Oct 21, 2013
Filled with ham and cheese, this classic stuffed chicken dish is always a hit. If desired, serve with a mix of baby carrots and Swiss Chard sautéed in butter and olive oil.
1 cup flour
Salt and freshly ground pepper, to taste
2 cups to 2 1/2 cups panko bread crumbs
4 large chicken breasts, boneless and skinless
4 Gruyère cheese slices
4 mozzarella cheese slices
2 slices of deli smoked ham, cut in half
2 tbsp. olive oil
3 tbsp. butter
Preheat oven to 400 degrees F.
Set up breading station: Add flour to first bowl or shallow baking dish and season with salt and pepper. Add eggs to second bowl or shallow baking dish and beat to combine. Add to third bowl or baking panko bread crumbs. Set aside.
To butterfly each chicken breast: Without slicing all the way through, cut the chicken breast in half horizontally and open up like a book into one bigger piece. Place between 2 sheets of plastic wrap or parchment paper. With meat mallet or rolling pin, evenly pound to 1/3-inch thickness.
To stuff each chicken breast: Leaving at least a 1/2-inch border, add ham, Gruyère and mozzarella slices to the center of one half of the chicken breast. Fold the unfilled half over the filled half. Make sure the filling is concealed completely. Secure with a toothpick(s). Season with salt and pepper.
Dredge each stuffed chicken breast in seasoned flour, shaking off excess. Then dip in eggs and coat in panko bread crumbs.
Heat a large fry pan over medium high heat. Add olive oil and butter. When oil is hot, add stuffed chicken breasts. Fry until breading is golden brown, about 3 to 4 minutes per side.
Transfer to baking sheet lined with parchment paper. Bake until chicken is cooked through, about 15 to 20 minutes, depending on thickness of chicken breast.
Yield: 4 servings.