Improv Posted July 31, 2014 Share Posted July 31, 2014 I know I wasn't the only one inspired tonight by bigldevil20's thread. I set to this meal shortly after seeing that one. My breasts were "pouched" and then marinated in a brine with tomato paste. That is my new power ingredient. It adds a ton of flavor. After 5 hours, they were stuffed with mozzarella, asiago, and goat cheese with herbs and wrapped in bacon. Decided halfway through the cook that the bacon wasn't going to cut it. So I pulled it off, crisped it up a little more in a pan and put it with the spinach and shallots under the chicken to finish. My ladies were into it, and so was I! Ben S, jrow17, Mr Cue and 1 other 4 Quote Link to comment Share on other sites More sharing options...
redeyedphreak Posted July 31, 2014 Share Posted July 31, 2014 Looks great Quote Link to comment Share on other sites More sharing options...
bosco Posted July 31, 2014 Share Posted July 31, 2014 very nice! I just did a asparagus and goat cheese stuffed boob the other night. Very nice Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted July 31, 2014 Share Posted July 31, 2014 Great!! So Dave, are you saying you cut the pouch before you brined, or you pouched, added the cheese, and then brined? I'm excited to try this recipe very soon, chicken ready to brine. Quote Link to comment Share on other sites More sharing options...
allycat Posted July 31, 2014 Share Posted July 31, 2014 Stuffed boob?? Ha, I like it. That is a nice looking stuffed boob. OK, that was hard to type without cracking up. I like that a lot, though. Nicely done. Quote Link to comment Share on other sites More sharing options...
BSA Posted July 31, 2014 Share Posted July 31, 2014 Hi Jerri, I have stuffed lots of breasts and I brine first then cut the pouch. Those breasts look awsome. Quote Link to comment Share on other sites More sharing options...
Improv Posted July 31, 2014 Author Share Posted July 31, 2014 I cut the pouch, then brined it making sure to get liquid inside. Drained it out before stuffing right before cooking. Quote Link to comment Share on other sites More sharing options...
Frosch Posted July 31, 2014 Share Posted July 31, 2014 Yum! Quote Link to comment Share on other sites More sharing options...
S60 Posted July 31, 2014 Share Posted July 31, 2014 Stuffing a breast makes good practice for deboning and stuffing an entire chicken. Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted July 31, 2014 Share Posted July 31, 2014 That's what I thought, but I trust your cooking so wanted to make sure. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 31, 2014 Share Posted July 31, 2014 Stuffed boob?? Ha, I like it. That is a nice looking stuffed boob. Although most guys would prefer natural boobs we are more than willing to look at pictures of stuffed boobs. Oh wait ......... This is a food forum - my bad. LOL allycat 1 Quote Link to comment Share on other sites More sharing options...
aljoseph Posted July 31, 2014 Share Posted July 31, 2014 That's looking really good. Quote Link to comment Share on other sites More sharing options...
J-dub Posted July 31, 2014 Share Posted July 31, 2014 Nicely Done! Great pictures too! I'm sure you all enjoyed that dinner. Quote Link to comment Share on other sites More sharing options...
bigldevil20 Posted July 31, 2014 Share Posted July 31, 2014 So glad to be an inspiration! That looks phenomenal! I will try the brine. Sounds like a great idea. Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted July 31, 2014 Share Posted July 31, 2014 Okay, I will do the brine and stick a lemon slice inside to keep the pouch open for maximum flavor. Then I will stuff with swiss cheese, maybe something else I have in the fridge, and grill. Then I will remove chicken to rest and make the bacon/spinach/mushroom base. Still needs a finishing sauce though I think. Working on that one. Dave, I like how you served the chicken on top of the spinach mixture, so that's what I will do. Quote Link to comment Share on other sites More sharing options...
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