Pan-Roasted Free Range Chicken
Stuffed with Grilled Eggplant, Roasted Red Peppers, Fresh Mozzarella and Basil
This simple, flavorful and rustic chicken preparation is a perfect center-of-the-plate item to feature on any festive, buffet-style spread. Sliced and served with a few simple sides or over a hearty green salad, the tender yet boldly flavored ingredients within keep things moist and tasty, eliminating the need for heavy sauces.
Yields approx 4 servings
Ingredients:
2 Organic Young Spring Chickens, roughly 3 lbs. each
1 Eggplant, large, sliced 1/4 thick lengthwise, seasoned with salt and pepper, brushed with 2 Tbsp. extra-virgin olive oil and grilled till well marked and tender
1 Red Pepper, roasted, peeled, seeded, cut into 4 filets
8 Basil leaves, fresh
1 Mozzarella, fresh, ovaline-sized, cut into 1/2x 1/2x3 batons
To Taste: Sea Salt and Black Pepper, freshly ground
3 Tbsp. Blended Olive Oil
3 cloves Garlic, unpeeled
Directions:
Start by butchering the chicken. Bone out the breasts, keeping the wings attached to the breasts as they are removed. Cut off the wing tips, as well as the second section of wing, leaving a skin-on breast that has the drumstick portion of the wing attached. Trim the cartilage from the wing bone if desired for a clean, frenched effect. Save these wing parts plus the remaining carcass for stock. Save the legs for another meal! To stuff, place eggplant slices flat on a work surface. Lay filet of roasted red pepper over each. Top with two leaves of basil each, followed by a baton each of fresh mozzarella. Roll the eggplant up and over the other ingredients, rolling to form a tight, cigar-like package. Using a sharp boning knife, carefully cut into the back of each breast, directly under where the wing meets the breast, at the fattest part or dead center of the back of the breast. Plunge the knife in by about 4-5, trying hard not to cut out of the breast. Carefully slice to either side, making space for the eggplant roll-up. Remove the knife and carefully slide the eggplant roll-up into the cavity created in the back of each breast. Once in, carefully pinch the end closed and secure with toothpicks to keep closed. Season the breasts on both sides with salt and pepper.
In a large saute pan, over medium-high heat in the blended oil, saute the chicken breasts, skin-side down, until the skins are crisp and golden brown. Flip the breasts and cook briefly to brown underside. While the chicken is browning, add unpeeled garlic cloves. (Since the cloves are unpeeled, the oil and therefore the chicken gets flavored with garlic, while the peel prevents the garlic from burning and contributing to a bitter flavor.) Place pan directly into a pre-heated 375-degree oven and pan-roast to an internal temperature of 165 degrees. Remove from oven, remove chicken to a rimmed plate and cover loosely with foil. (Discard garlic or save for another use.) Slice the chicken and serve with any drippings that may have accumulated.
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