Soused and Stuffed Chicken Breasts
Entree
1 cup quality Pilsner beer
1/4 cup olive oil
juice of 1 lime
1 clove garlic, minced and mashed
2 teaspoons tarragon
2 whole chicken breasts: split, skinned, and boned
4 3x2 inch slices of Black Forest ham (or prosciutto)
4 3x1 inch (thick) slices of Swiss cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/3 cup buttermilk
1 stick unsalted butter
1 tablespoon Sweet-Hot Beer Mustard (recipe follows)
1/2 cup flour


Combine the beer, olive oil, lime juice, garlic and tarragon. Allow to stand while the chicken is prepared.
Form an unbroken pocket in the breast by inserting a sharp knife into the thickest side and cutting horizontally. Place the chicken breast between two pieces of wax paper and gently pound until partially flattened (do not pound until thin). The idea is to simply create a uniform thickness for even cooking.

Pour the marinade over the breasts and allow to marinate 4 - 8 hours. Drain and pat the chicken dry when ready to stuff.

Spread 3/4 teaspoon of the mustard on each piece of ham. Place the cheese on the ham and fold the ham around the cheese. Place this in the pocket of the chicken, fold side out (to deter the cheese from leaking).

Combine the flour, salt, pepper, paprika, and cayenne. Immediately before cooking, dip each breast in the buttermilk, then dredge lightly in the seasoned flour.

Heat the butter in a heavy sauce pan on medium until the foam subsides. Place the prepared breasts in the pan and brown lightly on each side. Lower the heat to medium-low and cook for approximately six (6) minutes. Turn and continue cooking until done. Remove and place on a heated platter.
rjm
 
(serves four)
The cleanly malty, hoppy Pilsner required throughout this dish should be a quality domestic microbrew or a noted import. Philadelphias Dock Street Brewing makes a Bohemian Pilsner that meets admirable standards of quality and local availability. For serving, however, turn to a rounded and malty lager in the German Fest/Austrian Vienna styles.