Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 umeboshi (Japanese pickled plums)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a meat mallet, pound the chicken breasts until they are an even thickness.
3. Cut a small slit in the thickest part of each chicken breast to create a pocket.
4. Remove the pit from each umeboshi and stuff one into each chicken breast pocket.
5. Secure the opening with toothpicks.
6. In a small bowl, mix together the breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
7. Coat each chicken breast with the breadcrumb mixture, pressing the mixture onto the chicken to ensure it sticks.
8. Heat the olive oil in a large oven-safe skillet over medium-high heat.
9. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown.
10. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F.
11. Remove the toothpicks from the chicken and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 291
Fat per serving: 12g
Protein per serving: 36g
Carbohydrates per serving: 7g
Fiber per serving: 1g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Italian seasoning can be used instead of parsley.
Variations:
- Instead of umeboshi, try stuffing the chicken with goat cheese and sun-dried tomatoes.
- Add a tablespoon of miso paste to the breadcrumb mixture for extra flavor.
- Top the chicken with a drizzle of teriyaki sauce before serving.
Tips and tricks:
- Be careful not to overstuff the chicken breasts, as they may burst during cooking.
- If you don't have an oven-safe skillet, transfer the chicken to a baking dish before baking in the oven.
- Let the chicken rest for a few minutes before slicing to ensure the juices redistribute evenly.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or quinoa with a side of steamed vegetables.
Garnishes:
Garnish with chopped green onions or sesame seeds for added flavor and texture.
Pairings:
Pair with a crisp green salad or a side of roasted sweet potatoes.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Grilled asparagus
Troubleshooting advice:
- If the chicken is browning too quickly in the skillet, reduce the heat to medium.
- If the chicken is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Umeboshi is a traditional Japanese condiment made from pickled plums. It has been used for centuries in Japanese cuisine for its salty and sour flavor.
Flavor profiles:
This dish is savory and tangy with a hint of sweetness from the umeboshi.
Serving suggestions:
Serve hot with a side of steamed rice and a crisp green salad.
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Region: Japanese