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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oyster Rockefeller Stuffed Chicken Breast Recipe

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This recipe for Oyster Rockefeller Stuffed Chicken Breast is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 Bone-in Skin on Large Chicken Breast
16 Oz Bag of Fresh Spinach Leaves
1 Quart of Oysters
1/3 Cup Fresh Parsley
1/3 Cup fresh Green Onions
2 Cloves of Garlic
4 Tablespoons of Butter
¾ Cup Bread Crumbs
1 Tablespoons Worcestershire Sauce
½ Teaspoon Shallots
2 Tablespoons of Olive Oil
1 Cup Cornmeal or Fish Fry
Salt and Black Pepper to taste

Directions:
Directions:
Preheat oven to 350º

Chicken Breast
Debone chicken breast, butterfly each breast, leaving the skin intact. (You can save the bones for chicken stock to be used later in another recipe).
Place prepared chicken breasts between 2 large sheets of waxed paper, skin down. Pound out the chicken from the center of the waxed paper outward using a mallet. Be firm, but controlled with your strokes to prevent damage to skin; flatten to about ½ inch.
Season Chicken breast with salt and pepper and set aside.

Rockefeller Stuffing
Coarsely chop spinach leaves, reserving 12 leaves for garnish.
Drain and coarsely chop oysters, reserving 6 oysters for garnish.
Finely chop parsley, shallots, green onion and garlic.
Sauté parsley and shallots in butter.

Continue to add ingredients to the above mixture in the order listed below until all ingredients are well blended:
Chopped spinach.
Chopped garlic & chopped green onions
Chopped oysters
Worcestershire sauce
Bread crumbs

Cook until all ingredients are well blended.
Season to taste.

Lay flattened chicken breast on wax paper, skin side down.
Spoon a mixture of the Rockefeller into the center of each breast.
Fold breast meat around Rockefeller stuffing, secure with toothpicks.
Pat the chicken breasts dry and place them skin side up in a baking pan. (Note: The opened side of the stuffed chicken breast will be faced down on the baking pan.)
Brush the chicken breasts with olive oil and sprinkle with salt and pepper.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.

Bake until chicken reaches an internal temperature of 165º . If the chicken isn't browned enough, put it under the broiler for 2 minutes.

Garnish

Heat Oil
Using the 6 Oysters you reserved for garnish, dredged Oysters in Cornmeal or Fish Fry
Deep fry oysters

Assembly

Place stuffed chicken breast on top of two uncooked spinach leaves
Top each chicken breast with a fried Oyster

Enjoy

Personal Notes:
Personal Notes:
Marcia Armant St. Martin was educated by the Sisters of the Holy Family at St. Joan of Arc School and is a graduate of St. Mary’s Academy.

 

 

 

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