SICILIAN-STYLE STUFFED CHICKEN BREASTS
8 servings
Prepare, omitting the egg and using only ⅓ to ⅔ cup chicken stock or broth:
- ½ recipe Italian Bread Crumb Stuffing
The stuffing should be just moist enough to hold together in a ball when squeezed firmly; do not overmoisten. Stir in:
- ¼ cup oil-cured black olives, pitted and chopped
- ¼ cup raisins or golden raisins, chopped, or dried currants
- ¼ cup toasted pine nuts or finely chopped walnuts
- (4 anchovy fillets, rinsed, dried, and finely chopped)
- 2 tablespoons drained small capers
Position a rack in the center of the oven. Preheat the oven to 350°F. Lightly oil a 13 × 9-inch baking pan.
Trim any fat around the edges of:
- 8 boneless, skinless chicken breasts (about 3 pounds)
One at a time, place the chicken breasts between sheets of wax paper and pound with a mallet or a rolling pin until about ⅜ inch thick. Season both sides with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Lay the breasts smooth side down on a work surface and place ¼ cup stuffing on the center of each chicken breast, pressing lightly to compact. Bring the ends of the chicken up over the stuffing. Lay the packets seam side down in the prepared baking pan and brush with:
- Olive oil
Bake until the chicken is lightly browned and the internal temperature reaches 160°F, 20 to 30 minutes.