RICHMOND, Va. – Entrepreneur Robin Allen made a return visit to the Virginia This Morning Kitchen to share a recipe for a stuffed chicken breast. Robin shows us how you can prepare this dish with a variety of flavors of Pimento cheese and fresh collard greens. As a special offer to Virginia This Morning viewers, Robin is offering 20% off your order with promo code ‘WTVR’ when purchased at http://birdiespc.com/index.html
Chicken Stuffed with Birdie’s Pimento Cheese
INGREDIENTS
2 boneless chicken breasts
1 tub of Birdie’s Pimento Cheese
(your choice, recommended flavors are Garlic, Jalapeño, or Black Pepper)
8 slices of bacon
4 collard leaves
salt & pepper
PREP
BACON
Place bacon strips on a baking sheet and put in a 350° oven for 15 minutes. Transfer to paper towels and let cool.
COLLARD LEAVES
Bring a pot of salted water to boil. Gently fold the collard in half, trim out the stem, being careful to maintain a whole leaf. It will have a “U” shape look when you open it back up. Put the leaves into the boiling water for about 5 minutes. Remove to paper towels to cool and dry.
CHICKEN BREAST
Place chicken breast on a flat surface and with a sharp knife cut horizontal all the way through for two even pieces. With a meat mallet, gently pound the chicken flat. Be careful not to over work this step, you could shred the meat entirely.
ASSEMBLY
Lay the collard leaf flat, rib side down and with the “U” right reading (the opening will be away from you). Put a spoonful of Birdie’s Pimento Cheese centered in the widest part. Fold the lead over the pimento cheese, tucking and rolling like a burrito.
Lay the flattened chicken breast out and season with salt and pepper. Put the collar bundle in the widest part. Fold and roll the chicken around the bundle. Pin with a toothpick. Starting at one end, wrap a bacon strip snuggly around the chicken bundle, adding the second strip when needed. Pin in place as needed with a toothpick.
Bake in a 350° oven for 30 minutes.
