Serves: four
Ingredients:
¾ cup flour
2 tsp.salt
2 tsp. black pepper
3 eggs
¼ cup milk
1 tsp.mustard
1 cup Panko or regular breadcrumbs
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dried parsley flakes or 1 TBS finely chopped fresh parsley
1 TBS chopped fresh basil
2 TBS chopped sun‐dried tomatoes
1 cup shredded Edam,Gruyere or light Cheddar cheese
½ cup shredded Mozzarella cheese
4 small chicken breasts
2 TBS unsalted butter
2 TBS olive oil
Procedure:
Place the flour in a shallow bowl. Add 1 tsp.salt and 1 tsp. pepper. Mix well and set aside.
Place the eggs in another shallow bowl. Add the milk and mustard. Mix well and set aside.
Place the bread crumbs in another shallow bowl. Mix in the remaining salt, pepper, garlic powder,
paprika and parsley. Set aside.
Mix the basil,tomatoes and cheeses in a small bowl.
Rinse and pat dry the chicken breasts. Place them on a board and, using a sharp knife, cut a small slit in the thickest part to create a pocket. Do not cut it all the way through. Fill in the pocket with 1/4th of the cheese mixture.
Place the filled breast into the flour and cover both sides. Shake off the excess. Place it in the egg and
cover both sides,shake off the excess. Finally, place it in the bread crumbs and cover both sides. Work
carefully as you coat the stuffed chicken breast – you do not want to lose any of the filling.Heat the oven to 375 degrees. Melt the butter and olive oil in a large skillet.
Add the coated chicken breasts into the hot skillet and cook until the bottom has browned. Be very
careful not to burn the coating. Flip them very carefully and brown the other side. Transfer the
browned chicken breasts to an oven proof dish.
Place the chicken in the oven and bake for about 20 minutes or until the meat is cooked through.Do not
overcook them as they will be dry.
Recipe Type: AuthenticIngredients:
¾ cup flour
2 tsp.salt
2 tsp. black pepper
3 eggs
¼ cup milk
1 tsp.mustard
1 cup Panko or regular breadcrumbs
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dried parsley flakes or 1 TBS finely chopped fresh parsley
1 TBS chopped fresh basil
2 TBS chopped sun‐dried tomatoes
1 cup shredded Edam,Gruyere or light Cheddar cheese
½ cup shredded Mozzarella cheese
4 small chicken breasts
2 TBS unsalted butter
2 TBS olive oil
Procedure:
Place the flour in a shallow bowl. Add 1 tsp.salt and 1 tsp. pepper. Mix well and set aside.
Place the eggs in another shallow bowl. Add the milk and mustard. Mix well and set aside.
Place the bread crumbs in another shallow bowl. Mix in the remaining salt, pepper, garlic powder,
paprika and parsley. Set aside.
Mix the basil,tomatoes and cheeses in a small bowl.
Rinse and pat dry the chicken breasts. Place them on a board and, using a sharp knife, cut a small slit in the thickest part to create a pocket. Do not cut it all the way through. Fill in the pocket with 1/4th of the cheese mixture.
Place the filled breast into the flour and cover both sides. Shake off the excess. Place it in the egg and
cover both sides,shake off the excess. Finally, place it in the bread crumbs and cover both sides. Work
carefully as you coat the stuffed chicken breast – you do not want to lose any of the filling.Heat the oven to 375 degrees. Melt the butter and olive oil in a large skillet.
Add the coated chicken breasts into the hot skillet and cook until the bottom has browned. Be very
careful not to burn the coating. Flip them very carefully and brown the other side. Transfer the
browned chicken breasts to an oven proof dish.
Place the chicken in the oven and bake for about 20 minutes or until the meat is cooked through.Do not
overcook them as they will be dry.
Recipe Author: The Frugal Chef
Source: http://thefrugalchef.com/wp-content/uploads/Tomato-Stuffed-Breast.pdf