Sticky Rice Stuffed Chicken Breast

Method11 steps · about 1 hr 20 min

1. 1

   Step 1: Have the bacon (4 slices) and mushrooms chopped and the scallions ready. In a wok over high heat, fry the chopped bacon until crisp and some of its fat has rendered.

   Uses 4 slices bacon (chopped)

   
2. 2

   Step 2: Add the 8 oz chopped mushrooms to the bacon and rendered fat. Sauté until the mushrooms are browned and caramelized.

   Uses Crisp bacon and rendered fat · 8 oz cremini or shiitake mushrooms, roughly chopped

   
3. 3

   Step 3: Stir the 3 chopped scallions into the bacon and mushrooms. Transfer the mixture to a bowl with the 2 cups already cooked sticky rice. Add the 2 tsp light soy sauce, 1½ tsp dark soy sauce, ½ tsp sesame oil and ⅛ tsp five-spice powder, and mix well.

   Uses Cooked bacon, mushrooms and rendered fat · 3 scallions (chopped) · 2 cups already cooked sticky rice (glutinous or sweet rice) · 2 teaspoons light soy sauce · 1 ½ teaspoons dark soy sauce · ½ teaspoon sesame oil · 1/8 teaspoon five spice powder

   
4. 4

   Step 4: Let the filling cool enough to handle. If it needs to wait, refrigerate it promptly. Preheat the oven to 350°F (about 177°C) before assembling the chicken.

   Uses Prepared sticky-rice filling

5. 5

   Step 5: Open the four butterflied raw chicken breasts and season them with salt and pepper. Sprinkle with the optional 2 tsp sand ginger or galangal powder if using.

   Uses 4 raw boneless skinless chicken breasts, butterflied · Salt and pepper, to season the chicken · 2 tsp sand ginger powder or galangal powder, optional

6. 6

   Step 6: Divide filling among the four breasts, folding each closed and securing the halves with a couple of toothpicks. Use only enough to close them securely, and refrigerate any excess filling promptly. Cook the filled breasts immediately.

   Uses Four seasoned butterflied raw chicken breasts · The filling needed to securely close the four breasts, with any excess kept aside and cold

7. 7

   Step 7: Heat the 2 tbsp vegetable oil in an ovenproof cast-iron skillet over medium-high heat. Add the filled breasts in one layer and sear the first side for about 2 minutes. Use a skillet roomy enough for the four breasts, or sear them in batches using the same oil allowance.

   Sear the first side · 2 minUses Only the filled breasts, excluding any retained excess filling · 2 tablespoons vegetable oil

8. 8

   Step 8: Turn the breasts and sear the other side for about 2 minutes. If searing in batches, keep already seared breasts on a plate and repeat both sides for the remaining breasts before returning all four to the skillet.

   Sear the second side · 2 minUses The breasts in the current searing batch after their first side · Only any remaining closed breasts, if searing in further batches, each given both side-sears before oven cooking

9. 9

   Step 9: With all four seared breasts in the skillet, add the 2 tbsp hot deglazing water and swirl it around the pan to loosen the browned bits.

   Uses All four seared breasts returned to the skillet and the retained pan oil · 2 tbsp hot water, for deglazing the searing pan

10. 10

    Step 10: Transfer the ovenproof skillet to the preheated 350°F (about 177°C) oven and roast for about 15 minutes before checking. The thickest part of each breast and the center of its stuffing must reach 74°C (165°F); continue roasting if needed.

    Roast the stuffed chicken · 15 minUses Deglazed seared stuffed chicken and pan

11. 11

    Step 11: Carefully take the hot skillet from the oven. Remove every toothpick and serve the stuffed breasts.

    Uses The four cooked stuffed breasts, lifted from the hot skillet