- 2 tablespoons olive oil, plus more for drizzling
- 8 tablespoons (4 ounces) unsalted butter, divided
- 1/2 pound chicken livers
- 6 medium scallions, or green onions, chopped, with 4 inches of green parts
- 2 cloves garlic, minced
- 1/2 cup dry white wine, divided
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup chopped fresh parsley, plus more for garnish
- 2 cups cooked rice
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 pounds boneless, skinless chicken breasts or thighs
Steps to Make It
Gather the ingredients
Preheat the oven to 350 F. In a large skillet or sauté pan, heat the olive oil and 4 tablespoons butter over medium-high heat.
Add the chicken livers and sauté until all the pink color disappears, about 10 minutes.
While the livers are cooking, use a wooden spoon to break the pieces down into smaller pieces about the consistency of ground beef.
Add the green onions and sauté until tender, about 5 minutes.
Add the garlic and sauté until fragrant, about a minute.
Add 1/4 cup white wine to the pan to deglaze and then add toasted pine nuts, parsley and season generously with salt and freshly ground black pepper. Continue heating another 5 minutes for flavors to meld.
Remove from heat and stir in the cooked rice to the mixture. Set aside to cool slightly.
Pound the chicken breasts or thighs lightly on a cutting board until they are an even thickness. You don’t want them too thin, but you do want them to cook evenly.
Lightly grease a large baking dish or nonreactive pan.
Place 1 of the pounded chicken pieces on your cutting board. Place approximately a 1/4 cup of stuffing mixture on one half of the chicken.
Fold the other half over to cover.
Repeat with remaining chicken and stuffing. Transfer the stuffed chicken pieces in the baking dish or pan. Drizzle the rolls lightly with olive oil. Season with salt and freshly ground black pepper and then dot each piece with a pat from the remaining butter. Add the remaining 1/4 cup of white wine to the pan.
Bake uncovered in a 350 F oven for approximately 35 minutes until the chicken is cooked through. Remove from the oven and sprinkle with a bit of chopped parsley for serving.
If you like, you can drain the pan juices and heat in a small saucepan to thicken for an easy sauce.
If you are using chicken breasts and the pieces are larger, you may need to roll the cutlets into logs around the stuffing and secure with toothpicks. Chicken thighs tend to be smaller and will only make a single fold over the stuffing mixture.