Stuffed Pine Nut Crusted Chicken Breasts
Author: Lance Roll
Printed in the L.V.I.S. Centennial Cookbook
I prefer to use a chicken breast with its skin, wings, rib bones, and tenders attached. A skin-on chicken will tend to cook up more moist with more flavor. However, this recipe will adapt to a boneless, skinless chicken breast. Have your butcher cut the chicken the way you prefer.
8 single Frenched chicken breasts
8 ounces (225g) goat cheese, softened
1/2 ounce (15g) fresh basil, julienned
salt and pepper
1 cup (240ml) flour
4 eggs, lightly beaten
2 tablespoons (30ml) water
pinch of salt
1 cup (240ml) bread crumbs
2 cups (470ml) toasted pine nuts, ground
Make an incision in the meat of each breast. Combine basil and tomatoes with goat cheese. Spoon filling (or use a pastry bag) into breast incisions. Season chicken with salt and pepper.
Set up standard breading procedure, beginning to dip chicken first in flour, and then in eggs beaten with water and salt. Combine bread crumbs and pine nuts. Coat breasts. Place crusted breasts on a baking sheet. Cook at 425' (215'C) until chicken reaches an internal temperature of 165' (73'C). Chicken should be a deep brown. Serve whole or sliced.
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