Chicken Breasts with Two Cheeses

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

4 skinless, boneless grain-fed chicken breasts
Salt and freshly ground pepper, to taste
120 g (4 oz) Friulano cheese
1 egg
30 ml (2 tbsp) milk
Flour, as required
375 ml (1 1/2 cups / 90 g) Parmesan cheese, freshly grated
90 ml (6 tbsp) butter

Directions

  1. Remove the inner fillets from the chicken breasts and keep for another recipe.
  2. Pound the breasts with a mallet to flatten to about twice the original size. Season with salt and pepper to taste.
  3. Cut the cheese in 4 slices and place one slice on each chicken breast. Fold over and press well to seal, recreating the shape of the original chicken breast.
  4. Refrigerate 1 hour.
  5. Beat the egg with the milk and set aside in a shallow dish.
  6. Flour the stuffed breasts lightly, dip in the beaten egg and coat with grated Parmesan, pressing the cheese into the meat with your hands.
  7. Refrigerate 1 hour.
  8. Preheat oven to 190°C / 375°F.
  9. In a large non-stick skillet, melt the butter until it is frothy and golden. Brown the chicken breasts on both sides over medium heat.
  10. Transfer carefully to a baking dish and finish in the oven for 10 minutes.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2546

Chicken Breasts with Two Cheeses
Chicken Breasts with Two Cheeses