stuffed split chicken breasts with dijon sauce

How To Make stuffed split chicken breasts with dijon sauce

• 1

  NOTE: *Prep time includes least amount of brine time. *Cook time is approximate. *If more water needs to be added to the brine, in order to cover a larger amount of chicken breasts, add extra kosher salt. *Double the recipe for the dijon sauce if serving more than 4. *If using boneless chicken breasts, coat all sides with mayo and panko; place on oil-sprayed wire rack on baking sheet. *Ham lunch meat may be substituted for prosciutto. *One small can of mushroom pieces will stuff 4 breasts. *If sauce becomes too thick, add a little extra milk. *Be sure to wash hands thoroughly after handling raw chicken, and sanitize any surface that may have been in contact with raw chicken juices.
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  2

  3 1/2-4 hours before scheduled meal, prepare brine by adding 6 cups water to a large bowl or container. Add kosher salt (measurement doesn't have to be precise, but close.) Stir until salt is completely dissolved. Set aside.
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  3

  Remove any skin and excess fat from chicken. Carefully cut a deep pocket into each breast by inserting a sharp knife into top of breasts and cutting from side to side, without cutting all the way through. (See photo. I use a thin, serrated steak knife.)
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  4

  Place prepped chicken into the brine. Use your fingers to open up the pocket so that some of the brine goes inside the chicken. Refrigerate for minimum of 2 hours or up to 24 hours.
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  5

  When brining is complete, gather ingredients for the chicken. Preheat oven to 400 degrees F.
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  6

  Line a rimmed baking sheet with heavy duty aluminum foil. Spray generously with cooking oil spray.
• 7

  Remove chicken from brine. Rinse chicken under cold water. Pat dry with paper towels; place on prepared baking sheet.
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  8

  Onto one end of each slice of prosciutto, place grated cheese and then the mushrooms.
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  9

  Starting at the end with the cheese and mushrooms, roll into the shape of a fat cylinder.
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  10

  Insert one prosciutto package deep into pocket of each chicken breast. If there should be extra cheese or mushrooms left, insert those also, if there is extra space. Press together the edges of the pocket opening. You may use toothpicks to hold it closed, but they tend to become obscured by the coating during cooking. Some of the cheese will ooze out either way during baking. Be sure warn guests, if you use toothpicks.
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  11

  Brush mayonnaise over entire upper surface of chicken.
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  12

  Sprinkle each breast with panko, patting lightly to help adhere.
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  13

  Bake in preheated 400 degree F oven for 30 minutes, with a piece of foil placed loosely on top of chicken. After 30 minutes, remove foil and bake until temperature taken in thickest part of chicken reaches 165 degrees F. Time will vary according to size. The chicken breasts pictured weighed a little more than a pound apiece (we call them buzzard breasts, lol) and took an additional 40 minutes. Check after 20 minutes, then every 10 minutes until 165 degrees.
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  14

  While chicken bakes, make the sauce. Melt 3 tablespoons butter in a small saucepan over medium heat.
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  15

  Remove from heat; add 3 tablespoons all purpose flour, stirring until all lumps are dissolved.
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  16

  Add 2 tablespoons dijon mustard, 2 tablespoons stone ground mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon salt, stirring until lumps are dissolved.
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  17

  Return pan to medium heat; immediately add 1 cup milk; stir to combine, then stir constantly until sauce begins to simmer and thicken.
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  18

  Stir in 1 cup cream; continue stirring until sauce begins to gently bubble. Remove from heat; taste for seasoning; cover and keep warm until served.
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  19

  When chicken has reached an internal temperature of 165 degrees, remove from oven. Plate, drizzle with dijon sauce and garnish as desired. Serve immediately.
• 20

  Wrap and refrigerate any leftovers as soon as possible.
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