America's Test Kitchen
Four-Star Stuffed Chicken Breasts
TV-G
S9 • E22 May 30, 2009 25mThe French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with another French classic, green beans amandine, it’s a great menu for entertaining guests.
The French technique of stuffing a chicken breast with forcemeat is a labor that includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them up in the skin. We’ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it.
Recipes
- Stuffed Chicken Breasts
- Green Beans Amandine
Tasting Lab
- Black Peppercorns
Equipment Center
- Meat Pounders
The French technique of stuffing a chicken breast with forcemeat is a labor that includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them up in the skin. We’ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it.
Recipes
- Stuffed Chicken Breasts
- Green Beans Amandine
Tasting Lab
- Black Peppercorns
Equipment Center
- Meat Pounders
