Butterfly Chicken

Photo: flickr user bfishadow

Ingredients

Butterfly technique dresses up chicken

Preparation

Boneless chicken breast is one of the most versatile low-calorie foods around. Sure, they're easy to grill or saute for a quick everyday entree. But for an elegant dinner to celebrate the season's year end, now is high time to dress them up.

Give them a fresh look by tucking a savory filling inside the breasts and rolling them into bundles. You can do this a day ahead. When it's party time, pop them in the oven and you're home free.

Well, not quite.

Because the filling is concealed, you need to slice the breasts before serving. Whether you serve them on individual plates or on a platter for buffet service, arrange each breast in its original shape, overlapping the slices slightly to show off the filling.

To prepare the chicken for stuffing, start with boneless, skinless breast halves, 5 to 6 ounces each. Pull off the small muscle (fillet) from the underside and save for other uses.

To butterfly a half breast, hold it firmly on a cutting board with the palm of your free hand on top. Angle a chef's knife almost parallel to the board, then move the blade back and forth in a slicing motion. Cut the breast almost all the way through, then open it up like a book. Place the breast halves between wax paper and pound gently to an even thickness, about 3/8 inch, with the smooth side of a mallet.

In my two recipes (which see), the one with Mediterranean flavors would be good to serve with polenta. Rice is a natural accompaniment to the sweet-and-sour chicken breasts.