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Stuffed Chicken with Brussels Sprouts and Roasted Potatoes

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  • Preparation

    1 hour

  • Cook

    15 minutes

  • Serves

    2-3

  • Chef

    Chef Jeffery Smith Jr.

Ingredients

  • For Chicken:
  • Chicken breast (bone-in or boneless)
  • Lemon Stepper Rub
  • MVP Rub
  • Salt
  • Olive Oil
  • Cooked rice
  • Ground Pork
  • Crawfish
  • Rosemary
  • Garlic cloves
  • Butter
  • For Brussels Sprouts:
  • Brussels Sprouts
  • Olive oil
  • Lemon Stepper Rub
  • Pomegranate Seeds
  • Balsamic Glaze (Brown Sugar, Balsamic Vinegar)
  • Crispy Onions (Onion, Flour, Cornstarch, MVP Rub, Egg)

Preparation

  • For Chicken: Preheat oven to 400 degrees
  • Debone and separate breast meat, bone, and tenderloin. Place chicken breast on your cutting board over parchment paper and cover with cling wrap. Using a kitchen mallet, pound your chicken thin.
  • Rub both sides of chicken with olive oil and season with both Lemon Stepper and MVP rubs.
  • Combine cooked rice, cooked pork sausage, and cooked crawfish and place filling on chicken breast. Fold and using kitchen twine tie your chicken so that it stays rolled and holds the filling inside.
  • Heat oil in a pan on medium high heat and sear chicken breast on each side. Add your butter, garlic, and rosemary to pan and as the butter melts baste each of your chicken breast.
  • Place chicken breast into the oven for 12 - 15 min. Once internal temperature of chicken is 165 degrees, remove from oven and allow to rest. Cut and remove twine from chicken and slice.
  • For Brussels Sprouts: Wash, clean, and split your brussels sprouts in half. Allow brussels sprouts to dry.
  • While sprouts are drying, prepare your balsamic glaze by combining balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil. Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
  • Using a mixing bowl, toss brussels sprouts with olive oil, a pinch of salt, and Lemon Stepper rub.
  • Place into your preheated air fryer at 375 degrees for 7 minutes. While hot add sprouts back to a mixing bowl and toss with balsamic glaze.
  • Plate and top with pomegranate seeds and crispy onions. For Crispy Onion Strings: Combine flour, cornstarch, and MVP rub in a mixing bowl and use a whisk to combine. Dip your sliced onions into egg wash first then into the flour mix. Heat oil to 350 degrees and fry onions until golden. Hit them with a pinch of salt immediately once out of oil.
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Credit: Justin Jones

Chef Jeffery Smith Jr.

Chef Jeffery Smith Jr. is a culinary professional, celebrity private chef, and caterer based in Los Angeles, CA. Born and raised in Chicago, IL, Jeffery has always had a love for a variety of cuisines. He is an HBCU alum and member of the Theta Tau of Kappa Alpha Psi Fraternity Inc. He received his B.S. in Mass Communications and minor in Psychology from Jackson State University in Jackson, MS.

A change of career brought Jeffery to Los Angeles in 2009 and on a journey that would ultimately lead to the kitchen. A lack of formal culinary training did not stop Jeffery from learning techniques around the kitchen beginning with preparing meals for holidays and brunches turning into requests on a larger scale. Jeffery has traveled to 35 countries experiencing the food of many different cultures, picking up a few skills along the way and launched Best Kept Secrets Intl., LLC in 2019. Jeffery also continues to cook for celebrity clients, executives, caters private events and operates his macaroni and cheese store, Best Kept Secrets Intl., which is located on the Doordash platform in Los Angeles, CA.

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