Stuffed Up Chicken Breasts

pepperoni_stuffed_chicken_breast_2The beauty of this recipe is that the stuffing is pretty much endless. You imagination can take you about anywhere with this, to any ethnic location.

So just swap out the interior as you see fit, or based on what you have on hand and you will end up with something that looks elegant is so far above the humdrum of the usual baked chicken breast.

Keep trying different variations and soon you and your family will be eating far more chicken I can assure you.

Enjoy.

INGREDIENTS:

  • 1 lg chicken breast split in half (skin on or off as you desire)
  • salt and pepper
  • pepperoni slices
  • about 4 ounces of goat cheese
  • sun-dried tomatoes in oil
  • Parmesan cheese, shredded, about 4 oz
  • flour for dredging
  • one egg
  • bread crumbs
  • fresh herbs, about 1 tbsp fresh oregano, parsley, chives, thyme, whatever you like.

INSTRUCTIONS:

  1. Pound the breasts until they are no more than 1/4 inch. The thinner the better in terms of being able to fold them up easily.
  2. salt and pepper each side
  3. place 4-6 slices of pepperoni in the middle
  4. On top of each, a slice of sun-dried tomato
  5. Sprinkle with the parmesan cheese.
  6. Fold up and secure with toothpicks and twine.
  7. Refrigerate allowing everything to firm up a bit, for 30 min.
  8. Salt and pepper the flour.
  9. Whisk the egg with a tablespoon of water in a separate dish.
  10. Place the breadcrumbs and the herbs in another dish
  11. Dredge the chicken pieces in the flour, then in the egg and then in the breadcrumbs.
  12. Place on a rack over a baking dish.
  13. Place in a 425° oven for about 50 minutes or until internal temp is 165°.

SERVES: 4

SOURCE: Sherry Peyton

NOTES: other combos might be ham and Swiss cheese, roasted green chiles with Monterey cheese, spinach, shallots and blue cheese, mushrooms and goat cheese, Provolone and kale, olives and mozzarella. There is no end to combinations you can come up with.

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