Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of casera cheese, crumbled
- 1/2 cup of walnuts, chopped
- 1/4 cup of breadcrumbs
- 1 egg
- 1/4 cup of milk
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Using a meat mallet, pound the chicken breasts until they are an even thickness.
3. In a bowl, mix together the casera cheese, chopped walnuts, and breadcrumbs.
4. In another bowl, whisk together the egg and milk.
5. Season the chicken breasts with salt and pepper.
6. Spoon the cheese and walnut mixture onto one half of each chicken breast.
7. Fold the other half of the chicken breast over the cheese and walnut mixture, and secure with toothpicks.
8. Dip each stuffed chicken breast into the egg and milk mixture, and then coat with breadcrumbs.
9. Heat a large skillet over medium-high heat, and add enough olive oil to coat the bottom of the pan.
10. Add the stuffed chicken breasts to the skillet, and cook for 3-4 minutes on each side, or until golden brown.
11. Transfer the chicken breasts to a baking dish, and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
12. Remove the toothpicks before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 25g
Carbohydrates per serving: 9g
Protein per serving: 40g
Substitutions for ingredients:
- Casera cheese can be substituted with feta cheese or goat cheese.
- Walnuts can be substituted with pecans or almonds.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the cheese and walnut mixture.
- Stuff the chicken breasts with sun-dried tomatoes or roasted red peppers.
- Use different types of cheese, such as blue cheese or cheddar.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Use toothpicks to secure the chicken breasts closed so that the cheese and walnut mixture doesn't fall out.
- Don't overcook the chicken breasts, as they will become dry.
Storage instructions:
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed chicken breasts on a bed of mixed greens or roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the cheese and walnut mixture is falling out of the chicken breasts, try using more toothpicks to secure them closed.
- If the chicken breasts are cooking too quickly on the outside but are still raw on the inside, lower the heat and cook for a longer period of time.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Casera cheese is a type of Mexican cheese that is similar to feta cheese. It is made from cow's milk and has a tangy, salty flavor.
Flavor profiles:
The casera cheese and walnut stuffing adds a rich, nutty flavor to the chicken, while the breadcrumbs add a crispy texture.
Serving suggestions:
Serve the stuffed chicken breasts with a side of roasted vegetables or a simple salad for a delicious and satisfying meal.
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Region: Italian