Sunday, July 26, 2009
Goat Cheese Stuffed Chicken Breasts
This is another meal that is simple enough for a weeknight, but can also be dressed up to serve to company. Just remember that goat cheese tends to be something that you either love or hate, so if you do decide to make this for company make sure they like goat cheese first! Fortunately, my husband and I like it very much so this recipe was a winner.
The original recipe calls for frying the chicken in a saute pan, but I honestly prefer to bake my chicken. It makes much less of a mess and is healthier. Plus, you can just put it in the oven and forget about it while you make your side dish or vegetable without constantly having to hover over it. This recipe is quick, easy and flavorful. A combination that is always welcome in my book!
Adapted from: Williams-Sonoma Bride & Groom Cookbook, page 110
4 skinless boneless chicken breast halves (I used 2 whole breasts)
kosher salt and pepper
2 oz. fresh goat cheese
4 thin slices prosciutto (I used 2)
8 fresh sage leaves
2 cups flour (I used 1 cup)
2 eggs, lightly beaten (I used 1) with 1-2 tbsp. water
2 cups fine dried bread crumbs (I used 1 cup Panko)
1/4 cup olive oil (I omitted)
Preheat over to 350 degrees. Season the chicken breasts with salt and pepper on both sides. Using a boning knife, cut a horizontal incision into each breast, without cutting the breasts in half, creating a pocket for stuffing.
Pound each breast between 2 pieces of parchment paper until they are about 3/4 of an inch thick. Rub each breast lightly with olive oil.
Stuff each pocket with about 1 1/2 Tbsp. of the goat cheese, spreading evenly, then follow with 1 slice of prosciutto and 2 sage leaves. I threaded a tooth pick through the incision to keep the stuffing in.
Arrange a plate with the flour, bowl with the eggs, and plate with the bread crumbs. Dredge each stuffed breast in flour, then dip it in the eggs, and dredge in the bread crumbs.
Lightly spray a baking dish with non stick spray, and place breasts in the dish. Cover with foil. Bake at 350 degrees for about 60 minutes, uncovering the dish for the last 10 minutes of cooking. Remove toothpick and serve.