Recipe of the Week
Matambre Style Stuffed Chicken Breast
December 9, 2010

This uniquely South American style dish inspired me to create my own version. I put my own American flair to the ingredients. Then, I made sure to use my charcoal grill and smoking woods for flavoring during the cooking process. The result is absolutely incredible and like nothing else I've eaten before.

My wife especially loved the broth. She said it was so savory she wanted it for other recipes as well. Try this dish the next time you want to impress your amigos!

Chicken:
*1 large boneless/skinless chicken breast
*Kosher salt to taste
*Cracked black pepper to taste
*1 Tablespoon chopped fresh dill

Inside the chicken:
Cut the following vegetables into pencil size strips:
*2 carrots
*½ each red and yellow pepper
*2 celery stalks
(Some of these vegetables will be reserved and used to line the bottom of the baking dish.)

*¼ lb cooked sausage link such as Kielbasa quartered into 4 strips
*2 ham strips (if using lunchmeat, roll into a pencil like shape)
*¼ cup shredded mozzarella (whole milk if possible)
*½ lemon juiced

Outside and under the chicken:
*Reserved cut vegetables
*3 slices of bacon
*1 can whole tomatoes, drained (14½ ounces)
*2 teaspoons Worcestershire sauce
*Fresh sprigs of thyme
*Kosher salt and cracked black pepper to taste
*1½ cups chicken broth

Directions:
Cut the carrots, peppers and celery stalks into strips about the size of a pencil. Cut the Kielbasa lengthwise into quarters. Cut the ham into strips or if using lunchmeat, roll it into the shape of a pencil.

Use a very sharp knife to butterfly the chicken breast. Place the chicken between two pieces of saran wrap. Gently pound the chicken into a thin rectangular layer.

Season the chicken with kosher salt, cracked black pepper and the fresh chopped dill.

Line the carrots, peppers, celery, Kielbasa and ham side by side on top of the chicken. While you can be very generous with the filling, make sure that you leave a two inch border on the front and back sides of your chicken roll. Without this border, you will have a difficult time forming the roll.

Squeeze the ½ lemon over the filling. Top with shredded mozzarella cheese.

Starting with the side of the chicken closest to you, begin rolling tightly in a jelly roll style.

Lay 3 pieces of bacon side by side and place the rolled chicken on top. Gently roll the chicken so that the bacon completely circles the roll. The bacon not only adds a great deal of flavor, it also helps to hold the roll together.

Place enough of the reserved carrots, peppers and celery on the bottom of baking dish so that the chicken roll will not sit on the bottom. Add the sprigs of thyme and a piece of the Kielbasa sausage. Place the roll on top of the vegetables.

Open the can of whole tomatoes and drain them in a colander. Take each tomato and squeeze it gently to remove the seeds. Place the tomatoes on each side of the chicken roll on top of the reserved vegetables.

Apply the Worcestershire sauce directly on top of the tomatoes.

Season the tomatoes generously with salt and pepper.

Pour the chicken broth into the baking dish.

Prepare the grill with enough charcoal to produce medium heat approximately 325-350 degrees. When the coals are ready, arrange the grill for indirect grilling. Place the smoking wood on top of the hot coals.

Place the baking pan in the center of the grill away from the direct heat and cook for approximately 1 ¼ hours at 350 degrees.

Baste the chicken roll with the juices every 20 minutes throughout the grilling process.

The presentation is beautiful when it is cut on the diagonal and served as a slice. The colorful filling ingredients show up in start contrast to the white chicken. Though the roll keeps everything very moist, pour some of the cooking broth over the chicken just before serving.

Enjoy!