Tuesday, April 28, 2015

Addictive Stuffed and Breaded Chicken Breasts

Let me just say that if you're on a diet or watching calories, look away.  This is not a post for you.  This dish is delicious, but not low in fat or calories.  It's hearty and comforting.  

Our crew loves chicken in all of its forms- eggs, thighs, breasts, legs, whole chickens, wings, you name it.  Of all the cuts, the boneless skinless breast is the most boring on its own. The humble chicken breast gets an amazing make-over in this recipe.  It's stuffed with cream cheese, goat cheese, herbs, and bacon!  You can't go wrong with bacon.  It's nearly impossible to do so.  This recipe leave you with moist chicken, a crunchy crust, and a creamy sauce built in. 

Addictive Stuffed and Breaded Chicken
Yields 4-8 pieces

4 skinless, boneless chicken breasts
2 oz cream cheese (plain or vegetable cream cheese)
2 oz goat cheese (the soft spreadable kind)
2 cloves garlic finely minced
2 tablespoons fresh minced parsley
2 tablespoons thinly sliced scallions
4 slices cooked and crumbled bacon
1/2 cup heavy cream
1 cup of panko bread crumbs
1 tbsp of Italian seasoning (omit if using seasoned bread crumbs)
1 tbsp melted butter

Preheat oven to 400 degrees F.  In a bowl, combine cream cheese, goat cheese, garlic, parsley, scallions, and bacon.  Butterfly your chicken breasts and pound with a meat mallet until thin.  If the breasts are very large (my 4 were) cut each breast down the center seam to make 8.  If they are small, leave them whole.  Spoon a couple tablespoons of the cream cheese mixture onto one end of the open chicken breast. Roll the chicken breast, tucking in the sides as you go, to close it. In a shallow bowl put the heavy cream.  In a second shallow bowl, add breadcrumbs, melted butter, and seasoning if using.  Stir well to make sure the butter is equally distributed.  Holding the chicken breasts to keep them closed, carefully dip them into the heavy cream, then place them in the breading mixture and turning them to get them well coated. Place on a silicone baking mat or oiled pan. Bake in the oven for 35-40 minutes until no longer pink inside. If they are browning too quickly, place a bit of tin foil on top of them to allow the centers to cook before the outside burns. 

1 comment:

  1. I'm making a goal of running 15 miles next week... so I can eat this and enjoy every bite. holy awesome.