Food and Drink

Chipotle Scallion Rolled Chicken Breast with Apple Pecan Stuffing

Chipotle Scallion Rolled Chicken Breast with Apple Pecan Stuffing
by Executive chef, Regan Browell of the Willcox

Maple Brine
1 1/2 quarts water
1 cup pure maple syrup
½ cup packed light brown sugar
¾ cup kosher salt
2 bay leaves
1 tablespoon of pickling spice
1 tablespoon whole black peppercorns
2 garlic cloves, sliced
1 shallot, sliced
1 sprig of thyme

Chipotle-Scallion Butter Rub
6 tablespoons unsalted butter
2 chipotle peppers in adobe
1 tsp of smoked paprika
6 scallions, chopped
2 garlic cloves
Kosher salt and pepper

Pecan Apple Stuffing
6 tablespoons of butter, divided into 4 tablespoons and 2 tbsp
4 sprigs of fresh thyme, leaves removed and chopped
¼ bunch fresh flat-leaf parsley, chopped
2 large shallots, chopped
2 garlic cloves, minced
1 leek, cleaned well and chopped
1 stalk celery, chopped
salt and freshly ground black pepper
2 Fuji apples, peeled, cored and chopped
1½ cups chopped pecans
4 tablespoons melted butter
¼ cup heavy cream
1 to 1½ cups chicken stock
5 cups sourdough baguette cut in two 2-inch cubes and oven-dried at 200F for about an hour.

Chipotle Bourbon Sauce
1 1/3 cup bourbon
2 cups olive oil
8 tbsp cider vinegar
8 tbsp honey
3 chipotle peppers, minced
4 cloves, minced
4 sprigs thyme, chopped
½ tsp of smoked paprika
½ tsp of cumin
1 tsp salt
1/4 tsp pepper


1. Make the brine and brine, the chicken breasts Bring all the ingredients, except the chicken breasts, to a boil in a pot on the stove. Stir. Make sure sugar is dissolved. Let cool. Pour brine into a pot and add chicken breasts to cold brine. Let brine in the refrigerator 4 hours.
Remove chicken breasts from brine and rinse well under cold water. Pat completely dry.

2. Make the chipotle-scallion butter rub
In a food processor, combine the chiles, butter, garlic,paprika and the chopped scallions and purée until smooth. Add salt and pepper. Carefully loosen the chicken breast skin and rub half of the chipotle-scallion butter over the breast meat. Place in refrigerator for 1 hour.

3. Make the Butter Pecan-Apple Stuffing
Stir together chopped pecans and ¼ cup melted butter. Spread in an even layer on a sheet tray. Bake at 350°F for 15 minutes, stirring half way through.  Remove from oven, and let cool. Place sourdough baguette cubes in a large bowl. Melt the other 4 tablespoons of butter in a large sauté pan and add the onions, celery, leeks and garlic. Sauté until soft. Pour on top of bread. Melt the other two tablespoons of butter in the same pan and sauté the apples for two minutes. Add the thyme and parsley and sauté for another minute. Combine it all into bowl with the bread, onions, leeks and garlic. Stir in buttered pecans and mix well. Stir together chicken broth and cream. Heat until warm. Season with salt and pepper to taste, then pour over stuffing mixture in bowl and mix well. Refrigerate for 1 hour.

4. Stuff the Chicken Breasts
Rub the meat with half of the chipotle-scallion butter, then spread stuffing all over the meat stopping 1 inch from ends. Roll the breast tightly and using kitchen twine, tie the roll at 1 inch intervals around the breast. Preheat oven to 400°F. Place rolled chicken breast on lightly oiled rack in a roasting pan or on a baking sheet. Rub the tied chicken all over top and bottom, lifting as you go along with the remaining chipotle-scallion butter. Brown off in a medium high pan and then place in the oven to finish cooking at 350°F for about 20-30 minutes.  Cut off string and slice.

To make chipotle bourbon sauce, whisk all ingredients together in a large bowl.
Suggested serving: Slice and serve with sweet potatoes and the chipotle bourbon sauce.