Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup cooked timphan (a type of rice)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/2 cup chicken broth
- 1/4 cup butter
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Toothpicks
- Oven-safe skillet or baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion, celery, and carrot and cook until softened, about 5 minutes.
3. Add cooked timphan, parsley, thyme, rosemary, and chicken broth to the skillet. Stir until well combined and cook for an additional 2-3 minutes.
4. Remove skillet from heat and let cool for a few minutes.
5. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
6. Season chicken breasts with salt and pepper.
7. Spoon the timphan mixture onto each chicken breast, leaving a small border around the edges.
8. Roll up each chicken breast and secure with toothpicks.
9. Heat the same skillet over medium-high heat. Add the stuffed chicken breasts and cook for 2-3 minutes on each side until browned.
10. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
11. Remove the toothpicks from the chicken breasts before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 25g
Protein per serving: 35g
Substitutions for ingredients:
- Timphan can be substituted with any type of cooked rice.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped nuts or dried fruit to the timphan mixture for added texture and flavor.
- Use different herbs or spices to change the flavor profile of the dish.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use toothpicks to secure the chicken breasts so the stuffing doesn't fall out.
- Let the timphan mixture cool before stuffing the chicken breasts to prevent the chicken from cooking too quickly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed chicken breasts on a bed of cooked vegetables or rice.
Garnishes:
Garnish with fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the chicken breasts are not cooked through after baking, return them to the oven for an additional 5-10 minutes.
- If the stuffing is too dry, add more chicken broth or butter.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Timphan is a type of rice that is commonly used in Indonesian cuisine.
Flavor profiles:
Savory, herbaceous, and slightly nutty.
Serving suggestions:
Serve hot with your favorite side dishes.
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Taste: Savory, Tangy, Herbaceous, Creamy, Zesty