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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Basil Stuffed Chicken Breasts Recipe

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This recipe for Basil Stuffed Chicken Breasts, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Huit

Category:
Category:

Ingredients:  
Ingredients:  
6 slices bacon
2 c. coarsely chopped basil
1 small garlic clove
1/4 c. EVOO
1/2 tsp. fresh lemon juice
salt
4 skinless, boneless chicken breasts, halved diagonally
Freshly ground pepper
1 c. flour
2 lg. eggs, lightly beaten
1 c. fine fresh bread crumbs
2 tbsp. unsalted butter
2 tbsp. pure olive oil

Directions:
Directions:
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken. Thickly slice the chicken and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
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