Tender Pan-Seared Chicken Breast with Scallion Oil
Zero Dryness! Tender & Flavorful Pan-Seared Chicken Breast with Scallion Oil Recipe
Are you someone who struggles to enjoy chicken breast because of its dry, tough texture? Then this recipe is for you! Chef Jin-ju Jeon unveils her special method to create the most delicious chicken breast dish, completely free from dryness and bursting with flavor. The exterior will be beautifully golden brown, while the inside remains incredibly moist and packed with the savory filling of minced vegetables. It’s a taste you won’t forget!
Main Ingredients- 2 Chicken Breasts (approx. 400g)
- 1/4 head Broccoli
- 1/2 Red Bell Pepper
- 1/2 Onion
- 2 Eggs (whites only)
- Grapeseed Oil (or vegetable oil)
- 3 Scallion Leaves
- 1/2 cup White Wine (approx. 120ml)
- 2 Tbsp Minced Garlic
- Pinch of Salt
- Pinch of Black Pepper
- Toothpicks (to secure chicken)
Special Orange Mustard Sauce- 3 cups Orange Juice (approx. 720ml)
- 3 Tbsp Whole Grain Mustard
- 3 cups Orange Juice (approx. 720ml)
- 3 Tbsp Whole Grain Mustard
Cooking Instructions
Step 1
Prepare 2 fresh chicken breasts. Season both sides generously with salt and pepper. Then, carefully make shallow cuts about 2-3 cm apart across the chicken breast, holding your knife at an angle. This creates pockets for the filling. Be careful not to cut too deep, or the filling might spill out.
Step 2
Finely mince 2 tablespoons of fresh garlic. Minced garlic helps to remove any gamey smell from the chicken and adds a wonderful depth of flavor.
Step 3
Finely dice the fresh vegetables. For the broccoli, separate it into small florets, blanch briefly in boiling water, then shock in cold water before dicing for a better texture. Seed the red bell pepper and dice it along with the onion. These finely chopped vegetables will add wonderful texture and moisture to the chicken filling.
Step 4
In a large bowl, combine the minced garlic, diced broccoli, diced red bell pepper, and diced onion. Add the whites from the 2 eggs. Egg whites act as a binder, helping to hold the filling together. Mix everything well until evenly combined.
Step 5
Carefully stuff the vegetable and egg white mixture into the pockets you created in the chicken breasts. Use a chopstick or your fingers to pack the filling in firmly for a generous portion.
Step 6
To prevent the filling from escaping while cooking, secure the stuffed chicken breasts with toothpicks. Insert 2-3 toothpicks along the opening to keep the shape intact.
Step 7
Heat a generous amount of grapeseed oil in a pan over medium-low heat. Add the 3 cleaned scallion leaves and slowly cook them until fragrant and slightly browned, infusing the oil with a wonderful scallion aroma. Remove the cooked scallions from the pan. Place the stuffed chicken breasts into the same pan. Cook over medium heat, rather than high heat, turning to get a nice golden-brown sear on both sides.
Step 8
Once the chicken breast is nicely seared, pour in 1/2 cup of white wine to deglaze the pan and add flavor. Let the wine reduce slightly, then lower the heat to low, cover the pan, and let the chicken simmer gently. Cook for about 10-15 minutes, allowing the chicken to cook through without losing its juices, ensuring it remains moist.
Step 9
While the chicken is cooking, let’s make the sauce. Pour 3 cups of orange juice into a saucepan and bring it to a simmer over medium heat. Let it reduce until it thickens slightly. Turn off the heat, then stir in 3 tablespoons of whole grain mustard. The bright citrus notes of the orange combined with the tanginess of the mustard create a perfectly balanced sauce that complements the chicken beautifully.
Step 10
Slice the cooked chicken breast into your desired portions and arrange them on a plate. Drizzle generously with the warm, special orange mustard sauce. You’ll experience incredibly tender and moist chicken breast with a fantastic sweet and tangy sauce. This dish is perfect as a side or a stunning main course. Enjoy your delicious meal!
