Best Stuffed Chicken Ever - so Easy |
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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 4 |
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I was really craving baked goat cheese with bruschetta from a restaurant I regularly go to, so I decided to make a chicken dish inspired by this craving. It's delicious and so simple! Ingredients:
4 boneless skinless chicken breast halves |
2 slightly beaten eggs |
1/2 cup breadcrumbs (or crushed corn flakes) |
2 teaspoons dried parsley |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons olive oil or 2 tablespoons cooking oil |
1 cup soft fresh goat cheese |
1/2 cup all-purpose flour |
2 cups chunky salsa (store bought or homemade) |
8 asparagus spears (optional) |
Directions:
1. Using a sharp knife, carefully cut a pocket in the side of each breat half. Stuff or spread each with about 1/4 cup of goat cheese and if you want, place 2 sticks of asparagus inside as well.
2. Combine flour, salt, and pepper. Coat stuffed chicken breasts with flour mixture.
3. Dip floured chicken breats in beaten eggs, then coat generously with bread crumbs mixed with dried parsley.
4. Preheat oven at 375 degrees. Meanwhile, in a large ovenproof skillet, cook chicken in hot oil over medium heat for 4 to 6 minutes or until browned, only turning once.
5. Transfer skillet to oven when heated. Bake, uncovered for 15-18 minutes, or until chicken is no longer pink.
6. Serve with salsa or bruschetta on the side, or on top, and enjoy!
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