Ingredients
-
4
-
-
-
2
-
4
-
8
-
2
-
2
-
2
-
2
-
1/4
-
-
-
-
Directions
Goat Cheese-Stuffed Chicken Breasts, from Williams-Sonoma Bride & Groom Cookbook When I made it, I had to adjust the cooking time, so I made a change from the original recipe to adjust the cooking time depending on the thickness of the chicken Tools needed: large saute pan, boning knife, mallet or small frying pan, tongs, parchment/wax paper, and foil , from Williams-Sonoma Bride & Groom Cookbook When I made it, I had to adjust the cooking time, so I made a change from the original recipe to adjust the cooking time depending on the thickness of the chicken Tools needed: large saute pan, boning knife, mallet or small frying pan, tongs, parchment/wax paper, and foil
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Steps
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1
Done
|
Season the Chicken Breasts With Salt and Pepper on Both Sides. Use a Boning Knife to Cut a Horizontal Incision Into Each Breast, Without Cutting the Breast in Half, Creating a Pocket For Stuffing. |
|
2
Done
|
Place Each Chicken Breast Between 2 Pieces of Parchment or Waxed Paper. Pound Lightly With a Mallet or Small Frying Pan, Until Each Breast Is About 3/4 Inch (2 Cm) Thick. When All the Breasts Have Been Pounded, Rub Each Piece Lightly All Over With a Little of the Oil. |
|
3
Done
|
Stuff Each Pocket With About 1 1/2 Tbsp of the Goat Cheese, Spreading Evenly, Then Follow With 1 Slice of Prosciutto and 2 Sage Leaves. |
|
4
Done
|
Lightly Beat the Eggs With the Water, Set Aside. Arrange a Plate With the Flour, a Bowl With the Eggs, and a Plate With the Bread Crumbs on a Work Surface. Dredge Each Stuffed Breast in the Flour, Shaking Off the Excess. Dip It Into the Beaten Egg Mixture, Then Dredge in the Bread Crumbs. |
|
5
Done
|
Heat 2 Tbsp of the Oil in a Large Saute Pan Over Medium Heat. When the Oil Is Hot but not Smoking, Add 2 of the Breaded Chicken Breasts to the Pan. Do not Overlap the Pieces, or the Breasts Will Cook Unevenly. Cook For 1 Minute, Then Lower the Heat to Low and Continue to Cook For 2 Minutes More. Using Tongs, Keep Rotating the Chicken Breasts on Low Heat, Until They Are Cooked Through. |
|
6
Done
|
Transfer the Chicken Breasts to a Plate and Tent With Foil to Keep Warm While You Cook the Others in the Same Way, Adding More Oil to the Pan as Needed. Serve at Once. |
