By Todd Barron @ FoodieCuisine.com
Stuffed Chicken with Cheese, on Fresh Pasta
I made stuffed chicken for my mother-in-law for her birthday dinner and then again for more family on Christmas Eve. Both times everyone really enjoyed the dinner and so here I present it to you! It is not as complicated as it sounds once you get the hang of things.
For the stuffing
- Mix the goat cheese, sun-dried tomatoes, tarragon, and garlic in a large bowl.
- Season to taste with salt, pepper, and cayenne.
Prep for the chicken
- Whisk 1 egg per chicken breast in a large bowl. Set aside.
- Blend a full load of French bread in a food processor until it forms fine crumbs.
- Place the crumbs in a large bowl.
For each chicken breast (make as many or as few as you want)
- Place a chicken breast in a large gallon-sized baggie. Use a meat tenderizer (hammer) to flatten the chicken breast until it is thin (about twice the size.)
- Salt and pepper to taste.
- Place 1-2 Tablespoons of the stuffing on the end of chicken breast.
- Roll the chicken breast tightly.
- Dredge the chicken roll in flour and shake off excess flour.
- Dip the chicken roll into the egg mixture and coat evenly.
- Dredge the chicken roll into the bread crumb mixture, coat evenly, and place on the wire rack.
Cooking the chicken
- Heat your oven to 400 degrees F.
- Heat a large pot of vegetable oil to 360 degrees F.
- Fry each chicken roll for 2-3 minutes, rotating as it brown, until brown on each side.
- Remove each chicken roll and place on a cookie sheet.
- Once all of the chicken is fried, place the cookie sheet in the oven for 15-30 minutes depending on your oven.
- Use a thermometer to check the chicken and remove it from the oven when the internal temp, at the thickest point on each roll, reaches 145 degrees F.
- Remove the sheet from the oven and let the chicken rest for 5 minutes (it will continue to cook as it rests.)
- Slice each chicken roll into 4-5 pieces and serve.
- Top with grated Asiago cheese for extra flavor.
I served the chicken with fresh angel hair pasta and a homemade mushroom alfredo sauce. Enjoy!
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