Pitzotl StuffedChicken Breasts
Serves 4
Ingredients
6 tablespoons kosher salt
2 quarts cold water
4 boneless chicken breast halves
freshly ground black pepper
4 tablespoons butter, softened
1 clove garlic, minced
1 ½ tablespoon minced fresh cilantro
1 teaspoon ground cumin
½ cup oil-packed sundried tomatoes, drained and chopped
3/4 cup crumbled Queso Fresco
24 thin slices Bolzano Pitzotl salami
Directions
Cover a cutting board with plastic wrap. Lay down each chicken breast. Place your non-cutting hand on top of the breast. Insert your knife into the thickest part of the breast. Using a sweeping motion, slice into the breast until the knife reaches the middle. Open the chicken breast like a book. Cover it with another sheet of plastic wrap. With the smooth side of a meat mallet, gently pound out the butterflied breast until it is about ½ inch thick all over. Repeat for all four breasts.
Dissolve 6 tablespoons salt in 2 quarts cold water in large container. Add pounded breasts, cover with plastic wrap, and refrigerate for 30 minutes.
Meanwhile, combine butter, garlic, cilantro, and cumin. Mix until smooth and blended.
Remove breasts from brine and dry thoroughly inside and out with paper towels.
Preheat an oven to 375 degrees F.
Season breasts with black pepper. Spread equal amount of butter mixture over each breast. Place 6 slices of salami in the center of each breast and top with approximately 2 tablespoons of the sundried tomatoes and 2-3 tablespoons of queso fresco. Fold in the ends of the chicken breast and roll up the chicken into a fairly tight roll. Evenly space three 12-inch pieces of kitchen twine beneath each breast and tie, trimming any excess.
Place stuffed chicken breasts, seam side down, into a lightly greased baking pan. Season the outside with black pepper, and place into the preheated oven. Bake for about 40 minutes, or until chicken breasts are browned and cooked to an internal temperature of 165 degrees.
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