How To Prepare Chicken Breasts for Stuffing - Pocketing (Creating a Pocket)
By
Spif, Master Chef, Spud.ca Culinary Institute
(Published: )
Prep Time |
Cooking Time |
Servings |
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1 person |
Ingredients:
- Thawed Chicken Breasts
- A thin, short, sharp knife
- A good sized cutting board
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Directions:
This method is best for when frying, grilling or BBQing the final product, as the seams are easy to close and the most secure. This is the most difficult way to stuff a chicken breast - it helps to prepare the stuffing beforehand, roll into finger sized (or a little larger) tubes and freeze.
To summarize:
1) Lay the chicken breast with the smooth side down.
2) Hold the knife parallel to the cutting board.
3) On the fatter, rounder end, insert the tip of the knife closer to the board than the top, following the straighter edge.
4) Work the tip of the knife out from the edge to create a pocket, but try not to make the hole any larger than your finger or thumb.
The Detailed Instructions:
If you note the shape of the chicken breast, one side (the one that was connected to the other breast) is fairly straight. Also, if you look at the top and the bottom, the top is quite flat and smooth while the bottom has many dips and curves. The flat top side does not need to be monitored, so it will be placed face down on the cutting board.
Holding the knife is the trickiest part. The blade needs to be kept parallel with the cutting board, so holding it near the tips of your fingers is really the best way to do it. Wrapping your fingers right around the handle will lift it too far away from the cutting board.
Starting at round and fatter end of the breast - and a little closer to the cutting board than the centerline of the breast - insert your knife with the sharp edge of the knife away from the straight side of the breast (facing the middle). Keep an eye on the top (rougher part) of the breast to make sure you are deep enough so that no holes appear. If your knife is parallel with the board, you won't have to worry about the bottom (smoother) part being punctured.
Slice out from the edge, keeping the hole in the round of the breast as small as possible. Create your pocket by dragging the tip of the knife around the insides of the breast, leaving about a 1/2cm to 1 cm liner. Pull the blade out as you do so, but keep the hole the same size as much as possible.
When stuffing the breast, you might need to make the hole a little larger, but be careful. If breading, put a little of the egg wash in the opening to help seal it, then move on to the bread crumb part.
Try practicing on a softer item, like a tomato - or on the first couple of breasts you're working with. Once you get the hang of holding the knife, it is easy to remember!