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America's Test Kitchen - Season 9 Episode 22 : Four-Star Stuffed Chicken Breasts

Jan 01, 1970 00:25:14m

11 votes

Documentary

Seasons and episodes

Episode List

Ep 2 French Classics Reimagined

2009-01-10

Ep 3 Dinner with a Spanish Accent

2009-01-17

Ep 4 The Crunchiest Pork Chops Ever

2009-01-24

Ep 9 Bringing Home Italian Favorites

2009-02-28

Ep 10 Everyone's Favorite Cake

2009-03-07

Ep 11 Resurrecting The Roast Beef Dinner

2009-03-14

Ep 12 South Of The Border Supper

2009-03-21

Ep 16 Holiday Ham And Biscuits

2009-04-18

Ep 19 Old Fashioned Snack Cakes

2009-05-09

Ep 20 Backyard Steak and Potatoes

2009-05-16

Ep 21 Grilled Rack of Lamb Dinner

2009-05-23

Ep 22 Four-Star Stuffed Chicken Breasts

2009-05-30

Ep 26 Puddings—from Simple to Spectacular

2009-06-27

Synopsis

The French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with another French classic, green beans amandine, it’s a great menu for entertaining guests. The French technique of stuffing a chicken breast with forcemeat is a labor that includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them up in the skin. We’ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it. Recipes - Stuffed Chicken Breasts - Green Beans Amandine Tasting Lab - Black Peppercorns Equipment Center - Meat Pounders