STUFFED AIRLINE CHICKEN BREAST RECIPES
PANCETTA STUFFED AIRLINE CHICKEN BREAST WITH ROASTED ...
The classic airline chicken gets a culinary upgrade with savory pancetta stuffed into the chicken breast.
Provided by Lodge Cast Iron
Prep Time 10 minutes
Cook Time 45 minutes
Yield 2 - 4
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees Fahrenheit. In a pot, cover potatoes with salted water and bring to a boil, 10 minutes. While the potatoes are boiling, cut a pocket in each chicken breast horizontally, about 2-3 inches wide.
- Preheat a 12 inch skillet over medium high heat for 4-5 minutes.
- Drain potatoes and toss with olive oil, garlic, thyme, and season with salt and pepper.
- Add oil to the skillet and sear the chicken, skin-side down, 5-6 minutes. Place boiled potatoes under seared chicken in your 12 inch skillet and bake, 20 minutes. Flip chicken skin-side up and roast for an additional 6-8 minutes.
- Squeeze lemon over the chicken and potatoes. Serve.
AIRLINE CHICKEN BREAST RECIPE | ALLRECIPES
Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn't dry out as much as normal.
Provided by Chef John
Categories Meat and Poultry Chicken Breast Skillet
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 airline chicken breasts
Number Of Ingredients 11
Steps:
- Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.
- Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.
- Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
- Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.
- Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.
Nutrition Facts : Calories 1122.3 calories, CarbohydrateContent 7.7 g, CholesterolContent 337.1 mg, FatContent 78.5 g, FiberContent 4.2 g, ProteinContent 93.8 g, SaturatedFatContent 26.7 g, SodiumContent 776.8 mg, SugarContent 0.2 g
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Reviews 4.4
Total Time 1 hours 15 minutes
Category Meat and Poultry, Chicken, Breast
Calories 578.1 calories per serving
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Reviews 0
Total Time 1 hours
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Total Time 50 minutes
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