After looking through each and every one of Curtis Stone's recipes in Relaxed Cooking With Curtis Stone, I was impressed with his crumbed chicken breasts with cheese filling...gosh... it was as good as it looks in the picture shown in the book. I had to try this simple yet make me go wild chicken dish. I love his style of cooking...simple yet delicious...perfect for a working momsie like me who has no time to cook elaborate dishes :p I love his books...haha I know I have said this many times...seriously his recipes are great!
This is a tasty and flavorful chicken dish that really impressed my Piggies. I added slices of ham and instead of swiss cheese, I used mozzarella , since I still have a block of it left in the fridge. Garnish with vine tomatoes and caramelized pineapple. Who wouldn't be impressed ??? especially my Piggies....so easy to make them happy...just a simple piece of oven baked crumbed chicken breast , lol!
I love the japanese bread crumbs thatI bought from the 100yen shop
crispness that can lasts till the last bite
this can make my Piggies go wild...with the melted mozzarella oozing out....
crispness on the outside and moist and juicy inside...yum yum
I added the ham ...it turned out great...Josh loves it with ham
Crumbed Chicken Breasts Filled With Swiss Cheese - adapted from
Relaxed Cooking With Curtis Stone
Four 8- ounce organic boneless, skinless chicken breasts,
preferably with the wing attached and the wing bone trimmed
(you can ask your butcher to do this)
One4 ounce piece of Swiss cheese, such as Emmentaler * I use mozzarella cheese
cut into four 3- inch sticks
Salt and freshly ground black pepper
1/2 cup all-purpose flour * I use potato flour
2 large eggs
3/4 cup plain dry breadcrumbs
5 tbsp olive oil
2 cups broccoli florets * I use cherry tomato and caramelized pineapple
Preheat the oven to 350°F . Place the chicken breasts on a work surface with the smooth side of the breasts facing down. Gently fold back the tenderloin fillet while keeping it attached along the outer edge. ( The tenderloin is the long strip of meat that runs down the length of the breast and tapers at the end) Using the tip of a sharp knife, cut a small pocket into the thick portion of each chicken breast, from the center toward the thick end of the breast, away from the tenderloin, making a pocket that is large enough to fit a piece of cheese. Insert the cheese into the pockets. Fold the tenderloin fillet back over the pocket. Sprinkle the chicken breasts with salt and pepper.
Place the flour in a shallow bowl. Whisk the eggs to blend in another shallow bowl. Place the breadcrumbs in a third shallow bowl. Working with 1 chicken breast at a time, lightly dust the chicken breast with the flour. Then carefully dip them into the egg to coat. Finally, coat the chicken breasts with the breadcrumbs.
Place a very large ovenproof nonstick saute pan over medium heat. Drizzle 3 tbsp of olive oil into the hot pan. Place the chicken breasts, tenderloin side up, in the hot pan and dry slowly for about 5 minutes, or until the breadcrumbs are golden brown on the bottom. Turn the chicken breasts over. Drizzle the remaining 2 tbsp olive oil around the chicken breasts, and gently shake the pan to ensure that the oil costs the bottom of the pan.
Transfer the pan to the oven and bake the chicken breasts for about 10 minutes, or unti l they are cooked through and the cheese has melted. Using pot holders, remove the pan from the oven and let the chicken breasts rest for about 4 minutes.
Meanwhile, bring a large pot of water to a rapid boil. Add the broccoli florets and cook for 4 minutes or until the broccoli is crisp tender. Drain the broccoli is crisp- tender. Drain the broccoli and season it with salt and pepper. Divide the broccoli among 4 serving plates.
Slice the chicken breasts and serve with the broccoli.
* Note, I garnished with cherry on-vine tomatoes and caramelized pineapple instead of broccoli :))
Enjoy and have a great weekend :)
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