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Chicken Breasts Stuffed with Truffle Butter (Emeril Lagasse) Recipe

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Chicken Breasts Stuffed with Truffle Butter (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
586
Calories
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Ingredients:

Directions:

  1. Truffle Butter:
  2. In a bowl, cream together the butter with the truffle oil and fleur de sel. Divide the butter into 4 equal amounts and place each on a piece of plastic wrap. Mold each into a plug the size of a small finger and wrap tightly. Refrigerate until firm before using. (Can be refrigerated for up to 1 week and frozen for up to 1 month before use.)
  3. Place each chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the breasts to a 1/4-inch thickness, being careful not to tear the meat. Remove the top piece of the plastic wrap and season lightly with salt and pepper.
  4. Insert 1 plug of truffle butter in the center of each breast. Roll the meat up and over to completely enclose the butter. Secure the meat with a toothpick.
  5. In a shallow bowl, beat the eggs and water. In another bowl, place the flour and lightly season with salt and white pepper. In a third bowl, combine the bread crumbs and Parmesan and lightly season with salt and white pepper. One at a time, turn the stuffed chicken breasts in the flour to lightly coat, shaking to remove any excess. Dip in the beaten eggs, letting the excess drip off, then dredge in the bread crumbs to coat completely. Refrigerate until very cold, at least 30 minutes or until ready to cook.
  6. Preheat the oven to 350 degrees F.
  7. Heat 3 tablespoons of the clarified butter in a large, ovenproof skillet over medium-high heat. Add the chicken breasts and cook, turning, until browned on all sides, 2 to 3 minutes.
  8. Place in the oven to finish cooking, about 12 minutes.
  9. While the chicken is cooking, heat the remaining 1 tablespoon of clarified butter over medium-high heat.
  10. Add the shallots, red pepper flakes, and garlic and cook, stirring, until tender, about 3 minutes. Add the spinach and cook until just wilted, about 3 minutes. Lightly season with salt and remove from the heat.
  11. Remove the chicken from the oven. Place 1 chicken breast on each of 4 plates and arrange the spinach around the sides.
  12. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 586.08 Kcal (2454 kJ)
Calories from fat 385.43 Kcal
% Daily Value*
Total Fat 42.83g 66%
Cholesterol 218.77mg 73%
Sodium 476.57mg 20%
Potassium 517.1mg 11%
Total Carbs 32.95g 11%
Sugars 3.5g 14%
Dietary Fiber 2.9g 12%
Protein 22.47g 45%
Vitamin C 11.4mg 19%
Vitamin A 0.3mg 9%
Iron 2.9mg 16%
Calcium 157.5mg 16%
Amount Per 100 g
Calories 254.69 Kcal (1066 kJ)
Calories from fat 167.5 Kcal
% Daily Value*
Total Fat 18.61g 66%
Cholesterol 95.07mg 73%
Sodium 207.1mg 20%
Potassium 224.72mg 11%
Total Carbs 14.32g 11%
Sugars 1.52g 14%
Dietary Fiber 1.26g 12%
Protein 9.76g 45%
Vitamin C 4.9mg 19%
Vitamin A 0.1mg 9%
Iron 1.2mg 16%
Calcium 68.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

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