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Chicken Breast Stuffed with Mozzarella & Canadian Bacon Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 oz. whole milk mozzarella, chopped
1 oz. Canadian bacon, chopped
1/2 tsp. dried basil, crumbled
2 (1/2 lb. ea) skinless boneless whole chicken breast flattened to 3/8-inch
flour seasoned with salt & pepper for dredging
1 large egg, lightly beaten
1 c. fine fresh bread crumbs
1 1/2 Tbsp. olive oil
1 Tbsp. thinly sliced scallion greens
1 1/2 Tbsp. unsalted butter
1 Tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
1 1/2 Tbsp
Directions:
Directions:
In a small bowl toss together the mozzarella, the bacon, and the basil; spoon mixture onto half of each chicken breast and fold the other halves over it, pressing the edges together (might want to secure with a toothpick). Dredge the chicken in the flour, shaking off any excess, dip it in the egg, coating it well, and roll it in the bread crumbs, patting the crumbs onto it to make them adhere. In a heavy skillet heat the olive oil over moderate heat until it is hot but not smoking. In it cook the chicken, turning it once, for 10 to 12 minutes, or until the juices run clear when the chicken is pierced with a skewer. Transfer to a heated platter. Wipe the skillet with paper towels and in it cook the scallions in the butter over moderately low heat, stirring, for 2 minutes. Add parsley and lemon juice; salt and pepper to taste; pour the sauce over the chicken.
Number of Servings: 2
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This has been a hit of guests in our home... and for a progressive dinner. Easy to make to serve any number of servings.

 

 

 

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