The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre

Well, hello there friends. I'm going to make an amazing chicken breast. I'm going to stuff it and I'm going to wrap it with the bacon and I'm going to serve it with the mustard sauce. Remember, thumbs up if you like the video, subscribe to the channel and ring the bell. Stay tuned friends, we're doing it right now together. Okay, well friends, this is not exactly a one, two, three kind of chicken, okay. It's going to take a little preparation, but we're going to take our time, we're going to have fun doing it. All right friends, so it's a breast of chicken, then we're going to stuff with a spicy Italian sausage and a bunch of stuff and then we're going to wrap it in bacon. So if you like bacon, you're in the right place. If you don't like bacon, there's a lot of other recipes on the channel that are fantastic, my friends. All right, so I got about seven ounces of two links of Italian sausage. So you can have the chicken sausage or you can have the pork sausage. It's really up to you. Spicy Italian, eh? We're very lucky because in Fort Lauderdale we got this Whole Foods, they make it there. And I'm telling you, they do a fabulous job. I don't know about the other Whole Foods, if they do the same, but they do a fantastic job. They spice delicious, spice delicious. Anyway, I got my mise en place as you can see right there, friends. This is like you got to take your time, okay? You're going to make some serious mise en place because you can't just be chopping and dicing when you do this. It's very important, mise en place, friends. Prepare everything in advance. I got a little bit of parsley right there and we're not going to measure too much of anything, eh? We're just going to go like this, friends, okay? This is cooking, eh? It's not rocket science, eh? We're not, like I always say, we're not sending a man to the moon, okay? We're just making a little stuffing for the chicken, eh? I got a little apricot, dry apricot. Then I cut them in little cubes, okay? You don't like apricot? Don't put them in. No big deal. You can put fig. Delicious. Dry figs. You can put black mission fig or golden figs. They're delicious also. I like the apricot, but a little bit of sun-dried tomatoes. And you see my sun-dried tomatoes are dry. They're not in oil. I got a little bit of salami de Genoa. You don't like it? Don't put it in. Don't worry, you know? I have like, this is about an ounce and a half, two ounces of salami de Genoa. And I got a little bit of the breadcrumb that I make. There's probably a link right there. Jackie's going to put you a link. This is my fresh breadcrumb. Don't worry about if you have just a regular plain breadcrumb. Just put a regular plain breadcrumb, you know? And then we're going to break an egg and we're going to put it in there. And this is what we're going to use. Now, my sausage, my friends, is a very spicy sausage. And so I'm not going to put any salt and pepper in there because it's already seasoned correctly. Okay, friends? So here's what I'm going to do. Because I like to do things in steps so that I can set up and make it easy instead of having a mess in the kitchen. So I'm going to mix this up really good. I'm probably going to take some gloves because I find it easier with the hand. And I'm going to mix all this up and then we're going to come back and then I'm going to show you how to do the chicken, which will be step two. All right, friends? So I'm going to mix all this up and I'll be back in a couple of minutes. When it's all mixed up and I am all ready to show you the chicken. So I'll be back in a minute. Okay, friends. So now, step two. We've got to lay our bacon. So then when we do it, it will look professional. You know, we like to look professional. Look, guys, when you have a slice of bacon, sometimes you'll see they have a tail on it. And if you're going to wrap something with bacon and you see that tail is all right there, it's no good. So what I do is I keep it for something else. See? And if I don't need, if I can't use the bacon for some reason, I can't use it in what I'm doing, like in this case right here, I save this. I freeze it. I freeze it, chop it up into little pieces. I put it all type of way. Next time I need bacon, I got bacon. All right? So now, what we're going to do here, friends, we're going to put the, you're going to understand it as I'm going to do it. And I'm going to put some bacon this way, and then I'm going to put some bacon lined up this way. And I'm going to show you so you'll understand the whole concept of it. The whole big slice of bacon is right there, and then I picked one, then it's not a problem. It'll be fine, meaning it doesn't have any tail. It's got a little hole in there, but I think we can handle it, right? So we're not going to put on it too much. And we're going to go like this, very simple, you see? And we're going to continue like this, very simple. Okay? And now, if you notice, I want to show you