Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 oz. goat cheese
- 1/4 cup pesto
- 1/4 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 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.
2. Using a meat mallet, pound the chicken breasts to an even thickness.
3. In a small bowl, mix together the goat cheese and pesto.
4. Season the chicken breasts with salt and pepper.
5. Spoon the goat cheese and pesto mixture onto the center of each chicken breast.
6. Roll up the chicken breasts and secure with toothpicks.
7. In three separate bowls, place the flour, beaten egg, and breadcrumbs.
8. Dip each chicken breast in the flour, then the egg, and finally the breadcrumbs, making sure to coat evenly.
9. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
10. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, 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 internal temperature reaches 165°F.
12. Remove the toothpicks before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 18g
Protein: 38g
Carbohydrates: 13g
Fiber: 1g
Sugar: 1g
Sodium: 590mg
Substitutions for ingredients:
- Feta cheese can be substituted for goat cheese.
- Sun-dried tomato pesto can be used in place of traditional pesto.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the goat cheese and pesto mixture.
- Use turkey or pork instead of chicken.
Tips and tricks:
- Use a toothpick to secure the chicken breasts and prevent the filling from falling out.
- Make sure to pound the chicken breasts to an even thickness for even cooking.
- If the breadcrumbs are not sticking to the chicken, try pressing them into the chicken with your fingers.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken breasts sliced on a bed of greens or with roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with roasted vegetables, a side salad, or garlic mashed potatoes.
Troubleshooting advice:
- If the chicken is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
- If the filling is leaking out of the chicken, try using more toothpicks to secure it.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Stuffed chicken has been a popular dish for centuries, with variations found in many different cuisines.
Flavor profiles:
This dish is savory and tangy, with the creamy goat cheese and pesto complementing the tender chicken.
Serving suggestions:
Serve the chicken with a side salad or roasted vegetables for a complete meal.
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Region: Italian