Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of Catupiry cheese
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Meat mallet
- Plastic wrap
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place each chicken breast between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. Season the chicken breasts with salt and pepper.
4. Spread a generous amount of Catupiry cheese over each chicken breast.
5. Roll up the chicken breasts tightly and secure them with toothpicks.
6. In a shallow dish, mix together the breadcrumbs, Parmesan cheese, and chopped parsley.
7. Roll the stuffed chicken breasts in the breadcrumb mixture until they are evenly coated.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the stuffed chicken breasts to the skillet and cook for 2-3 minutes on each side until they are golden brown.
10. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes until they are cooked through.
11. 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: 380
Fat: 20g
Carbohydrates: 12g
Protein: 35g
Substitutions for ingredients:
- Catupiry cheese can be substituted with cream cheese or ricotta cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped sun-dried tomatoes or spinach to the Catupiry cheese filling.
- Use different herbs and spices to season the breadcrumb mixture.
- Wrap the stuffed chicken breasts in bacon before baking.
Tips and tricks:
- Make sure to pound the chicken breasts evenly to ensure they cook evenly.
- Use toothpicks to secure the chicken breasts tightly.
- Let the chicken breasts rest for a few minutes before slicing them.
Storage instructions:
Store leftover Catupiry Stuffed Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the Catupiry Stuffed Chicken on a bed of rice or with roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp green salad or garlic bread.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or rice.
Troubleshooting advice:
- If the chicken breasts are too thick, they may not cook through in the oven. Make sure to pound them evenly.
- If the breadcrumb coating is not sticking to the chicken, try dipping the chicken in beaten egg before rolling it in the breadcrumbs.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Catupiry cheese is a popular Brazilian cheese that was first created in the 1910s. It is known for its creamy texture and mild flavor.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the Catupiry Stuffed Chicken with a side of rice or roasted vegetables for a complete meal.
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Region: Brazilian