How to Cook Stuffed Chicken Breast with Red Hot Sauce
Serves: 1
Preparation time: 45 mins
Cooking time: 1 hour
Ingredients needed to make Stuffed Chicken Breast with Red Hot Sauce:
For the chicken:
- 1 chicken breasts
- 2 oz bourbon or scotch
- ½ cup dried apricots
- 1 large spoonful hazelnut mustard
- Bayonne ham
- Salt and freshly ground black pepper to taste
- Olive oil, as required
For the sauce:
- 10 serrano chillies, stemmed and sliced crosswise into 1/8’’ pieces
- ¼ cup onions, thinly sliced
- 1 tbsp garlic, minced
- 1/2 cup distilled white vinegar
- 1 tsp vegetable oil
- 1 cups water
- 1/4 tsp salt
Cooking instructions for Stuffed Chicken Breast with Red Hot Sauce:
- Place the apricots in a saucepan and add a splash of whiskey over them.
- Soak them for 5-10 minutes and turn on the heat to high.
- Bring the liquor to boil and then reduce the heat to let it simmer further for about 15 minutes at slow flame.
- Transfer the apricots, along with the cooking liquid into a blender and pulse them into a smooth puree.
- Warm up your oven to 375 degrees F.
- Slice the chicken breast halfway from the middle , horizontally and spread the mustard inside its pocket.
- Sprinkle some salt and black pepper on top of the mustard layer and fill remaining portion of the pocket with the apricot puree.
- Wrap the ham around the chicken breast and tie it up firmly with a string.
- Heat an oven-proof skillet and drizzle some oil over it for shallow-frying.
- Heat it up and place the wrapped chicken on it.
- Cook the chicken for a couple of minutes before flipping it over; cook the other side for another 2 minutes.
- Transfer the skillet and its contents into the oven and bake the meat at the preheated temperature for about half an hour.
- While chicken cooks, start preparing the sauce by stir-frying the peppers, onions as well as garlic in hot oil over high heat for about 3 minutes; season with salt.
- Pour in water and continue to cool the mixture for about 20 minutes, stirring occasionally until the peppers soften and most of the liquid is absorbed.
- Remove from heat and set aside to cool completely.
- Transfer the mixture to a food processor and drizzle vinegar over it.
- Pulse them into a smooth puree and strain it through a fine mesh.
- Spoon the mixture into a jar and use when required; you can store it in the refrigerator for as long as 2 weeks.
- Once the chicken is ready, remove from oven and cut off the string.
- Place a tbsp of the sauce at the middle of the serving plate and spread it slightly with the back of a spoon.
- Place the chicken on top and serve right away.
Image credit: Wikimedia Commons
