Equipment
- Mallet or Rolling Pin
Ingredients
- 1 lb Chicken breast boneless skinless butterflied and pounded
- 3 tbsp Butter
- 4 oz Mushrooms sliced thin
- 4 oz Fontina cheese sliced
- 1/2 tsp Fresh thyme leaves
- 1/2 cup All-purpose flour
- 2 Eggs scrambled
- 1/2 cup Panko breadcrumbs
- 2 tbsp Extra-virgin olive oil
Sauce
- 6 tbsp Roasted red peppers drained well
- 1/2 cup Chicken broth
- 1 clove Garlic
- 3 tbsp Fresh parsley
Instructions
- Preheat the oven to 400°F.
- Butterfly the chicken breast by cutting it in half lengthwise to create thin even pieces; place a piece of plastic wrap over the chicken then lightly pound the chicken using a mallet or rolling pin to make the chicken an even thickness and enlarged so that it can be stuffed and rolled; then season both sides with salt and pepper.
- Heat the butter in a nonstick pan over medium heat. Add the mushrooms and thyme and saute for 5 - 7 minutes until soft. Remove from heat.
- Lay the fontina on the chicken and spoon the mushrooms into the center. Fold in the ends of the breast and roll the chicken up.
- Coat the chicken in flour, then dip into the eggs, then roll in the breadcrumbs. Make sure they are coated well.
- Heat the oil in a nonstick pan on medium heat. Sear the chicken rolls seam side down first and on all sides until golden brown.
- Place the chicken onto a baking sheet seam side down. Bake until an internal temperature of 160 degrees is reached using a thermometer. Let sit for 3 - 5 minutes before slicing.
Sauce:
- Place all of the ingredients in a blender, blend until smooth. Season with salt and pepper to taste.
Nutrition
Calories: 525kcal | Carbohydrates: 22g | Protein: 39g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 210mg | Sodium: 1063mg | Potassium: 677mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1033IU | Vitamin C: 18mg | Calcium: 214mg | Iron: 3mg
Stuffed Chicken Breast
Equipment
- Mallet or Rolling Pin
Ingredients
- 1 lb Chicken breast boneless skinless butterflied and pounded
- 3 tbsp Butter
- 4 oz Mushrooms sliced thin
- 4 oz Fontina cheese sliced
- 1/2 tsp Fresh thyme leaves
- 1/2 cup All-purpose flour
- 2 Eggs scrambled
- 1/2 cup Panko breadcrumbs
- 2 tbsp Extra-virgin olive oil
Sauce
- 6 tbsp Roasted red peppers drained well
- 1/2 cup Chicken broth
- 1 clove Garlic
- 3 tbsp Fresh parsley
Instructions
- Preheat the oven to 400°F.
- Butterfly the chicken breast by cutting it in half lengthwise to create thin even pieces; place a piece of plastic wrap over the chicken then lightly pound the chicken using a mallet or rolling pin to make the chicken an even thickness and enlarged so that it can be stuffed and rolled; then season both sides with salt and pepper.
- Heat the butter in a nonstick pan over medium heat. Add the mushrooms and thyme and saute for 5 - 7 minutes until soft. Remove from heat.
- Lay the fontina on the chicken and spoon the mushrooms into the center. Fold in the ends of the breast and roll the chicken up.
- Coat the chicken in flour, then dip into the eggs, then roll in the breadcrumbs. Make sure they are coated well.
- Heat the oil in a nonstick pan on medium heat. Sear the chicken rolls seam side down first and on all sides until golden brown.
- Place the chicken onto a baking sheet seam side down. Bake until an internal temperature of 160 degrees is reached using a thermometer. Let sit for 3 - 5 minutes before slicing.
Sauce:
- Place all of the ingredients in a blender, blend until smooth. Season with salt and pepper to taste.
Nutrition
Calories: 525kcalCarbohydrates: 22gProtein: 39gFat: 31gSaturated Fat: 13gCholesterol: 210mgSodium: 1063mgPotassium: 677mgFiber: 2gSugar: 2gVitamin A: 1033IUVitamin C: 18mgCalcium: 214mgIron: 3mg
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