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How to make Stuffed Chicken
Hey! How are you all doing? It’s “Cooking with Dave” once again. I am Dave. Today, I am going to cook something different and old. I'm going to bring you over here. We’re going to figure out together about some more of that boneless, skinless chicken breast that you can buy on sale. I can’t beat it. I got six of them at $5.00. I can’t beat.
Anyway, maybe I don’t know slice them up and stuff them or flatten them out and roll them up, I haven’t decided yet. I was sitting here eating some watermelon and thinking about it. I liked to use some watermelon. Nothing but on a watermelon on a hot day is hot stuff as you can tell I’m sweating. It’s hot. It’s all here but a little warm, going all the way. I like watermelon.
If we don’t put the chicken, maybe we’re going to figure out what to do with it. I’m thinking more about flattening it up and rolling it up. We have like flatten and roll it, slice it up, we’ll figure it out.
Alright, today we’ve got some kind of stuffed chicken. I am going to use some cream cheese. We’re going to use some cream cheese with some chives and onions in it. It’s going to be good and something like your own just like think no matter what. We’re going to end up putting in the Dutch oven whatever we decide to do, put in the Dutch oven and cook it in the oven for about an hour or 15 minutes until it is ready. I think it’s going to be wonderful.
If not, we will find out. All right, we’ll bring it over here and show you how to do it. Okay here we are with our cutting board. I put some white paper on it. Hit it with this side and smash it. I have some boneless, skinless chicken breast here. I washed them all. Put them in a bowl there. We’re going to decide now, do we want to cut that. We can make a little slice in it and you know stuff it with some cheese and some cream cheese, onions and chives or such. We can do that. We can just cut a piece up in there like that, one good one of them. All right, we’re going to do just one of them just to see if what we think about it.
I am just going to suppose to take my knife right through the middle of it being careful not to cut myself now. I am just going to stab it right in the heart there and keeping the tip all the way down there to the end. Don’t cut myself now so I've taken through a little bit not that is not good.
I just kind of slice it on that side to make the pocket bigger because I bring it out. I'm going to put the knife over here, stick it back down and then the same thing kind of slice it, not only through the side, bring it out to make this a nice good size pocket down the side of the chicken. Can you all see that? And that is where we put our stuff. So we’ll do this one like this and see what happens. So what I’m going to do is make me a little something to put together, stick down in there. I'm going to take me a bowl.
Now, most people, you know stuff a chicken, you know stuff always with some ham, whatever you want to put in there. Some spinach, that kind of things, I want to use a little collard green because I like collard green so much. If you only like collard that much, use a little spinach, spinach is good and I’m spinach on there too. I just don’t have any.
So I’m going to take some ham and just tip all the pieces like that right there. I am going take some of this cream cheese I have here with the chives and the onions and just a little bit so I’m going to put it on top of our ham. Then, I am going to take this some farm cheese Mexican blend. You know what I’m doing. I have some mozzarella in it, cheddar. There is cheddar. I’m going to put a little bit of cheese like that one there and then I’m going to take me I have some collard greens. I put some collard greens. Yeah, you know I love the green. I am cooking them. These are always done. They are almost done. I am going to take them. I don’t think you want to use a raw collard green so you just want to chew up. So I cook this most, they are all done almost. They’re cooled off, I took them out of the pot and I am going to ship them all up and stick them inside my inside mixture.
Now like I say whatever you want to, if you want to make your mixture out of this one side of your chicken you like it put some cheese, put some ham, put some spinach, you can put some cabbage whatever you like, put it together and stuff it inside this chicken and I bet you, it will be good.
Alright, you can see I have my mixture going on here. My hands are really nasty now. You see I get it all mix it all together the sour cream, ham, a little bit of cheese, the collard greens for a little flavor and that’s where we make a ton of a ball out of it and would stuff it right down inside the cavity that we created in our chicken.