something. It's very important. You see right here, friends, if you look, the outside, because remember, I'm going to stuff the chicken in here, so this is going to become the outside. And if you notice on the outside, right here, let me look at the, I'm going to show you, so it's important you understand the concept of it. You see, the outside, this is what I call, this is actually the inside. This is the outside of the bacon. This is where the skin is, the outside. When I wrap it, when I wrap it, it's going to wrap like this, and I don't want it to wrap like this. You see right here, those little pieces right there, friends? You see right there? If you wrap it this way, it's not going to look good on the end. So what you need to do is you need to take it and put it this way. So then on the outside, you see? On the outside, you got the skin. I wanted to show you so you understand the difference of it. You have the skin on the outside, so you don't have this raggedy thing. Raggedy? You see, the raggedy thing is on the inside now. It doesn't matter. What we want to make sure is on the outside, we're nice and even. I hope I explained it correctly. Sometimes I make things seem like more complicated than what they are, but I don't know how else to explain it, friends. So I hope you understood what I was talking about. See, because you don't want this to be on the outside. That's what I call the raggedy. You want this to be on the inside, and this is going to be on the inside. We're going to put the chicken right there, friends. So far, so good, right? We're going to wrap it. We're going to give ourselves a nice little space. And I couldn't find a better way to explain it to you than for you to look at the way I did it, all right? So now, what we do now, we take it, and we also want to make sure that the ends of it are covered. So we're going to go in there like this, and we're going to cover the ends. And again, you notice that what could be raggedy is on the inside, and the outside, it's the skin. It's nice and neat. You see, friends, now you understand the concept of it, okay? All right? You'll understand the concept when I do it, friends. It's easier for you to understand it when I finish explaining it all. All right, friends. So now, what we're going to do, we're going to line the inside of it with a ham, a beautiful ham. You can use whatever is your favorite ham, okay? This is what is called a bourbon ham. I get that at a public grocery store. It's beautiful, okay? So you get whatever ham makes you happy. Tavern ham is good. Black forest ham is good. Whatever is your favorite ham, my friends. And they're not too thick. You see, they're fairly thin. You can make it thin. You can make it however you want. All right? So now, my friends, we're ready to put the chicken on top of it. But now, see, the whole thing has got to be ready, right? So now I'm going to put this aside for a minute. Probably going to put it in the fridge. And I am going to prepare everything to do the chicken. I need to clean everything again so I am ready to do the chicken. So I'll be back in a minute when everything is clean. Okay, friends, now the chicken breasts. Those are big ones, and we're going to butterfly them. And quick, again, I know some of you already know that when you see a chicken, this is the middle of it, and this is the outside of it. And you notice this is straight and this is open. So when you butterfly, you always butterfly against the straight side, not the other side. Otherwise, if you do it on the other side, you'll have a big hole in between them, you see? So what you do is just go like this and just butterfly. Be careful. Watch where you're going. Right, watch where you're going. And we're going to go in and then, oh, no, no, open. And then we just put a little bit of a cut in here. So now at this point, friends, I have my wet rag. That is my sanitized rag that I'm going to put in here. And then I'm going to take my film. Let me put this right here. By the way, for those of you that are always inquiring, friends, this is my sanitized water that I use. I've got about a gallon of bleach, a gallon of bleach, a gallon of water for about a tablespoon or two of bleach or just white wine vinegar, white vinegar, three tablespoons for a gallon of bleach. And that's enough to sanitize everything, okay? So sanitize your hands, sanitize everything you need, friends, okay? So now what we're going to do, we're going to take plastic wrap and we're going to pound it a little bit. It's easier if you're going to pound something, then your surface is wet. You take the plastic wrap, you put it on there. You see? It's easier if you're – see, look. It sticks to it now. See? Makes it easy, right? So what we do now, if your chicken breast is quite thick, like this one is a little thick right there. Where's my rag, my wet rag? It's right there. Every time you touch it, you got to clean your hands. And what I do is – this is my wet rag. I'm going to keep it right there. And