- 2 slices bacon, chopped
- 1/4 cup diced onion
- 2 tablespoons diced celery
- 2 tablespoons diced green bell pepper
- 2 corn muffins, crumbled (recommended: Sarabeth's)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup chicken stock
- 4 chicken breasts, 6 to 7 ounces each
- 1 teaspoon salt
- 1/2 teaspoon fresh ground white pepper
- 1 tablespoon olive oil
- 1/2 cup orange-apricot marmalade (recommended: Sarabeth's)
- 1/2 cup chicken stock
- For the stuffing: Set a 10-inch saute pan over medium heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.
- Add the onions, celery and peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Place the cornbread in the pan and stir to combine.
- Season with the salt and cayenne pepper. Pour the chicken stock into the pan and cook until it is nearly completely reduced, about 2 to 3 minutes. Remove the stuffing from the pan and place on a plate to cool. Fold the crispy bacon into the stuffing and continue to cool until the stuffing is cool enough to handle, about 15 minutes.
- For the Chicken: Preheat the oven to 400 degrees F.
- Lay each chicken breast between 2 sheets of plastic wrap (each at about 13 to 14 inches long), and pound using a meat mallet to a 1/4-inch thickness.
- Season the chicken on both sides with the salt and white pepper. Place 1/2 cup of the stuffing along the lower third of each chicken breast. Roll the chicken breasts like a jellyroll, and secure using twine. Add the oil to a 10-inch saute pan and once the oil is hot, add the chicken rolls -- seam side up -- to the pan. Sear the chicken in the pan for 3 minutes, then turn 1/4 of the way. Continue to cook another 2 minutes, and turn another 1/4 turn. Cook for an additional 2 minutes, and place the pan in the oven.
- While the chicken is cooking, combine the marmalade and chicken stock in a saucepan and bring to a boil. Cook until the stock is nearly completely reduced, about 5 to 7 minutes. Remove the pan from the stove and set the glaze aside until needed.
- After the chicken has cooked in the oven for 15 minutes, remove the pan from the oven and pour the glaze evenly over the chicken breasts. Return the chicken to the oven and cook for an additional 5 minutes, if desired, to brown the glaze. Remove from the oven and set aside to rest for 5 minutes. Remove the twine, slice the breasts crosswise into 1/2-inch thick slices, and serve immediately.
Sausage And Rice Stuffed Chicken Legs With Apricot Glaze
Pork Roulade With Andouille Corn Bread Stuffing, Sage Jus, And Mango Chutney
Piri Piri Chicken With Jicama Orange Salad
Apricot Glazed Cornish Game Hens With Sausage Rice Pilaf Stuffing
Pistachio Duxelle Stuffed Duck Roulade With A Dijon Mustard Cream Sauce
Chicken Roulade And Chard With Parmesan
Cold Chicken Roulades With Fruit Chutney
Chicken Club Roulades With White Wine Mustard Cream Sauce
Chicken Pockets Stuffed With Goat Cheese, Chorizo, And Pine Nuts On A Bed Of Southern Style Black Eye Peas
Stuffed Chicken Legs In Pastry With Andouille Cream