Monday, March 11, 2013

Stuffed Chicken Breasts

One of the first dinners I made after the whole I'm not cooking for anyone thing was a fantastic stuffed chicken breast.  I have never tried to do stuffed anything before and it was a lot of fun to do.

I started by butterflying my chicken breasts I wish that I had a meat mallet to thin out the breasts.  Unfortunately it got lost in a move and I never remember I need to buy a new one until I actually go to use it.    
Put in a smear of spinach pesto and fresh mozzarella balls cut into half in each breast.   Then I coated the breasts in flour, then eggs, and finally panko bread crumbs with Parmesan cheese.


I fried the chicken breasts until each side was beautiful golden brown.  Then we baked them on a rack to make sure they were cooked all the way through.  Keeping them lifted made sure that they didn't get soggy.  The final touches for dinner was a cheesy orzo and sauteed spinach and garlic. 
Hello yummy!!!  Everyone enjoyed dinner that night and begged me to make it again soon.  I think it will become a part of our regular rotation of meals.

 Stuffed Chicken Breasts

4 Chicken Breasts, fresh mozzarella balls (or sliced mozzarella), pesto
3 Eggs
1 C. Flour
1 C. Panko Bread Crumbs mixed with 1/4 C. Parmesan Cheese Grated

Butterfly the chicken breasts so they are uniform on each side.  Inside gets a spread of pesto and mozzarella (keep it away from the edges).  Cover in flour, dip into the eggs and then coat in Panko Bread Crumbs.  Fry until golden on each side.  If the temperature of the meat doesn't come up to 180 degrees bake until  safe.  Enjoy!!!!

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