we're going to pound it just a little bit, friends. Just a little bit, right? See, look. I just take it gently and I put it right on there. So in case you have to do it, because it has to be fairly thin. It can't be too thick. If it's too thick, then it's going to be difficult to roll, right? So we take it, we gently, gently. This is a meat pounder. Don't ever use this, friends. This is good if you're cooking raccoons or possums or roadkill. You don't ever need that, all right? I don't know why anybody would ever need this. But anyway, so it's right there, you see? You want to be gentle, gentle. And when you pound, friends, don't just go from here to here to here. Pound in the direction. So you're pounding something, see right there? Now it's over there. See? So move it. Always follow a direction. Little details. You know, it's all in the details, friends. All right, so we have it right there. We're looking good. Okay? So now, this is clean. We're going to take it right there. And we're going to put it right there. That's our breast of chicken that has been pounded. All right, friends. So now, let's clean our cutting board again. And let's do it. Let's do it. Let me wash my hands again. Probably going to get them dirty again. But that's the way it goes. All right, friends. Let's make sure we clean. We take that out here. So I have a clean kitchen. I hate a dirty kitchen, friends. I hate a dirty kitchen. You get out of here. All right. So now, obviously, you got to, right? Because when I was telling you it's going to take a little while for us to prepare this dish. Where's my wet rag? All right, friends. So here we go. We're going to take our chicken now, our chicken breast. And we're going to put it right in here. And this is a pretty one. All right. Now, one thing that we have to do, friends, is put salt and pepper. But since I forgot to put a little salt and pepper in a container, I got to do it this way. Because I forgot to take it out of there. And I can't go with my finger in there because I keep touching everything. And a little bit of salt. Pretty simple, right? See right there, friends? All right. Now, we're going to take some of our farce or stuffing, whatever we want to call it. Now, we have to be careful. We don't want to put too much. It's probably going to be too. Oh, you. Come back over here. You, I'm talking to my stuffing. You know, when you talk to your stuffing in a third person, you know you're in trouble. So here we go, friends. This is fun. I hope you guys are having fun. I'm loving it. Put a little more. I always say don't put too much, right? Don't put too much. And I keep putting it on. Keep putting it on. Maybe a little more. What do you think? So I did have a little too much. Oh, well. Let me wash my hand again. Let me grab my, why don't I just grab my sanitized rag, friends. And then I have it with me the whole time. All right? What do you think? We're looking good? I think we're looking fabulous. All right. So now let's look at our, we had another one cut. I'm only going to use half of it, actually. I'm only going to use half of it because I have too much otherwise. So I'm going to take the other half. I'm going to put it right on here. Boom. Right here, friends. You see? All right. So now this is my rag. All right. So now we're going to close that whole thing. Pretty simple. We're going to go right in here, and we're going to let it stick just a little bit. We're going to do the same thing here. We're going to let it stick just a little bit. Then we're going to close with the hand. And the hand is going to help us a little bit just to hold it together long enough that we are comfortable. You see? Boom, boom, boom, boom, boom, boom, boom, boom. Boom, boom, boom, boom. All right? Now we're going to close the end. Now you understand the whole concept, my friends. You see? Right there. Pretty cool, isn't it? And you see, it's not complicated. Now, like I said, this is not something you're going to do. You're not going to do that Wednesday night. The kids are hungry. Let's have some chicken. This is a little more complicated. So now look, guys. We go in. We put it in there like this. Go in like this. This is fun. There you go. Come back over here. You see? We can't rush. There's certain things, friends, that we don't want to rush. Some people say, my shows are too long. Go to Tic Tac Toe. They're very fast over there. Here we take our time. We have fun with the food, my friends. If you think it's too long, then you're on the wrong channel. All right, here we go. So now, friends, this is going to become the bottom. Right? It's going to become the bottom. There you go. Come back over here. This is going to become the bottom. That means this is going to be our top. And this is a beautiful chicken roulade, my friends. All right? So all I'm going to do is I'm going to put some black peppercorn on it. And then I'm going to pop it in the oven. I've got an oven going at about 400 degrees, 375. 