{"id":1648,"date":"2012-01-10T18:57:58","date_gmt":"2012-01-11T00:57:58","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1648"},"modified":"2012-02-01T07:56:20","modified_gmt":"2012-02-01T13:56:20","slug":"chicken-stuffed-with-cheese-sun-dried-tomatoes-and-tarragon","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/american-cuisine\/chicken-stuffed-with-cheese-sun-dried-tomatoes-and-tarragon\/","title":{"rendered":"Chicken Stuffed with Cheese, Sun-Dried Tomatoes, and Tarragon"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Stuffed Chicken with Cheese, on Fresh Pasta<\/p><\/div>\n

I made stuffed chicken for my mother-in-law for her birthday dinner and then again for more family on Christmas Eve.\u00a0 Both times everyone really enjoyed the dinner and so here I present it to you!\u00a0 It is not as complicated as it sounds once you get the hang of things.<\/p>\n

For the stuffing<\/strong><\/p>\n

    \n
  • Mix the goat cheese, sun-dried tomatoes, tarragon, and garlic in a large bowl.<\/li>\n
  • Season to taste with salt, pepper, and cayenne.<\/li>\n<\/ul>\n

    Prep for the chicken<\/strong><\/p>\n

      \n
    • Whisk\u00a01 egg per chicken breast in a large bowl.\u00a0 Set aside.<\/li>\n
    • Blend a full load of French bread in a food processor until it forms fine crumbs.<\/li>\n
    • Place the crumbs in a large bowl.<\/li>\n<\/ul>\n

      For each chicken breast (make as many or as few as you want)<\/strong><\/p>\n

        \n
      • Place a chicken breast in a large gallon-sized baggie.\u00a0 Use a meat tenderizer (hammer) to flatten the chicken breast until it is thin (about twice the size.)<\/li>\n
      • Salt and pepper to taste.<\/li>\n
      • Place 1-2 Tablespoons of the stuffing on the end of chicken breast.<\/li>\n
      • Roll the chicken breast tightly.<\/li>\n
      • Dredge the chicken roll in flour and shake off excess flour.<\/li>\n
      • Dip the chicken roll into the egg mixture and coat evenly.<\/li>\n
      • Dredge the chicken roll into the bread crumb mixture, coat evenly, and place on the wire rack.<\/li>\n<\/ul>\n

        Cooking the chicken<\/strong><\/p>\n

          \n
        • Heat your oven to 400 degrees F.<\/li>\n
        • Heat a large pot of vegetable oil to 360 degrees F.<\/li>\n
        • Fry each chicken roll for 2-3 minutes, rotating as it brown, until brown on each side.<\/li>\n
        • Remove each chicken roll and place on a cookie sheet.<\/li>\n
        • Once all of the chicken is fried, place the cookie sheet in the oven for 15-30 minutes depending on your oven.<\/li>\n
        • 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.<\/li>\n
        • Remove the sheet from the oven and let the chicken rest for\u00a05 minutes (it will continue to cook as it rests.)<\/li>\n
        • Slice each chicken roll into 4-5 pieces and serve.<\/li>\n
        • Top with grated Asiago cheese for extra flavor.<\/li>\n<\/ul>\n

          I served the chicken with fresh angel hair pasta and a homemade mushroom alfredo sauce.\u00a0 Enjoy!<\/p>\n

          \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

          By Todd Barron @ FoodieCuisine.com I made stuffed chicken for my mother-in-law for her birthday dinner and then again for more family on Christmas Eve.\u00a0 Both times everyone really enjoyed the dinner and so here I present it to you!\u00a0 It is not as complicated as it sounds once you get the hang of things. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,328,350],"tags":[593,50,592,16],"class_list":["post-1648","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-french-cuisine","category-recipes","tag-alfredo","tag-cheese","tag-mushroom","tag-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1648"}],"version-history":[{"count":9,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1648\/revisions"}],"predecessor-version":[{"id":1775,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1648\/revisions\/1775"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1648"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}