HungryForever

Stuffed Pine Nut Crusted Chicken Breasts

“I prefer to use a chicken breast with its skin, wings, rib bones, and tenders attached. A skin-on chicken will tend to cook up more moist with more flavor. However, this recipe will adapt to a boneless, skinless chicken breast. Have your butcher cut the chicken the way you prefer.”

Ingredients

8 single Frenched chicken breasts
8ounces goat cheesesoftened, 225g
1/2ounce fresh basiljulienned, 15g
salt and pepper
1cup flour240ml
4 eggslightly beaten
2tablespoons Water30ml
pinch of Salt
1cup bread crumbs240ml
2cups toasted pine nutsground, 470ml

Instructions

Make an incision in the meat of each breast. Combine basil and tomatoes with goat cheese. Spoon filling (or use a pastry bag) into breast incisions. Season chicken with salt and pepper.
Set up standard breading procedure, beginning to dip chicken first in flour, and then in eggs beaten with water and salt. Combine bread crumbs and pine nuts. Coat breasts. Place crusted breasts on a baking sheet. Cook at 425′ (215’C) until chicken reaches an internal temperature of 165′ (73’C). Chicken should be a deep brown. Serve whole or sliced.