This stuffed chicken breast dinner for two is easy enough for a weeknight, yet impressive enough to make for your new bae.
Last year, I joined a group called the Saskatchewan Bloggers Collective. Today, I’m playing host to one of its members, Kristen Raney, who calls Saskatoon home. Kristen has a green thumb and a gift for easy cooking. When I asked her if she’d be willing to whip something together for Do Sask, she came up with this surprisingly-easy, romantic dinner for two using simple ingredients you’ve got on hand. Take it away, Kristen!
You’ve been dating someone special and you want to take things to the next level; you want to cook for them. I’ve come up with a fun date night meal that’s sure to impress. There’s even a bit of team work involved at the end, and if you mess it up, you’ll have a fun story to share.
Tonight, we’re going to make stuffed chicken breast medallions, roasted asparagus and potatoes, and chocolate mousse for dessert. There’s a bit of an art to getting a full meal prepared at the same time, so I’m going to walk you through it as if you are making everything in this meal.
Step 1: Roast potatoes in the oven.
Start by cutting 2-3 potatoes into medium sized cubes. Grease half of a cookie sheet and sprinkle potatoes with salt and pepper. Why half the sheet? You’ll be putting the asparagus on the other half later. Place the potatoes in a 375 degree oven.
Step 2: Prep filling and stuffed chicken breast roll.
Chop the broccoli for the chicken rolls in fine pieces. Put in a bowl filled with a small amount of water and cook in the microwave for 5 minutes. Drain the water and add the cream cheese and cheddar cheese.
Next it’s time to prepare the chicken. I’ve cheated a bit and purchased the filleted chicken breasts to make it easier to get a uniform thickness for the roll. You can use regular chicken breasts, you’ll just have to tenderize them more. Flatten the pieces out with a meat tenderizer.
Transfer all the pieces of chicken to a sheet of plastic wrap and lay them out in a rectangle. Spread the broccoli cheese mixture on the rectangle of chicken, leaving room at the edges. Roll it up and close with the plastic wrap. Try and squeeze the roll as compactly as you can. Set it on a plate and put it in the freezer to set.
Step 3: Take two to whip the chocolate mousse.
Now for dessert! This chocolate mousse is possibly the easiest thing you will ever make. It’s two ingredients and it sets in less than a minute. The extra layer of whipped cream in the picture is entirely optional.
Ready for it? Whisk two cups of whipped cream with 1 package of chocolate pudding mix. Done. Add fruit if you feel like it.
Check your potatoes, but they’re probably not at the halfway point yet. This means we have time for a story…
The recipe I’m sharing with you today is based loosely on what I made my now husband for our 6 month dating anniversary. We were poor university students at the time, so when it came time to flatten the chicken, I realized that my student kitchen wasn’t quite as equipped as mom and dad’s and I did not have a meat tenderizer.
No worries! I was resourceful. I whacked that chicken with the back of a bowl. My boyfriend looked on in equal parts sheer admiration and horror. The meal turned out fine and we had a good laugh.
That Christmas, guess what he got me?
A meat tenderizer.
Before you think he’s the worst gift giver in the world, he followed it up with a really nice necklace. 🙂 Lesson learned? Don’t buy your significant other a meat tenderizer for Christmas, even if they really need it.
Anyway, your potatoes are probably at the halfway point now, so let’s get back to the meal.
Step 4: Season asparagus with your Salt Bae.
Wash your asparagus and snap off the tough ends. Take out the potatoes and flip them over. Add the asparagus to the other side of the baking sheet. Sprinkle with salt and pepper, as well as Parmesan cheese. I added Parmesan cheese to the potatoes too, because we love our cheese. Put the backing sheet back in the oven.
Step 5: Batter and fry your stuffed chicken breast roll.
Heat up a large frying pan with a centimetre of oil. Yes, it’s a lot of oil, but pan frying tastes so much better than baking!!
Whisk one egg in a container with a large, flat bottom. Set out a plate with panko bread crumbs. Remove the chicken roll from the freezer and take off the plastic. Carefully drench it in the egg, then transfer it to the plate of bread crumbs. Pack as many break crumbs as you can on to the roll. Transfer the roll to the hot oil.
Now comes the participation part of the night. I found that the roll required two spatulas to flip. Flipping the roll is the most terrifying part of the whole meal, but that’s why we kept the sides and dessert super easy. It’s all about balance. Cook the roll until golden brown, then cover with a sheet on tinfoil and leave it to set for 10 minutes. Once it’s set, cut in slices and serve.
By now your potatoes and asparagus should be getting golden brown and close to done. Set the table, light a few candles, and you’re all set for a night of romance.
Click here for Kristen’s 1-Minute Chocolate Mousse.
About the Author:
Kristen Raney is the voice behind the home and garden blog, Shifting Roots. Despite the meat tenderizer incident, her and her husband got married and now live in Saskatoon with their son. Kristen can be found puttering around in her garden, drinking copious amounts of coffee, and teaching children to sing.
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