I make this cheese stuffed chicken breast with sun dried tomatoes and basil giving it an Italian feel. This is easy and very nice.
When you are butterflying chicken breast to fill it you have to be careful not to cut it all the way through. All you want to create is a pocket that will hold the filling. Make sure to disinfect the board or surfaces you use when preparing raw chicken. You do not want to cross contaminate things in your kitchen.
I used Panko bread crumbs for this recipe. These are a Japanese coarse type of crumb that will render you a very crisp router layer. However, if you can not find it it is perfectly fine to use regular bread crumbs. So don’t worry!
Finally, we will start cooking these in a skillet until they are browned. Breaded surfaces can burn fairly easily so be vigilant of that. We will then finish cooking them in the oven.
This is a very elegant and wonderfully flavorful meal. Serve it with your favorite side and enjoy.
¾ cup flour
2 tsp. salt
2 tsp. black pepper
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
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.
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. Serve and enjoy!
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