Ingredients: |
Ingredients: 4 skinless, boneless chicken breast halves
Salt and Pepper
2 oz (60 g) fresh goat cheese
4 thin slices prosciutto
8 fresh sage leaves
2 cups (10 oz) flour
2 eggs, lightly beaten with 2 tbsp of water
2 cups (8 oz) fine dried bread crumbs
1/4 cup olive oil or grape seed oil
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Directions: |
Directions: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 breasts in half, creating a pocket for the stuffing.
Place each chicken breast between 2 pieces of parchment or waxed paper. Pound lightly with a mallet until each breast is about 3/4 inch thick. When all the breasts have been pounded, rub each piece lightly all over with olive oil.
Stuff each pocket with about 1 1/2 tbsp of goat cheese, spreading evenly, then follow with 1 slice of prosciutto and 2 sage leaves.
Arrange a plate with the flour, a bowl with the eggs, and plate with the bread crumbs on a work surface. Dredge each stuffed breast in the flour, shaking off excess. Dip it into the beaten egg mixture, then dredge in the bread crumbs.
Heat 2 tbsp of the oil in a large saute pan over medium heat. When the oil is hot, add 2 of the breaded chicken breasts to the pan. Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more. Using tongs, carefully turn the breasts and cook until golden on the second side and just becoming firm to the touch, about 2 minutes.
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. |
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