Stuffed Chicken Breasts with Rosemary, Orange and Caper Dressing

A few nights ago I was feeling alarmingly domestic, and decided to cook dinner for Alex, who was at a job interview. After perusing epicurious, I settled on a stuffed chicken breast, and decided to make a few alterations. The recipe is super simple, and the ingredients list is probably all stuff you already have at home. My one warning- be prepared to get your hands dirty!I started with making the stuffing. I combined 1/3 cup pitted olives (I had to take all the damn pimiento bits out by hand), 1 clove of garlic, 1 birds eye chili, 3/4 tsp freshly chopped rosemary, some EVOO, and a bit of grated orange peel in a blender, with plenty of pepper and chili powder for some spice. The one mistake I made here was not using proper olives- I just bought a jar, however the overall dish would have been much better had I used olives from an olive bar, as the flavours in those are honestly just far superior.

I blended the mixture until it was all consistently chopped.

Next I created two pockets in the chicken breasts. It was my first time doing this- the first breast was a little questionable but the second one turned out great. The best way to do it is by finding the thickest part of the breast and slicing into it there, and then cutting into the breast parallel to the chopping board until you have a sizeable pocket.

I then divided the mixture in two, and stuffed each breast- it’s a fairly messy process, but again, really simple.

The one thing we were missing in the kitchen was toothpicks, which you use to seal the breasts shut. I improvised by using matches- cutting off the top bits and sharpening each end. It worked surprisingly well!

I then set about making the orange, rosemary and caper dressing. I combined 3 tbsp fresh orange juice (squeezed by hand- told you this recipe was messy!) with 1 tbsp freshly chopped rosemary, 2 pressed garlic cloves, 1/2 tbsp grated orange peel, 1/2 cup olive oil and 1/4 cup chopped capers.

Next I placed each chicken breast in individual foil boats, and coated them with about 1/2 the caper dressing.

These were wrapped tightly and popped in the oven at 350, where they stayed for about 20 minutes.

The great thing about using foil boats like this is that they retain a lot of the moisture that would otherwise be released, which makes them pretty much impossible to overcook. After 20 minutes we took them out and warmed up a small pan with a bit of oil to sear the breasts to finish.

We seared them for just a few minutes- drizzling the rest of the caper dressing over the top while doing so.

We served the chicken breasts straight out of the pan with some baby spinach and sweet potato slices. It was a delicious and simple meal- just be sure to use high quality olives because shitty ones can honestly ruin the dish (they almost did for us!). Also go easy on the orange peel, as a little bit goes a long way. Oh, and be sure to remove those toothpicks before eating- Alex nearly choked on one!

– priya

Stuffed Chicken Breasts with Rosemary, Orange and Caper Dressing