Monday, November 26, 2007

Chicken Stuffed with Broccoli Rabe, Olives and Cheese

Something a Little Different, Healthy and Delicious!

If you have never tried broccoli rabe, you should. And this is a really great recipe to try it in. Broccoli rabe is a little on the bitter side, so the garlic and cheese really compliment it here.

Chicken Stuffed with Broccoli Rabe, Olives and Cheese

For Stuffing:

1 large bunch broccoli rabe, washed, cleaned, tough stems discarded, and florets separated from stems
1 1/2 tablespoons kosher salt
3 tablespoons olive oil
7 cloves garlic, sliced
1/3 cup Kalamata olives, pitted & sliced
Pinch red hot pepper flakes
Salt to taste
1/4 cup grated Parmigiano-Reggiano

In a large pot, bring 4 quarts of water to a boil. Add the broccoli rabe and kosher salt and cook for about 5 minutes. Using a slotted spoon or small sieve, remove the broccoli rabe from the pot, squeeze out excess water and transfer to a small bowl.

Place the olive oil, garlic, olives and red pepper flakes in a large skillet or medium saucepan and cook over medium heat until the garlic turns golden, about 2 minutes. Add the broccoli rabe to the skillet and cook for another 5 minutes, stirring occasionally. Add the Parmigiano cheese and season with salt. Set aside.

Prepare Chicken:

Cooking spray or butter
2 boneless skinless chicken breast halves, (butterflied and pounded to 1/4 to 1/8 inch thickness)
1/2 cup low-fat sharp cheddar cheese, shredded
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
2 teaspoons cornstarch dissolved in 2 teaspoons water
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon gravy master
Optional: 2 tablespoons of herbed butter (Just mix softened butter with your choice of fresh herbs, I used parsley, thyme, rosemary and lemon zest)

Preheat oven to 375 degrees

Put each breast smooth side down and cover with a spoon full of broccoli rabe mixture and a tablespoon of cheddar cheese and roll up breasts. Place in a lightly buttered or sprayed 8x8x2 baking dish, seam side down. Add 2 tablespoons of the chicken stock. (Since I used skinless chicken breast I spread about 1/2 tablespoon of herbed butter over the top of each breast)

Bake 35-45 minutes or until cooked through. (Half way through the cooking time, I basted the chicken with the broth and butter in the baking dish). Remove chicken from dish, cover and keep warm.

Add the remaining chicken broth to the drippings in the baking sheet and scrape up the brown bits, then add it to a saucepan. Cook over medium heat until reduced by half. Add the cornstarch mixture and cook until thickened. Remove from heat and add in the lemon juice and gravy master. Season with salt and pepper.


Emily said...

I know you've heard it bebore, but....we don't have broccoli rabe!
I wish we did. I can never seem to spell "broccoli" right.

I think the presentation of this dish is really beautiful. I love Kalamata olives.

Annie said...

Emilie, You really need to move! I feel so bad for you. You're missing out on so many good things ;(

Brilynn said...

Last night I had chicken stuffed with goat cheese, basil and greet onions, it looked just like this!