Organic Free Range Double Breast Of Chicken Recipe

Mix herb-cheese filling

In a medium bowl combine softened cream cheese, grated Parmesan, chopped basil, parsley, chives, minced garlic, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and evenly combined. Taste and adjust seasoning.

Butterfly or stack breasts

If breasts are thick, place one breast on a cutting board, cover with plastic and carefully butterfly by slicing horizontally almost through so you can open like a book. Alternatively, place two breasts together (skin-side out) to create a double breast pocket. Pat chicken dry with paper towels.

Season interior

Season the inside of each butterflied breast (or the inner faces of stacked breasts) lightly with 1/4 tsp salt and a pinch of black pepper per breast.

Fill the chicken

Divide the herb-cheese filling evenly between the two double breasts. Spoon the filling onto one side of each opened breast, leaving a 1/2-inch border. Fold the breast closed over the filling, pressing edges to seal as best you can.

Secure the pocket

Use kitchen twine to tie each breast at 2–3 evenly spaced points, or insert 2–3 metal skewers/toothpicks to hold the seam closed. Tuck excess skin/edges under to create a compact roastable shape.

Preheat and oil

Preheat oven to 400°F (200°C). In a small bowl mix 2 tbs olive oil, 1 tbs melted butter, dried thyme and oregano, 1 tsp salt and 1/2 tsp black pepper.

Brush chicken

Place stuffed breasts skin-side up on a rimmed roasting pan or ovenproof skillet. Brush the exterior evenly with the oil-butter-herb mixture so skin and sides are well coated.

Add aromatics (optional)

Scatter lemon slices and thyme sprigs around the chicken in the pan. Pour 1/2 cup chicken stock or dry white wine into the pan to keep juices and create a pan sauce while roasting.

Roast

Roast in the preheated oven until internal temperature at the thickest part (near the seam) reaches 160°F (71°C), about 25–35 minutes depending on breast size. If skin browns too quickly, tent loosely with foil.

Rest and finish

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes. During rest the internal temperature will rise to 165°F and juices will redistribute.

Remove twine or skewers. Slice the double breast on the bias into 1/2-inch slices to show the herb-cheese filling. Spoon any pan juices over the slices. Garnish with extra chopped parsley or basil and serve with reserved lemon slices and thyme sprigs.