This is a nice interesting way to cook chicken. These breasts can be made in advance and frozen.
Filling
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Add Feta, Cheddar, Oregano and Ricotta to a suitable mixing bowl. Zest the lemon and add the zest. Squeeze the fresh lemon juice, remove the seeds and add the juice. Mix well and place in the fridge for now.
Chicken Breasts
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Slice the chicken breasts partial through the thickest part and butterfly. Take each breast and place in a large heavy duty ziplock freezer bag. Using a wooden mallet, pound the chicken out till it is approximately 1/4" thick and a uniform thickness.
Mise en place
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Prepare to stuff and bread the chicken breasts.
Place the flour in a small bowl.
Prepare the egg wash by adding an egg and the water in a small bowl and mixing well with a fork.
In a shallow wide bowl or deep plate spread out the panko breadcrumbs.
On a plate, smooth out one of the flattened chicken breasts. Add 2-3 tablespoons of the filling, roll up the near edge, fold in the ends and carefully roll up the chicken breast. Tightly wrap the rolled chicken breast in plastic wrap and place on a tray. Once all the chicken breasts are stuffed and wrapped place them in the freezer on the tray for 30 mins or so. Chill them, but do NOT allow them to freeze. This will help to hold them together for the next step.
Unwrap the chilled stuffed chicken breast. Carefully roll in the flour. Then dip in the egg wash. Then carefully roll in the Panko bread crumbs and the re-wrap in the plastic wrap and return to the freezer. Allow to chill in the freezer for another 20-30 mins.
In a non stick fry pan heat the oil until it is just about ready to smoke. Fry each stuffed chicken breast on each side just until the coating becomes golden brown. About 2 mins a side. Do this in small batches so as not to cool off the oil to much. Remove and place on a drain tray or paper towel.
Preheat oven to 350. Place the chicken on a non-stick backing tray and place in the oven @ 350 for 30 mins. When done, the cheese should be oozing from the ends of the chicken breasts. Remove, plate and enjoy!
If you wish to make these in advance simply leave them in the freezer after they have been breaded. The plastic wrap will come off fine even when frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1532 | ||
Calories from Fat: 920 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.2g | 136 % | |
Saturated Fat 38.8g | 194 % | |
Monounsaturated Fat 37.4g | ||
Polyunsanturated Fat 20.3g | ||
Cholesterol 264.3mg | 81 % | |
Sodium 2936.3mg | 101 % | |
Potassium 700.2mg | 18 % | |
Total Carbohydrate 85.3g | 25 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 81g | ||
Protein 70.9g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1532
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