Shove it down in there. Okay now I did want wash my hands before I did this other stuff here because I am doing this all with the chicken. It’s all going to get cooked. It’s all going to be in the chicken together. So, we will wash it when we get done making it messy.
And now our stuff full of cheese, sour cream, chives, onions, with a little bit of collard green to put some extra flavor. Now if you can stuff that on there but boom! It is ready to go. Now I will set this aside and we’re going to smash one to. We’re going to smash. I will set this aside.
Now we’ll take one right here, laid on here on the wax paper like this. Cover with the wax paper because you know it’s going to spot it. It’s going to make a mess. You can use yourself a rubber mallet, whatever you want to use. I am going to use my griddle pan cast iron just to smash this thing flat. And it will cover more area with this as I can with a rubber mallet. If you use a rubber mallet if you want to what I mean whatever you want to do get this meat to be flat. Not spatter all over the kitchen, so we can roll it up. There we go. Now we got one good piece of chicken right there. I like to turn it over and get that wax paper off it.
Now turn it over and use this side, the ugly side for the insides and use the smooth side for the outside and we’re just going to mix that together and make it some nice paste. We’ll make it some nice paste out of it and then we’ll take that paste. If you don’t think you have enough some mess, more things and more sour cream, so I'm going to add to it. We’re just going to spread that right onto our chicken there. Just thin as you can, make a layer, as thin as you can, cheese and ham, cream cheese, onions and chives and then roll it up and not be a little fat.
We probably should have flattened that a little more but we’re going to make it workout. Put it on plate. Alright, you know we got to spice these things up like I always do. I am going to use some Italian season. You have other spice, yeah, that will do, and good Italian season but I am going to do the spicing on both sides. I’ll spice it up again when we put in the Dutch oven and a little bit of a onion, little garlic powder and then some salt, little salt, just little tiny bit of salt. You know what salt and just throw a black pepper on it. I'm going to take another plate and I am just going to put me down some bread crumbs and then I am going to set the chicken with the spices I just did like that. I am going to spice it the other side. I am going to roll it on those bread crumbs and I try to make sure it’s covered in those bread crumbs, the best I can and let’s make us some more on bread crumbs.
We’ll take then in the Dutch oven and I am just going to put a little of oil in them. You can use olive oil or butter, canola oil, canola over here. Just little tiny layer down the bottom, so hopefully we don’t stick and I am just going to lead and break down inside there and like so. And then, put in the oven, 325 for about an hour, hour and 15 minutes to give them a check. If we end on a grease down there at the bottom, we’ll probably drain that off and put them back and cook some more. I think it’s going to be pretty good, we shall find out.
Alright, we stick it in the oven. Okay here we go over the Dutch oven. I just pulled it up the oven. I had it by an hour and 10 minutes or so, 325 take a look. Oh looking good, looking like it’s done. We still lot of cheese around out there in the bottom in it. Pull the grease down there. I think I am going to be all right though. We’re going to find out. I am going to serve this up with some collard green and some baked bean. Oh man, it’s going to be good.
Okay I went ahead and then took out before we roll this wrong stuff. I should give it a cut see how it worked out for us. It looks nice, tender, oh it’s hot. It’s hot, let it cool up a little bit. I am going to taste it. Oh hot, hot. That is good, that is really good. I like that. The Dutch oven you know, it’s harder to go wrong with a Dutch oven. You know I used this to a lot. A real of a chicken and I put in the oven and bake it. I just don’t like big chicken. The big chicken flavor to me just, I don’t know what it is but it does not get it for me and I tried frying these, all I can fry it but then all my cheese end up in the oil when I fry them. So I quit making them and then I thought about the Dutch oven the barbeque has worked out so nicely in the Dutch oven and I thought so why not try these guys. And I tell you right now, that is good.
Alright there we have it with some collard green, some baked bean and some stuffed chicken. Oh men, this is going to be good. The carving is hot another way on that. Man, this is going to be good. You’re going to like this.