Panko Breaded Stuffed Chicken
Friday, April 29, 2011 @ 12:18 AM
I bought some chicken breasts the other day, thinking I would make some awesome chicken strips but I changed my mind and made stuffed chicken breasts because... well, who doesn't love cheese? These turned out well and were super easy to make. Well worth making another time. See full entry for recipe.
I got the recipe from
here. I halfed the recipe because I only had two chicken breasts.
Start off by making the cheese filling.
Goat Cheese & Thyme Filling
1 tbsp unsalted butter, softened
2 tsps minced fresh thyme leaves
1 small garlic clove minced
3 oz cream cheese, softened
2 oz goat cheese, softened
1/8 tsp salt
1/8 tsp ground black pepper
Combine the ingredients until uniform.
(I used dried thyme because I was too lazy to buy fresh).
Breaded Chicken Breasts4 boneless skinless chicken beasts
breadcrumbs (I used panko)
2 tbsp vegetable oil
1 cup all-purpose flour
3 large eggs, lightly beaten
1 tsp dijon mustard
The original recipe calls for homemade breadcrumbs. Did not use that. In fact, I used panko breadcrumbs because I love them (regular breadcrumbs don't appeal to me for some reason). They worked beautifully.
1. Butterfly each chicken breast by slicing it lengthwise, almost in half. Open each up. Start from the thin end.
2. Put each cutlet between two pieces of saran wrap. Use a tenderizer or mallot to flatten each cutlet to 1/4" thickness.
3. Spoon about two tablespoons into each cutlet. Roll up the chicken breast tightly and press on the seam. Place in the refrigerator, seam down, for about an hour.
4. If you're ready to bake, preheat oven to 350F, or else you can store chicken in an airtight container and freeze it.
5. Mix flour, salt and pepper in a bowl. In a shallow bowl, whisk eggs and dijon mustard. Put breadcrumbs into a bowl. One at a time, coat the chicken breast with flour, then the egg mixture, and lastly the breadcrumbs.
6. Place chicken breasts on foil covered baking sheet. Bake for 40-45 minutes or until internal temperature is 150 degrees. Let stand for five minutes before serving.
Panko Breaded Stuffed Chicken
Friday, April 29, 2011 @ 12:18 AM
I bought some chicken breasts the other day, thinking I would make some awesome chicken strips but I changed my mind and made stuffed chicken breasts because... well, who doesn't love cheese? These turned out well and were super easy to make. Well worth making another time. See full entry for recipe.
I got the recipe from
here. I halfed the recipe because I only had two chicken breasts.
Start off by making the cheese filling.
Goat Cheese & Thyme Filling
1 tbsp unsalted butter, softened
2 tsps minced fresh thyme leaves
1 small garlic clove minced
3 oz cream cheese, softened
2 oz goat cheese, softened
1/8 tsp salt
1/8 tsp ground black pepper
Combine the ingredients until uniform.
(I used dried thyme because I was too lazy to buy fresh).
Breaded Chicken Breasts4 boneless skinless chicken beasts
breadcrumbs (I used panko)
2 tbsp vegetable oil
1 cup all-purpose flour
3 large eggs, lightly beaten
1 tsp dijon mustard
The original recipe calls for homemade breadcrumbs. Did not use that. In fact, I used panko breadcrumbs because I love them (regular breadcrumbs don't appeal to me for some reason). They worked beautifully.
1. Butterfly each chicken breast by slicing it lengthwise, almost in half. Open each up. Start from the thin end.
2. Put each cutlet between two pieces of saran wrap. Use a tenderizer or mallot to flatten each cutlet to 1/4" thickness.
3. Spoon about two tablespoons into each cutlet. Roll up the chicken breast tightly and press on the seam. Place in the refrigerator, seam down, for about an hour.
4. If you're ready to bake, preheat oven to 350F, or else you can store chicken in an airtight container and freeze it.
5. Mix flour, salt and pepper in a bowl. In a shallow bowl, whisk eggs and dijon mustard. Put breadcrumbs into a bowl. One at a time, coat the chicken breast with flour, then the egg mixture, and lastly the breadcrumbs.
6. Place chicken breasts on foil covered baking sheet. Bake for 40-45 minutes or until internal temperature is 150 degrees. Let stand for five minutes before serving.
