Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 oz. Capra cheese, crumbled
- 1/4 cup pesto sauce
- 1/2 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/4 cup olive oil
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a meat mallet, pound each chicken breast to an even thickness of about 1/2 inch.
3. In a small bowl, mix together the Capra cheese and pesto sauce.
4. Spread the cheese and pesto mixture evenly over one side of each chicken breast.
5. Roll up each chicken breast tightly and secure with toothpicks.
6. In a shallow dish, mix together the flour, garlic powder, salt, and black pepper.
7. In another shallow dish, beat the eggs.
8. In a third shallow dish, place the breadcrumbs.
9. Dip each chicken breast in the flour mixture, shaking off any excess.
10. Dip each chicken breast in the beaten eggs, then coat in the breadcrumbs.
11. Heat the olive oil in a large skillet over medium-high heat.
12. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side, or until golden brown.
13. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 529
Fat: 27g
Carbohydrates: 32g
Protein: 40g
Sodium: 1283mg
Sugar: 2g
Substitutions for ingredients:
- Any type of soft cheese can be substituted for Capra cheese.
- Homemade or store-bought pesto sauce can be used.
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
Variations:
- Sun-dried tomatoes or roasted red peppers can be added to the cheese and pesto mixture.
- The chicken breasts can be stuffed with spinach and feta cheese instead of Capra cheese and pesto.
Tips and tricks:
- Use toothpicks to secure the chicken breasts tightly to prevent the filling from falling out.
- Make sure the chicken breasts are evenly pounded to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the chicken breasts.
Storage instructions:
Leftover chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken breasts in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken breasts sliced on a bed of mixed greens or with roasted vegetables.
Garnishes:
Garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side of garlic bread or a simple pasta dish.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Caesar salad
Troubleshooting advice:
- If the chicken breasts are not cooked through after baking, return them to the oven for an additional 5-10 minutes.
- If the breadcrumbs are not sticking to the chicken breasts, try pressing them on firmly or adding a little more beaten egg to the mixture.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure the chicken breasts are cooked to a safe internal temperature of 165°F.
Food history:
The combination of cheese and pesto is a classic Italian flavor pairing that has been enjoyed for centuries.
Flavor profiles:
The Capra cheese adds a tangy and slightly nutty flavor to the dish, while the pesto sauce provides a fresh and herbaceous taste.
Serving suggestions:
Serve the Capra Cheese and Pesto Stuffed Chicken Breasts with a glass of white wine or a cold beer.
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Region: Italian