Hey all! It's been a long time since I've posted a recipe, so here it goes!
Serves 2, scale up as needed.
2 chicken breasts, butterflied and pounded out thin (do it this way, it's much better than thin-sliced chicken breast)
1 8 oz package goat cheese
1/4 cup dried fruit (I prefer either dried cherries or black currants)
1/4 cup pine nuts
10 fresh basil leaves
2 tbsp canola oil
1 egg, beaten
1 tsp salt
1 tsp pepper (higher concentration of S&P than normal since it will be going in the egg mixture)
1 cup panko bread crumbs
1 cup flour
-Pre-heat oven to 375
-Prepare a baking sheet lined with aluminum foil
-If using cherries, give them a rough chop so the bits are about the size of a pea
-Toast the pine nuts until they're a medium brown and fragrant
-Wash, then chop the fresh basil leaves
-Combine the goat cheese, basil, pine nuts and fruit in a bowl until evenly mixed
-Place 1/4 of the mixture in the center of each of the pounded-out chicken breasts, then roll by bringing the thinner side in first, then the wider side. Secure with 2 toothpicks each
-Add salt and pepper to the egg mixture, stir
-Dredge chicken rolls in flour
-Dip the chicken breasts in the egg
-Roll in the panko
-Heat 2 tbsp canola oil in a medium frying pan at medium-high heat
-Sautee the chicken until golden brown on all sides
-Transfer chicken using tongs to the baking sheet
-Put in the oven for 15 minutes
I usually serve with rice pilaf and steamed asparagus, but roasted potatoes/roasted butternut squash, mostly any veggie you like will go well with this.
Suggested wine pairing: dry white, since it reads a little on the sweet side. Pinot Grigio works well.
All things cooking
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