375 is good. And we're going to cook it until we have a perfect internal temperature for the chicken to be about 160, 165. So I'll be back in a few minutes. When everything is ready to go in the oven, we're going to make a nice sauce. I'll be back in a minute, friends. Okay, friends, I just took it out of the oven. And, mamma mia, it's a beauty. I'm going to let it rest for a minute. And while I let it rest for a minute, I'm going to make a little sauce, friends. Okay? I'm just going to leave it right there. And we'll leave it alone. And I'm going to make a sauce. A sauce, very simple, friends. The sauce is going to be... Let it rest. You don't want to cut it right away anyway. So the sauce is going to be very simple. You're going to have butter in it. Yeah, butter. This is the butter channel. We love butter. And so we put a little butter in there. And then we'll put more later. Right now, this is just to begin with, the sauce, right? And then we've got some shallots. We're going to cook shallots in butter. Very simple sauce, friends. I'm telling you, a child could do this. Really. Very simple. I'm going to put some fresh thyme in there. And then I'm going to put some mustard. Dijon mustard. And another little onion in there. Chives. And a little bit of sriracha to give us a little spiciness. But put whatever oil you want, my friend. And then for liquid, we're going to put a little bit of the chicken stock. Let me just leave it out of here. Let me put it away. Is that good right there, Jack? Okay, cool. So, remember, we're going to sauté the shallots. We're going to sweat them. And shallots are not like an onion. An onion, you want to caramelize in it. And, you know, get some sweetness out of it. The shallots are buttery and sweet already. They don't really necessarily need some caramelization like an onion. You know, they're softer. They're more gentle. So, we're going to get some flavor out of them just by sautéing them like that. This is my big shallots that I get. I'm telling you, you know, I show them all the time because people don't believe me. I mean, it's not that they don't believe me. But they probably never seen them so big. Look at this. Look at these big shallots. We get this at the grocery store, Publix. It's amazing, isn't it? At the grocery store, you get beautiful stuff these days. It's amazing how the grocery store have improved. They get everything now. They get everything. You know, years ago, you couldn't find anything in the grocery store. I mean, certainly not this quality. So, very simple here, friends. All right. I'm going to sweat them. And I'm going to put a little fresh thyme in there. Now, you could certainly deglaze this with white wine. But I'm going to try to be not to put too much alcohol because we have a lot of people that say they can't use alcohol. What a shame. But you could put a little white wine in there if you wanted to. But this is a very simple, like, two-minute sauce. Okay, no big deal. And for certain, if you don't have shallots, then by all means, use onion. It will be perfectly fine. This is like a one, two, three sauce, friends. It's nothing to it. We're going to finish it up with butter. So, it's a mustard butter sauce. Nothing wrong with that. And this thing is resting right there. And it's going to be beautiful. It's going to be delicious. Now, I don't know if you've ever smelled shallots that are melting in butter. It's like an aphrodisiac. I'm telling you, friends, I'm not kidding. This is like holy mackerel. This is really, really absolutely amazing. You don't want to burn them, though. So, be gentle. Be gentle. But I don't want to burn them. So, what we're going to do, we're going to, as soon as they get some really nice color, which is about now, I'm going to put a little bit of chicken stock. A little bit of chicken stock. Not much. I just want to get some beautiful flavor. Oh, this smells amazing. I'm going to take a little. I'm going to look a little more civilized with the ladle. Okay. So, I'm going to put a little bit of chicken stock. I'm going to let that reduce down. I'm going to let it reduce down to almost nothing. Okay. The flavor I get out of this already is fabulous. Okay. So, a little salt and pepper. All right. I still got that spoon in there. Put a little salt in there. All right. It's very simple sauce, friends. Nothing to it. It doesn't always have to be complicated. You know, the sauce don't have to be always complicated. I want to do things that you guys can do. Okay. I see chefs that do things that are beautiful, but you guys are never going to do it at home. I want to do things that everybody can say, you know, I can do this. Okay. This is a little more involved than your regular recipe, but it's not that big of a deal. You know, it's not that big of a deal. So, look, guys. What I'm doing now, I'm going to strain it all. You see? I told you this was a very simple sauce. We got all the flavor out of the shallots already, right? We got all the flavor we need. So, now we can squeeze