Hello There Friends, Stuffed Chicken Breast can be made in so many different ways. This, however, is one of the best recipes you will find! Chicken Breast with a delicious Sausage filling wrapped in BACON! What is there not to like about this recipe? This recipe is not the easiest to make, but it is well worth the time once it’s all done! Let me know what you think in the comments below.
RECIPE LINK: https://chefjeanpierre.com/recipes/mains/stuffed-chicken-breast/
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VIDEOS LINKS:
Fresh Bread Crumbs: https://youtu.be/dvP9WuhDicM
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PRODUCTS USED BY CHEF:
❤️ Wusthof Classic Slicer Knife: https://chefjp-com.3dcartstores.com/Classic–Ham-Slicer-Hollow-Edge_p_311.html
❤️ Meat Tenderizer: https://chefjp-com.3dcartstores.com/Meat-Tenderizer_p_267.html
❤️ Demeyere Reduction / Saucier Pan: https://chefjp-com.3dcartstores.com/Stainless-Steel-Reduction-Saucier-Pan_p_28.html
❤️ Instant read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
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OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
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Fabulous…
There is a magic that emanates from the pungent bulb in a pan with butter that is un-matched in the culinary arts. Thanks Chef JP.
👏👏👏👏❤❤💋💋
How much do you pay for an 8- ball in Ft. Lauderdale?
Looks DELICIOUS!!! And it is not very complicated to make.
I made this tonight… Mis en place is the key to this dish… Fantastic flavors!
The masochist in me now requires that I boil mustard.
When do you have the time to make all these videos? WOW!
Oooo, looks good Chef! 😮👍😎🛎❤We got the idea on the bacon layout😅 That is a piece of art, and wow tasty!…OMG😛😍
That looks amazing.
OMG I am making this for Sunday dinner!
Absolutely amazing.
Oh chef… I love your recipes, and im completely hypnotized by how you present them. I will definitely do this next weekend. (and i will not forgot sriracha :-))
Great video. I'm always impressed by the plating. I would love to see a video on plating that also includes where Chef sources the plates he likes to use.
Dang That's a lot of meat LOL
I never complain that these videos are too long The entertainment value is just as wonderful as the cooking instruction
keep it more simple chef, your confusing yourself more than you confuse me lol
Jack needs to do a cameo! How about a behind the scenes video??
This. Is. Amazing!!👏👏can’t wait to make it. Thanks Chef!
WHEN O WHEN is your website going to allow shipping to countries other than the US or Canada? I love your channel, I love your stuff. This is the second time I've tried to order something from you main website that I cannot have simply because I'm in New Zealand. This is a simple fix and I hope you take care of this soon.
Great recipes Chef, learn so much from your attention to detail. Keep those comments coming Jack they crack me up every time 😂
Beautiful, it looks good enough to eat!
Shout out to jack for his comedic inputs, and for putting in the temperature conversions. I don't want to ask, as I already feel spoiled by having these videos to watch and learn from, but could you think about maybe doing weight conversions as well? It would be so helpful to me and others like me that have been brought up using the metric system that don't know what a pound and a cup look like and all the weights in the shops are in grams and millilitres.
This looks delicious, I want to truss it with twine and put it on a spit. Then over the campfire low and slow. I’m I thinking this through chef ?
Hi Chef, was wondering if in the future, you could do a show on how to liven up left-overs. Not that you have any left-overs with Jack around😂. Just kidding. Also you mentioned a video that you might make, on how to be happy in the kitchen. That sounds fun. Thanks Chef for all your videos .
Chef make one with stuffing instead of sausage. Then, wrapped with chicken over the top with a white sauce. Please. Thank you. I dont eat pork. I just learned how to eat chicken. I've been a vegetarian for some time. Thank you for your great cooking. You're a great chef. KW MT. 🇺🇸
How do you temp the chicken or is the center of the sausage at 160-165 good enough?
My husband made this today for our family dinner. It was “Amazing” Thank you Chef!!!
We made this together (wife and me) for dinner tonight. Only change was wild pheasant instead of chicken. This recipe kept the pheasant breast from drying out. It was absolutely amazing. We have made over a dozen of the chefs recipes, and this dish is top 5. Thank you so much for the informative videos and for making the kitchen such a fun place to be. You are the best.
Refreshing to see a chef really scrubbing his hands and work area.
I made this, and let me tell you. It's AMAZING! I used a 1.17kg chicken that I got from Ald and made stock with the legs and the carcass, the tenderloins were just as big as skinless boneless chicken breast you can buy, it really is worth the time to de-bone it yourself. I used 2 packets of bacon and they where barley big enough to wrap the chicken. I also make my own spicy Italian sausage by buying 97% pork sausages and adding all the herbs, fennel etc myself. I used both chicken breasts. This thing is humongous, big enough to feed me all week, I'm single living alone and always make to much, but it's cooking in bulk, at least that's what I tell myself.
I do have to add that the recipe for the mustard and butter sauce is not on the recipe when you follow the link, there is a sauce there, but it's not the one chef makes in this video.
Thanks again Jean and Jack! 🎉
I’m going to try it, thank you
One of your best videos yet, Chef. And the Jack cameos are fantastic. You are a gift that keeps on giving.
I just made this and it is amazing!!! Thank you for the recipe
I often make a nice coq-au-porc like this, but never thought of making a spicier stuffing using sausage. Merci Jean-Pierre, idée géniale! 🥰
That looks super tasty. Will try it soon. I think you used to be in the mummification process in one of your lifetimes. 🙂
Thank you so much Mr.Pierre, for all your Delicious recipes!! Mmmm , you truly are Amazing to me! ❤
Isn't bleach bad to use to sanitize surfaces?
Did he use the hot sauce?🤣
That dish looks amazing! Bravo, chef!