Danny’s Asiago and Pesto Stuffed Chicken Breast


8 Boneless, skinless chicken breasts
1/2 cup shredded Asiago cheese
1/4 cup Basil pesto ( fresh or store bought)
1 Roasted red pepper, cut into strips
1 cup Bread crumbs
3 eggs
1/2 cup Chicken stock
1/2 white wine
salt and pepper
dry oregano
1/4 cup grated parmesan cheese

Cooking Instructions:

Pound chicken breasts with mallot until flat.
In center of each breast add 1 Tbsp. Asiago, 1 tsp. Pesto, 1 tsp. bread crumbs and a piece of roasted pepper.
Carefully roll breast and seal with toothpicks.
Beat eggs in a bowl and dip rolled breast in until covered.
In a seperate bowl add remaining bread crumbs, parmesan cheese, some dry oregano, salt and pepper. Dip each rolled breast in bread crumb mixture until coated.
Heat some vegetable oil in a frying pan and fry breasts until golden brown then place in an ovenproof baking dish.
Add chicken stock and wine to baking dish, cover with foil and place in a 400*f oven for 1/2 hour.

No comments:

Post a Comment