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 |