Chicken Breast stuffed with Seafood & Cheese Filler
Gourmet Cooking made easy
Substitute boneless Pork Chops for the Chicken Breast or Bacon & onion cheese filler for Seafood & cheese filler
Ingredients:
4-5 boneless (thick) chicken breast
170 grams (6 oz) Seafood cheese Filler
2 eggs
4-8 toothpicks
1/4 cup vegetable oil
1/4 cup olive oil
1/2 cup flour
1/4 cup milk
2 T fresh minced parsley
Directions:
Cooking instructions: Preheat oven to 3500 F
- Remove Seafood cheese Filler from refrigerator and allow to soften.
- Carefully cut a slit 2 inches long into breast along the thickest side towards the outside edge forming a pocket. careful not to cut the sides as filling will leak out.
- Fill chicken pockets with Seafood cheese filler, use toothpicks to close chicken breast opening.
- Lightly beat eggs and milk and set aside.
- Combine oils in frying heat to med. temp.
- Place flour in bowl and put breast (one at a time) in flour and coat both sides.
- Place breast in egg mixture, remove and place in frying pan to brown both sides.
- Transfer to roasting pan and bake 15 - 20 minutes or until no longer pink inside.
Remove toothpicks, garnish with fresh minced parsley.
Serve 4 - 5
