6 – 8 ounce boneless, skinless chicken breasts
1/3 pound ground Italian sausage, cooked crumbly, drained of grease and cooled
1/2 cup grated Romano cheese
3 cups grated Mozzarella cheese
1/2 cup roasted red pepper, diced and cooled
1/4 cup FRESH small torn basil leaves
2 cups all purpose flour
6 eggs, whisked
3 cups seasoned Italian bread crumbs
3 tablespoons avocado oil
- Preheat oven to 350°.
- Line a baking tray with foil LIGHTLY sprayed with non-stick cooking spray.
- Cover chicken breasts with plastic wrap and pound chicken breast (or pork chop) until all breasts are the same thickness around under 1/2 an inch.
- Mix together the Romano cheese, Mozzarella cheese, chopped peppers, crumbled sausage and basil pieces until well blended.
- Place about 1/2 cup of cheese mixture in the center of each chicken breast. Fold chicken breast over and seal edges with toothpicks.
- Set up a dredging station with flour, eggs and bread crumbs.
- Dredge each chicken breasts in flour, then eggs followed by bread crumbs.
- Heat oil in a large skillet over medium high heat.
- Add chicken breasts in batches, sauteing 2-3 minutes all sides until golden.
- Place chicken pieces on baking tray.
- Bake 8-10 minutes until cheese begins to ooze from the edges.
- Serve over prepared pasta or mashed potatoes.
- Top with Marsala sauce. (recipe below)
3 tablespoons avocado oil
1/4 cup shallot, diced
1 clove garlic, minced
1/2 pound Beech mushrooms
3 tablespoons WONDRA flour
1/2 cup Marsala wine
1 1/2 cups beef stock
FRESH ground sea salt and pepper, to taste
- Add oil to heavy hot saucepan.
- Add shallots, garlic and mushrooms, sautéing until mushrooms are tender.
- Add flour and cook about 1 minute.
- Deglaze pan with Marsala wine.
- Add beef stock and cook until thick and flavors are blended.
- Adjust seasoning and serve over meat and pasta.
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