- Hey, welcome to Preppy Kitchen.
Today I'm here with my mom Rita,
who's amazing and she's gonna be showing us
a delicious stuffed chicken breast,
in like a cheese sauce.
Is that right?
- [Rita] Yes, a cheese sauce.
I'm gonna start by using two tablespoonfuls of butter.
- [Man] So just making a roux to start.
And that's like two tablespoons of butter,
probably two tablespoons of flour.
So a roux is basically just flour and butter.
And you cook the flour in the butter
for like a minute.
- Brown it.
- There are different kinds of rouxs.
There's like a white roux, a brown roux.
Goes on.
I think this is like a white roux.
And once that's done,
you can add a thickening agent.
So if you added like scalded milk,
then you're making a bechamel sauce.
My mom is adding in
half a cup of vegetable stock.
- [Rita] You're gonna stir it.
- [Man] Okay.
- [Rita] And we're gonna use some cream,
half a cup of cream.
- [Man] Ooh I like this already,
half a cup of cream.
So you're gonna whisk
until it becomes thick.
As it thickens, you're gonna notice
it kind of starts jumping off of the pan,
so while you whisk,
you can see the pan underneath.
- [Rita] One teaspoon of salt,
half a teaspoon of paprika,
quarter teaspoon of white pepper
and one teaspoon of balsamic.-
(whisking)
- [Man] So third of a cup of broth.
My mom never measures,
so she's not liking this.
- [Rita] No.
- [Man] She's like, what's this cup about?
(laughs)
- [Rita] Half a cup of parmesan cheese.
- [Man] Okay, this is a party.
All right, and the cheese will just melt in there.
You can basically take it off the heat right now.
- And now we're gonna do these vegetables.
- [Man] Okay, so two tablespoons of butter.
- [Rita] Half an onion that we are going to saute,
and the garlic, lots of the garlic.
And a pinch of salt.
It's going to take a couple of minutes
to soften it.
Lots of the mushrooms, two cups of mushrooms.
- [Man] So two cups of mushrooms
and what kind are you putting in here?
- Well they are baby portobello mushrooms.
- [Man] Although really any mushroom would do, right?
- [Rita] Any mushroom.
- [Man] I like cremini mushrooms.
- [Rita] We're going to add a ton
of fresh thyme, about two teaspoons.
- [Man] So we'll add the spinach in slowly,
because it takes up so much space
at the beginning,
but as you all know,
- [Both] It reduces to nothing.
Where'd my spinach go?
- Add to this mixture,
we want to add a little bit of the cheese sauce,
so it is like creaminess of the vegetables.
- [Man] So now we're adding in
basically a quarter of a cup-ish
of this sauce,
and really it is to bind it together.
- [Man] Okay so we're going to take some chicken breasts
and slice them, right?
- [Rita] Yes. You need to take this tendon
because it's going to be,
it's a white part there,
it's a tendon that needs
to be taken out.
- [Man] It's an unpleasant reminder
of what was.
(chuckles)
- [Rita] Yes.
- [Man] Poor chicken.
Thanks, chicken.
(pounding)
All right, so before we add this in,
we're going to be a little bit luxuriant.
Gonna indulge ourselves and just
add some thin slices of gouda in there,
and then when it bakes, it's really gonna melt.
- Make it more creamy.
- Really creamy.
Gouda's a good one for getting
this like nice, cheese porn, creamy shots, right?
We're adding in like a tablespoon of butter
for the searing of the chicken.
- [Rita] Take a lot of the gouda,
and add the spinach, the mushrooms.
- [Man] And you can't overfill either,
right, because you wanna have
like a good ratio
and also you don't want it to spill out.
- [Rita] No.
- [Man] You know, just explode.
All right so I'm just going to...
- [Rita] Secure it.
- [Man] Kind of like,
sew it together.
(pan sizzles)
Okay so we have our
three chicken breasts
on high heat here to sear,
and we just want to kinda
brown them a little bit
and lock in that moisture.
And when we bake them
they'll be like really beautiful
and golden too.
- [Rita] Oh, such nice color like that.
- [Man] Our chicken breasts are all seared,
they smell amazing.
They're raw in the middle though,
so we have to bake them.
So we're just going to transfer
them over here to a casserole dish.
And then I'm gonna pull the toothpicks out now.
So I don't have any surprises--
- [Rita] Perfect.
- [Man] As I'm quite forgetful.
Just gonna spoon in our sauce.
Do you use all the sauce in here?
- [Rita] No, no.
- [Man] So you save some for later.
- [Rita] Mmhmm.
- [Man] That makes sense.
Take this into the oven at 350
for how long, mom?
- [Rita] 20 minutes.
- [Man] Okay.
This baked 350 for 20 minutes
and then we broiled it for five.
And it is outrageous.
Mom this smells so good.
I can't wait to eat it.
Thank you so much.
- [Rita] You're welcome.
- [Man] I'm gonna have it
with some rice and asparagus
and call it a day.
- Oh, they're delicious.
- Recipe's up on the blog.
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Hope you have a good day.