I’m betting that you, like me, eat a fair about of chicken.  And while, I think the legs, thighs, and wings of the bird are actually amongst the best parts, I’m betting that you, like me, also eat a lot of boneless skinless chicken breasts.  They are easy, convenient, and readily available.  But they can also be boring.  One way to “jazz” them up is to stuff them…and that’s exactly what I show you how to do in this cooking video.  You can stuff a chicken breast with just about anything…there are “traditional” stuffing like butter for chicken kiev, or ham and cheese for Cordon bleu, but you can get really creative – like this chorizo, cheese and spinach stuffing.  Frankly it’s a great way to use leftovers.  In the video, I’ll show how to cut a pocket into the breast, and expand it for the stuffing, and then actually stuff the breast.  Once you know the technique, this can easily turn into dozens of different recipes.  Hope you enjoy it.

How to Stuff a Chicken Breast

  • It’s going to help a lot if you buy “regular” boneless skinless breasts.  I see versions in the market today, that are labeled “tenders”, “filets”, “thin cut” and the like.  Generally these are very thin, and are going to hard to stuff
  • To make the required cuts, it also really helps to have a pairing knife…something with a 3 – 4 inch blade
  • Lay the chicken flat on your cutting board; you now have the “top” side which is facing you and the “bottom” which lays against the board
  • Hold your knife horizontal to the chicken, and use it to stab the chicken breast, starting on the thicker side, so that the knife is half way between the top and the bottom
  • This cut, makes a horizontal hole right through the center of the chicken, and a very small tunnel like pocket
  • Now gently saw the tip of the knife toward the outside edge of the chicken breast, expanding that pocket in one direction, until you near the side of the chicken; hold the base of the knife relatively still so the opening itself doesn’t expand
  • Remove the knife, turn it around, and use the same motion to expand the other side of the pocket
  • If you keep your free hand on top of the chicken breast, you’ll be able to feel where the knife is through the flesh; use that feeling to guide yourself and to help make sure you don’t puncture the skin
  • Once you have the pocket fairly open, you can use your finger to expand it, and break up any fibers you missed with the knife
  • Now you can take your stuffing, push it through the opening and into the pocket; working it down as you stuff more

Like I said, this technique works really well, and you can stuff just about anything in a chicken breast.  Oh yeah…another great thing is that this technique…doesn’t just work on chicken, you can easily do the same, with pork, beef, fish….whatever.  Hope you find it useful!