Cannabis-Infused “Emerald Broccoli Rabe & Irish Cheddar Stuffed Chicken”

Irish farmhouse cooking has long centered around simple proteins elevated with sharp local cheeses and garden greens. This dish brings that tradition into a refined, modern format: a pan-seared chicken breast stuffed with sautéed broccoli rabe and aged Irish cheddar, finished with a glossy cannabis-infused whole grain mustard cream. It’s bold, savory, and completely grounded in real technique — no novelty, just elevated comfort.

A Note on Dosing

This recipe serves 4 plates.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into mustard cream)
~12–14mg per plate

For lighter servings:
• 1g flower → ~8–9mg per plate
• 2g flower → ~16–18mg per plate

All cannabis is infused into the sauce for consistent distribution.

Step 1: Cannabis-Infused Cream

Ingredients

• 1.5g cannabis flower
• 1 cup heavy cream

Decarboxylation

Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.

Infusion

Warm heavy cream to 160–170°F (do not simmer).
Add decarboxylated cannabis.
Maintain low heat for 1.5–2 hours.
Strain thoroughly.
Refrigerate until ready to use.

This cream contains the full THC content.

Step 2: Stuffed Chicken (Non-Infused)

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup chopped broccoli rabe
• 1 cup shredded sharp Irish cheddar
• 2 tablespoons olive oil
• Salt
• Black pepper
• Garlic powder

Method

Sauté broccoli rabe in olive oil until tender.
Season lightly and cool.

Cut a pocket into each chicken breast.
Fill with broccoli rabe and cheddar.
Secure with toothpicks if needed.

Season exterior with salt, pepper, garlic powder.

Sear in hot pan 4–5 minutes per side until golden.
Transfer to 375°F oven and cook until internal temp reaches 165°F.
Rest before slicing.

Step 3: Infused Whole Grain Mustard Cream

Ingredients

• 3/4 cup cannabis-infused cream
• 1 tablespoon whole grain mustard
• 1 teaspoon Dijon
• Pinch salt
• Cracked black pepper

Gently warm (do not boil).
Whisk until smooth and slightly thickened.

Step 4: Plate

Slice chicken to reveal emerald filling.
Spoon measured mustard cream beneath or lightly over top.
Finish with:

• Fresh chopped chives
• Flaky sea salt

Flavor Profile

• Juicy roasted chicken
• Slight bitterness from broccoli rabe
• Sharp Irish cheddar richness
• Tangy mustard cream
• Balanced herbal undertone

Hearty, realistic, and dinner-ready.

Packaging & Dosing Guidance

Per plate: ~12–14mg THC

Label clearly:

“CANNABIS-INFUSED EMERALD BROCCOLI RABE & CHEDDAR STUFFED CHICKEN”
THC per plate
Date prepared
“Start with half and wait 90 minutes before consuming more.”

Safety & Storage

⚠️ Approximately 55mg THC total in infused cream
⚠️ Portion sauce evenly
⚠️ Clearly label infused components
⚠️ Do not drive after consuming

Storage:

Refrigerate up to 3 days
Store sauce separately