Organic Free Range Double Breast Of Chicken Recipe

Prepare the chicken

If the double breast is not already butterflied, place it on a cutting board, cover with plastic wrap, and carefully slice horizontally almost through but not all the way, then open like a book to create an even, flat pocket. Pat dry with paper towels. Season both inner surfaces lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make the herb-cheese filling

In a medium bowl combine ricotta, grated parmesan, shredded mozzarella, chopped basil, parsley, chives, minced garlic, lemon zest, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Mix until evenly combined and creamy. Taste and adjust seasoning.

Stuff the chicken

Spoon the herb-cheese mixture into the center of the butterflied breast, spreading evenly but leaving a 1/2" border around the edges. Fold the breast closed and secure edges with toothpicks or tie loosely with kitchen twine so the filling is contained. Press gently so the breast forms a uniform thickness for even cooking.

Sear and oven-finish

Preheat the oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the fat is shimmering, place the stuffed chicken seam-side down and sear 3–4 minutes until golden brown. Carefully turn and sear the second side 2–3 minutes. Add 1/4 cup white wine (or chicken stock) and fresh thyme sprigs to the pan. Spoon some pan juices over the chicken.

Bake until cooked through

Transfer the skillet to the preheated oven and roast 12–18 minutes, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the filling) reads 160°F (71°C). Because of the cheese filling, carryover will raise temperature to a safe 165°F (74°C) while resting.

Rest and finish

Remove the skillet from the oven and transfer the chicken to a cutting board. Tent loosely with foil and rest 8–10 minutes. While resting, place the skillet over low heat and reduce any remaining juices for 1–2 minutes; spoon over the chicken when plated.

Serve

Remove toothpicks or twine, slice the stuffed breast into 1" thick slices to reveal the cheese-herb center. Serve with lemon wedges and spooned pan sauce. Garnish with additional chopped parsley or thyme if desired.