TODD COOPER
BOULEVARD GRILL’S
Stuffed Chicken Breast
Boulevard Grill’s front-of-the-house
manager Hannah Morton shared this recipe
for stuffed chicken breasts, which she says
are one of their most popular items. ‘Airline’
chicken breast refers to a boneless chicken
breast with the drumette still attached. The
cut is also known as a ‘frenched breast,’
and you can cut the breast this way yourself
or ask a butcher to do it for you. Boulevard
Grill’s Chef Lino specializes in seafood and
steaks and creates imaginative dishes using
fresh ingredients. The restaurant is casual
and relaxed, yet it provides a delicious fine
dining experience in a location that is close
to campus.
apples in the center of each pile and bring
the ends of the prosciutto up around the
cheese to create a packet.
4 airline chicken breasts
1/4 lb thinly sliced prosciutto
6 oz of brie cheese
2 Fuji apples, cut into small cubes
4 leaves basil
1 cup flour
salt and pepper to taste
1/4 cup olive oil
2 tbsp butter
4 leaves sage
1/2 cup dry white wine
Heat oil and butter together in a large
skillet over medium high heat. Add sage
leaves and cook until crisp. Using a
slotted spoon, transfer sage to a paper
towel-lined plate and set aside.
Using a sharp knife, cut a deep horizontal
slit into each chicken breast to butterfly
it. Open each breast so that the chicken
lies flat, then cover with plastic wrap and
pound with a meat mallet until chicken is
1/2-inch thick.
Arrange prosciutto in four piles on a
clean surface. Place a slice of cheese and
chow.eugeneweekly.com
Lay a prosciutto packet on half of a
flattened chicken breast and top with
a basil leaf. Fold the other half of the
breast over the prosciutto and basil and
press down firmly. Repeat with remaining
prosciutto packets, chicken and basil.
Transfer flour to a wide, shallow dish and
set aside. Season chicken all over with
salt and pepper, then dredge each piece
in flour, shaking off any excess. Set aside.
Add chicken to skillet, skin side down,
and cook until cooked through and golden
brown, about 5 minutes per side. Check
for doneness by piercing the thickest part
with the tip of a paring knife. If juices are
still pink, lower heat and continue to cook
another few minutes. Transfer to a warm
plate and tent with foil.
Deglaze the pan by pouring the wine
into it while the pan is still hot. Scrape
up the cooked bits and warm until the
wine sauce is heated through. Pour over
cooked chicken breasts and garnish with
fried sage leaves.
CHOW! Fall 2012 13