America's Test Kitchen
Season 9 Episode 22 - 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. Recipes - Stuffed Chicken Breasts - Green Beans Amandine Tasting Lab - Black Peppercorns Equipment Center - Meat Pounders
Episodes in Season 9
Best Blueberry Pie
25 min
French Classics Reimagined
25 min
Dinner with a Spanish Accent
25 min
The Crunchiest Pork Chops Ever
25 min
Perfecting Pasta Sauces
25 min
Easy Apple Deserts
25 min
One Great Thanksgiving
25 min
Soups of the Day
25 min
Bringing Home Italian Favorites
25 min
Everyone's Favorite Cake
25 min
Resurrecting The Roast Beef Dinner
25 min
South Of The Border Supper
25 min
Lunchtime Specials
25 min
Fish Made Easy
25 min
A Grand, Sweet Finale
25 min
Holiday Ham And Biscuits
25 min
Let's Do Chinese
25 min
Pork on the Grill
25 min
Old Fashioned Snack Cakes
25 min
Backyard Steak and Potatoes
25 min
Grilled Rack of Lamb Dinner
25 min
Four-Star Stuffed Chicken Breasts
25 min
Breadmaking Simplified
25 min
Weeknight Summer Supper
25 min
French Country Cooking
25 min
Puddings—from Simple to Spectacular
25 min
