each chicken breast, tucking in the sides, and tie with kitchen twine.
  • 5/5
    In a deep sauté pan or medium-size pot, heat the oil on high heat. Brown the meat on all sides, about 1 minute per side.

Text, photos and food cooked by Michal Martinek

Jun 22, 2015

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Stuffed Chicken Breast With Mustard Sauce

This recipe is a take on a classic Czech dish with a cute name—španělský ptáček; it means “Spanish baby bird” and kind of looks like one. That version uses a slice of beef rump, but I like the chicken breast variation, too.

Both are stuffed with the same ingredients—salami, hard-boiled egg, pickle, bacon and onion—each having an individual, distinct taste and flavor, making the dish juicy and moist from the inside, as well as pretty when sliced. You can serve it with steamed rice, boiled potatoes, and even some pastas, like orzo.

Stuffing and rolling the “bird” might get a little tricky and messy. Use your instinct to judge how much stuffing to put inside, since chicken breast sizes vary. Shape it with your hands, tucking all sides under, and then use kitchen twine to tie it all together.

To make a hard-boiled egg, place it in a small pot, cover with water, and bring to a boil. Lower the heat to medium, and simmer for 8 minutes. Let cool and then peel.

There are many varieties of salami, so use the one you like; it just needs to be cut into chunks, not slices.

O

  1. Serves 2
  2. 4 tablespoons yellow mustard, divided
  3. ½ small yellow onion, peeled
  4. 1 egg, hard-boiled, cut in half lengthwise
  5. 1 pickle, cut in half lengthwise
  6. 2 tablespoons bacon, chopped, divided
  7. 1 1-inch-thick slice salami, cut into wedges
  8. 2 tablespoons vegetable oil
  9. 2 teaspoons flour
  10. ¼ cup pickle juice
  11. 2 cups chicken stock
  12. Salt
  13. Black pepper, freshly ground

1

Place the chicken breasts on a cutting board, cover with a piece of plastic food wrap, and pound each with a meat tenderizer to 1/8-inch thickness. Sprinkle with salt and pepper, and spread each piece with 1 tablespoon of the mustard.

2

Cut the onion in half. Slice one half into thin strips, dice the other half, and set aside.

3

Place 3 onion slices, the egg half (cut side down), pickle half (cut side down), half tablespoon bacon, and 2 salami wedges on each chicken breast. Carefully roll up each chicken breast, tucking in the sides, and tie with kitchen twine.

4

In a deep sauté pan or medium-size pot, heat the oil on high heat. Brown the meat on all sides, about 1 minute per side. Remove to a plate.

5

Add the diced onion and 1 tablespoon bacon to the pan, and sauté on medium-high heat, stirring often, until crisp, about 5 minutes. Sprinkle the flour over the pan, and stir until brown. Add the pickle juice, chicken stock and 2 tablespoons of mustard, and mix. Place the meat in the pan and bring to a boil. Lower the heat, cover the pan with a lid, and cook for 30 minutes.

6

Remove the meat from the pan, and let rest for a few minutes. You may strain the sauce and discard the solids, or leave as is for a rustic version. Cut the kitchen twine off with scissors, slice the meat in half, and serve with the sauce.

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