Broccoli Rabe and Olive Stuffed Chicken Breasts

4 to 6 Costco skinless and boneless chicken Breasts
¼ cup Wondra Flour to lightly dredge chicken breasts in before cooking
Extra Virgin Olive Oil for sautee – approx 3 to 4 TBS
1 bunch Broccoli Rabe, rinsed and chopped to top of stems - discard stems
4 fresh garlic cloves – coarsely chopped
½ cup pitted Kalamata Olives – coarsely chopped
½ cup golden raisins
1 TBS Italian Seasoning (basil, thyme, rosemary, oregano)
½ cup white wine – Chardonnay or Pinot Grigio
1 TBS unsalted butter
1/4 cup organic chicken broth
Kosher Salt -- to taste
Freshly ground black pepper – to taste

This recipe turns plain chicken breasts into a celebration in no time and gets your family and friends to eat their leafy greens. I love Broccoli Rabe but my husband always claims he does not as it is bitter. Its all a matter of how you cook it, mine is never bitter and he always eats it when I cook it. I created this recipe just for Costco and tested it on him. The balance between the olives and sweet raisins gives the dish that delectable “yummy” factor. He ate it all up and asked me to make it again saying we should even serve it for company.

Rinse chicken breasts and pat dry with paper towel. Discard towel. Place chicken breast on cutting board and slice in the middle to create a large pocket but do not cut through as not to separate the upper and lower folds.

In a sautée pan, heat olive oil and add garlic cloves. Let cook one minute and add chopped broccoli rabe stirring consistently. Cover and let cook, stirring occasionally until broccoli is soft and dark green. Season with salt and pepper and a little bit of the Italian herbs. Add olives and raisins and continue to simmer for one minute on medium heat. When finished place into a bowl and let rest. Dredge breasts lightly in flour. Place approximately two TBS of the broccoli rabe mixture (or more if there is room) into each chicken breast and close fold carefully. Season both sides of chicken with salt and pepper and Italian Herbs. Add more olive oil to sautée pan and heat over medium heat. Place breasts carefully in pan and cook over low to medium heat until breast is golden then carefully turn to cook other side. Cover pan and let breasts cook for approximately four minutes more over low heat. Check to see if cooked by cutting into breast with sharp knife to see th! at flesh is not pink. Remove carefully from heat and place on serving platter and let rest. Add chicken stock to sautée pan stirring and scrapping any flour and juices in the pan. Add wine continuing to stir or whisk. Finish with butter continuing to stir. Pour over breasts and serve with sautéed potatoes or side of your choice. Serves 4 to 6 people

 Recipe Submitted by
Karine Bakhoum
The Iron Palate
Related Posts Plugin for WordPress, Blogger...