Video Sources 1 Views

  • Server HD
  • Putstream

America's Test Kitchen 9x22

Four-Star Stuffed Chicken Breasts

The French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with another French classic, green beans amandine, it’s a great menu for entertaining guests.

The French technique of stuffing a chicken breast with forcemeat is a labor that includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them up in the skin. We’ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it.


– Stuffed Chicken Breasts

– Green Beans Amandine

Tasting Lab

– Black Peppercorns

Equipment Center

– Meat Pounders

America’s Test Kitchen: 9×22
May. 30, 2009

America's Test Kitchen season 9