Tuesday, December 14, 2010

Stuffed Chicken Breasts with Apples and Goat Cheese

Boy, this is really turning into a food blog isn't it?

Last night for dinner I tried out an experiment from Delish, a recipe for stuffed chicken breasts with apples and goat cheese. Generally, I'm not a poultry fan, but I saw apples and goat cheese and I had to try it. Other than the fact that it turned out I do not have a meat tenderizer (which I thought I did have, so I used a pasta jar instead), I think it turned out to be a success. Just let it cool a little bit before you eat it, that cheese gets hot!

Here is the information from their website with my changes:

* 6 large (about 2 pounds) boneless, skinless chicken breast halves
* 3 ounce(s) goat cheese
* 2 teaspoon(s) finely grated lemon rind
* 1 large firm apple, peeled, cored, and shredded (you can do this in your cheese grater or just finely chop it)
* All-purpose flour for dusting
* 1 large egg
* 1 1/3 cup(s) fresh bread crumbs
* 2 tablespoon(s) unsalted butter
* 4 tablespoon(s) olive oil


1. Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.
2. Combine the goat cheese, lemon rind, and apple. Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold each breast in half and press the edges together, forming a pocket.
3. Sprinkle the flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumbs, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature.)
4. In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side. Drain on paper towels and serve.

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