Carolina Kitchen: Italian Stuffed Chicken Breasts
by The Dining Diva, Chef Molly Fowler
- 8 oz Goat cheese, crumbled
- 1/2 lb Mild Italian sausage, casings removed, meat crumbled and cooked
- 1/4 tsp Cayenne pepper
- Salt and pepper to taste
- 3 Tbsp Chopped fresh parsley or basil
- 4 Boneless, skinless chicken breast halves
- 1 Egg, beaten
- 1/2 Cup Flour
- 1 1/2 Cups Panko crumbs
- 1 tsp Dried Italian herbs
- 4 Tbsp Pecan oil
- Pasta sauce of your choice
- Shredded Parmesan cheese for garnish
- Basil chiffonade for garnish
- In a small bowl, combine the goat cheese, sausage, cayenne, parsley, and a dash of salt.
- With a sharp knife, make an incision along the side of each chicken breast and cut into the middle, making a pocket without cutting through the edges.
- Fill each breast with some of the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing.
- Season chicken breasts with salt and pepper.
- In a shallow bowl, mix the panko crumbs with the Italian herbs.
- Dip each chicken breast first into the flour to coat lightly, then into the beaten egg, and then into the crumb mixture. Be sure all sides are coated.
- If time permits, refrigerate the stuffed breasts for 30 minutes to allow the egg to dry and set the crumbs.
- In a large oven-proof fry pan, heat the oil over medium-high heat.
- Brown chicken on each side, turning only once.
- Place in a preheated 350° oven and bake 15-20 minutes.
- Serve over cooked orzo with a pasta sauce of your choice.