ITALIAN STUFFED CHICKEN BREASTS |
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6 servings
4, 8 OZ BONELESS, SKINLESS CHICKEN BREASTS
½ t DRIED OREGANO
KOSHER SALT & FRESH CRACKED PEPPER, TO TASTE
4 T PESTO
2 C MOZZARELLA CHEESE, shredded
4 T SUN DRIED TOMATOES, chopped
1 C FLOUR, seasoned with salt and pepper
4 EGGS, lightly whisked
2 ½ C PANKO BREADCRUMBS
4 T PARMESAN CHEESE, grated
3 T FRESH BASIL, chopped
Preheat oven to 350 degrees. Place chicken breasts between two large sheets of plastic wrap. Using a meat tenderizer, pound them out to an even thickness, about 1/4", being careful not to tear through the flesh. Sprinkle dried oregano evenly over each one, then season with salt and pepper. Spoon 1 tablespoon of pesto on top of each chicken breast and spread evenly over the entire surface. Then, top each with ½ cup of shredded mozzarella cheese, then sprinkle each with 1 tablespoon of sun dried tomatoes. Gently roll each chicken breast and secure with 3 large toothpicks.
Place flour and eggs in two separate bowls. In a third bowl, combine panko, parmesan and basil and stir to combine. Gently dredge each chicken breast in the flour, then the beaten egg, then the panko mixture. Place on a baking sheet and bake at 350 degrees for 30 minutes. Remove from the oven and let rest for 10 minutes. Slice and serve over your favorite pasta and sauce.
ALFREDO SAUCE
2 T UNSALTED BUTTER
1 CLOVE GARLIC, minced
2 T FLOUR
1/3 C WHITE WINE
3 C HEAVY CREAM
½ C GRATED PARMESAN CHEESE
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
In a large saute pan, add butter and garlic over medium heat. When butter has melted, whisk in flour and cook for 2 minutes. Slowly whisk in white wine and heavy cream. Bring to a simmer and reduce heat to medium low. Add parmesan cheese and cook 8-10 minutes. Season with salt and pepper to taste.
4, 8 OZ BONELESS, SKINLESS CHICKEN BREASTS
½ t DRIED OREGANO
KOSHER SALT & FRESH CRACKED PEPPER, TO TASTE
4 T PESTO
2 C MOZZARELLA CHEESE, shredded
4 T SUN DRIED TOMATOES, chopped
1 C FLOUR, seasoned with salt and pepper
4 EGGS, lightly whisked
2 ½ C PANKO BREADCRUMBS
4 T PARMESAN CHEESE, grated
3 T FRESH BASIL, chopped
Preheat oven to 350 degrees. Place chicken breasts between two large sheets of plastic wrap. Using a meat tenderizer, pound them out to an even thickness, about 1/4", being careful not to tear through the flesh. Sprinkle dried oregano evenly over each one, then season with salt and pepper. Spoon 1 tablespoon of pesto on top of each chicken breast and spread evenly over the entire surface. Then, top each with ½ cup of shredded mozzarella cheese, then sprinkle each with 1 tablespoon of sun dried tomatoes. Gently roll each chicken breast and secure with 3 large toothpicks.
Place flour and eggs in two separate bowls. In a third bowl, combine panko, parmesan and basil and stir to combine. Gently dredge each chicken breast in the flour, then the beaten egg, then the panko mixture. Place on a baking sheet and bake at 350 degrees for 30 minutes. Remove from the oven and let rest for 10 minutes. Slice and serve over your favorite pasta and sauce.
ALFREDO SAUCE
2 T UNSALTED BUTTER
1 CLOVE GARLIC, minced
2 T FLOUR
1/3 C WHITE WINE
3 C HEAVY CREAM
½ C GRATED PARMESAN CHEESE
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
In a large saute pan, add butter and garlic over medium heat. When butter has melted, whisk in flour and cook for 2 minutes. Slowly whisk in white wine and heavy cream. Bring to a simmer and reduce heat to medium low. Add parmesan cheese and cook 8-10 minutes. Season with salt and pepper to taste.
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