Airline Chicken

Posted by marshal on July 18, 2013 in recipes |

This is similar to what we had at Poogan’s Porch in Charleston, South Carolina, but it is not the actual recipe. It is delicious, and although there are several steps, it’s worth it. I’m not too good at flattening chicken breasts yet, so I just tied them up in bundles. Please enjoy, and if you can. let me know how you made out.
• 1 (4-ounce) Italian sausage link (I used mild turkey sausage)
• 1/4 cup finely chopped onion (really finely chopped)
• 2 tablespoons finely chopped celery (really finely chopped)
• 1/4 cup dry white wine
• 1 (1 1/2-ounce) slice sourdough bread, crusts removed
• 1/2 cup chopped pecans
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 beaten egg
• 2/3 cup breadcrumbs
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth

• Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add pecans and wine to pan; cook 1 minute or until most of liquid is absorbed.
• . Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or so, then toss to combine.
• Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. (Good luck on this step. I don’t seem to get the breasts uniformly thin.) Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt. (Since I didn’t get the breasts thin enough, I ended up tying them like a small packet.)
• Dip breasts in egg and then roll in bread crumbs
• Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks and serve immediately.

This dish was served over heirloom carrots and fingerling potatoes, with a veloute sauce. I don’t have the discriminating taste to tell if a carrot is heirloom or store-bought, so I just used the latter. I also used diced red potatoes in place of the fingerlings. A veloute sauce is just what we used to call a roux or white sauce, in this case, combined with mushrooms.

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