a.k.a. Thanksgiving stuffing in a chicken breast. This recipe blasted into my head when I was watching my Dad make stuffing last week and it didn’t leave my head until I made it today. To say I devoured the end product is an understatement; this dish didn’t have a chance. I’m actually waiting right now for my hubs to get home so he can eat it and I can bask in the glory of putting together such a dish. We were actually supposed to have steak for dinner, but I totally ruined my appetite by eating this a few minutes ago and I’ll probably have a second round when Adam gets here. Have I hyped this up enough? Yea? Are you getting over the fact that it’s liver? Hopefully! Trust me on this one. If it’s your first round with liver you’re going to win.
- 4 small onions, about 2 1/2 – 3 cups chopped
- 3 stalks celery
- 8 tablespoons butter
- 1/2 teaspoon dried thyme
- 3/4 tablespoons salt
- 1/4 teaspoon black pepper
- 2 large chicken livers, about 1/2 cup
- 1/4 cup loosely packed chopped parsley
- 6-8 large chicken breasts
- salt, pepper and olive oil
- Chop the onions and celery into similar sized pieces. (Do I give you guys enough pictures of onions!?!)
- Melt the butter in a large pan over medium low.
- Add in the onions, celery, thyme, salt and pepper. Cook until the onions and celery are soft and translucent. You don’t want to brown the onions at all.
- While the onions and celery are cooking, take the livers and puree them in a blender or food processor.
- Add the pureed liver to the onions and celery and cook through (about 3-5 minutes).
- Take the mixture off the heat and stir in the fresh parsley. Feel free to give it a taste right now – it’s going to be good, but perhaps a bit salty and the flavors might seem one note. Don’t fear!! Pairing with the chicken breast and then cooking in the oven does magical things.
- While the mixture is cooling, cut pockets into the chicken breasts trying not to cut all the way through. I found the easiest way to to do this is to cut from the thinner side to the thicker side.
- Stuff the liver, onion and celery mixture into the pockets and place on a baking sheet. Eat whatever doesn’t fit! (When I stuffed the first one I used a toothpick to close the pocket, but found that was unnecessary.)
- Coat the tops of the breast with a little olive oil, salt and pepper. Cook on 350° for 25-30 minutes until the internal temperature is 165°. To take the temperature I found the thickest chicken breast and stuck the thermometer in an un-stuffed section.