{"id":3188,"date":"2017-02-26T09:55:01","date_gmt":"2017-02-26T15:55:01","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3188"},"modified":"2017-02-26T10:36:11","modified_gmt":"2017-02-26T16:36:11","slug":"stuffed-chicken","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3188","title":{"rendered":"Stuffed Chicken"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/?attachment_id=3186\" rel=\"attachment wp-att-3186\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3186\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/02\/Stuffed-Chicken-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/02\/Stuffed-Chicken-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/02\/Stuffed-Chicken-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/02\/Stuffed-Chicken.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>As flavourful as skinless free-range chicken breast is, it&#8217;s still skinless chicken breast and needs a little fat to make it worth eating. What better way to get that than with some pork sausage? While it was cooking, I realized I should have saved the chicken skin to wrap around the stuffed breast for some crispiness. I&#8217;ll leave that for you to try.<\/p>\n<p>If you want to learn to properly tie the chicken, rather than holding it together with toothpicks, <a href=\"https:\/\/youtu.be\/rFIwbUBiRSE\">check this out<\/a>.<\/p>\n<p><strong>Time: 45 minutes<\/strong><\/p>\n<p><strong>Serves: 8<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>4 large free-range boneless skinless chicken breasts (approx 400g each)<br \/>\n10g kosher salt<br \/>\n2g fresh-ground black pepper<br \/>\n400g pork sausage &#8211; casing discarded<br \/>\n100g spinach &#8211; chopped (previously frozen and drained is fine)<br \/>\n60g canned diced pimentos<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Preheat oven to 200C.<\/p>\n<p>Place the chicken breasts on a cutting board, cover the top with cling wrap and pound with a meat mallet or cast pan until 1cm or less thick.<\/p>\n<p>Turn the breast rough side up and sprinkle evenly with the salt and pepper.<\/p>\n<p>Make a line of sausage, spinach and pimento lengthwise down the centre of each breast.<\/p>\n<p>Carefully roll the chicken to contain the stuffing and either tie or use toothpicks to hold it together seam-side-down on a baking sheet.<\/p>\n<p>Bake, basting a time or two with the sausage fat that leaks out, until internal temperature reaches 71C. Remove from oven and let stand for five minutes before serving.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/02\/Stuffed-Chicken.pdf\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As flavourful as skinless free-range chicken breast is, it&#8217;s still skinless chicken breast and needs a little fat to make it worth eating. What better&hellip; <\/p>\n","protected":false},"author":1,"featured_media":3186,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10,3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/02\/Stuffed-Chicken.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3188"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3188"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3188\/revisions"}],"predecessor-version":[{"id":3191,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3188\/revisions\/3191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3186"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}