Carolina Kitchen: Italian Stuffed Chicken Breasts

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


  1. In a small bowl, combine the goat cheese, sausage, cayenne, parsley, and a dash of salt.
  2. 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.
  3. Fill each breast with some of the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing.
  4. Season chicken breasts with salt and pepper.
  5. In a shallow bowl, mix the panko crumbs with the Italian herbs.
  6. 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.
  7. If time permits, refrigerate the stuffed breasts for 30 minutes to allow the egg to dry and set the crumbs.
  8. In a large oven-proof fry pan, heat the oil over medium-high heat.
  9. Brown chicken on each side, turning only once.
  10. Place in a preheated 350° oven and bake 15-20 minutes.
  11. Serve over cooked orzo with a pasta sauce of your choice.
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