them. You see? Look. This is the double-mesh strainer. So, right there, I just got a beautiful broth, and then it's flavored with shallots, fresh thyme. This is not complicated, right? Nothing complicated. And we're going to finish it up with butter. So, we're going to bring it to boil. Let me get the knife and cut this in. And we are done, my friends. We are done. Got a little of... Let me clean this up. Let me clean the cutting board up a little bit. And let it rest a little bit, friends. I just took it out, so it's probably going to be very hot. Let me make sure I got everything in there. Let me move everything out of the way. And we're going to bring this up to boil. And as soon as it's boiling, I'm going to put a touch of cream, friends. I always forget my cream. And the last ingredient we put in is the mustard, because you don't want to boil your mustard. Okay? Unless you want to go to the bathroom all night. It's best if you don't boil the mustard. I'll save you the details. We're going to put a little bit of cream. So, this is a very... You can probably make a little more quantity of this. I'm just going to put a touch of cream here. Very simple, you see? Heavy whipping cream, friends. Heavy whipping cream. Very simple, eh? Take a little whisk. Very simple. You see? We're going to test it to see if it's any good. See? Let's test it to see how good it is. It's amazing to me how amazing this test when it was nothing to do. Like I said, it doesn't always have to be complicated. Okay? It doesn't have to be complicated all the time. So, what we're going to do here now, we're going to turn the heat off. We're going to take a spoon, friends. We're going to put some mustard. Dijon mustard is the best emulsifier, eh? A little Dijon mustard. Okay? We can all do this. And then, friends, butter. Here, don't be shy now. Now, this... Remember, you've got to have the heat off. Have the heat off, friends. If you put your butter... If you put your butter when it's boiling, your butter's going to separate. Remember, the butter is an emulsion. Look at this. Look at this, friends. Look at this. If you could be here and test this, you'll fall in love with me. Look at this. Oh, yeah, baby. It's so simple. It's so simple to make. You saw this? I made this in, like, two minutes. Two minutes. Look. Where do I put the plate that looks good, Jack? How about if I put it here? You good with that? Good with that. I want to show you the consistency. I don't want anything to be in the front of it so Jack can capture it. I wanted to show you. Look. Look at the sauce. The texture is amazing. This with fish, with anything, my friend. Look at this. Is that a beauty? I think it is. Look at this, my friend. Let me put it right there. You know what I like also in there, a little onion flavor? We're going to put a little chives in there, friends. Okay, just a little chives, little chives, little chives. Let's be delicate. Boom, boom, boom, boom, boom. Sound effects are very important. That's amazing. I'm telling you, friends, that's amazing. All right, let's go in. Let's cut a nice slice. It's hot. Look how beautiful that is, my friends. Look how beautiful that is. We're going to take it. We're going to put it right there. Right there, right there, right there, right there, right there, right there, right there. And this, my friends, let me see. Do I like that slice? Okay, I like that slice. I'm going to put it right here. Hey, you, come back over here. Look at this, friends. All right, so now one more thing that we need to do. We need to put a little fresh thyme, fresh thyme, fresh thyme. Where's fresh thyme? I hope I have some fresh thyme. Let me see. Is this hot? No, it's not hot. I hope I have some fresh thyme. Yes, I do. Can you find a nice sprig of fresh thyme, friends? A nice one, right? And you put it right there. And right there, my friends, you have yourself. I hope I'm putting it so the camera can see it correctly. What do you think, Jeff? Do you like it? Is it good? Fantastic. I'm going to leave this alone so I can take a picture of it, but I want to take a piece of it. I want to test it. And right there, my friends, you know, where's my sauce? My sauce is over there. My fork is over there. It's still very hot. So you know what I'm going to do? I don't want to mess up my plate. I'm going to go like this. Don't tell anybody. There you go, friends. This is beautiful. It's too big. Jump here. Then you can't speak. Then I can't speak for a minute. Mmm. You see? Mmm. Oh, friends, this is enough for four, six people. You might want to make a little more sauce, huh? But you see, this is elegant, and it didn't take that much time. I hope you enjoyed. I love making videos for you guys. Remember, thumbs up if you like it. Subscribe to the channel, and don't forget to ring that bell. Thanks for watching. Mmm. Man, this is... Mmm. I love my life. This is beautiful. Mmm. What do you think, Jack? You like? Gorgeous, right? Oh, yeah. It's perfect. See? That was simple.