Totes McGoats Cheese Stuffed Chicken

goat cheese stuffed chicken

totally stuffed

Chicken, covered in breadcrumbs, stuffed with cheese. What could possibly be wrong with that? The secret for this goat cheese stuffed chicken is letting the stuffed cutlets chill in the fridge before dipping and dredging in the breadcrumbs. They’ll hold their shape that way, and allow the cheese mixture to set. I used marjoram and rosemary but feel free to use any herbs you like.

Goat Cheese Stuffed Chicken
– 4 boneless skinless chicken cutlets (about 5 to 6 oz each)
– 1 tablespoon of unsalted butter
– 1 medium shallot, minced
– 1 teaspoon of freshly chopped rosemary
– 1 teaspoon of freshly chopped marjoram
– 1 clove of garlic, minced or pressed
– 2 oz of cream cheese, softened
– 2 oz of goat cheese, softened
– 2 cups of breadcrumbs
– ½ cup of flour
– 2 eggs, lightly beaten
– 1 teaspoon of Dijon mustard
– Salt and pepper
– Olive oil

One at a time, place the chicken cutlets between two pieces of wax paper and pound with a meat mallet, or something similar, until lightly flattened. Pat the chicken dry and season with salt and pepper.

Melt the butter in a skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Stir in the rosemary, marjoram and garlic, and cook until fragrant, about 1 minute. Set aside to cool, and then combine with the sour cream and goat cheese, season to taste with salt and pepper, and mix until smooth.

Place the flattened chicken cutlets on a clean surface. Put a spoonful of filling near the tapered end of the cutlet, and then roll the chicken over the filling to a form a neat, tight package (or, as a neat as you can get it). Repeat with the remaining cutlets. Place the stuffed cutlets, seam-side down, on a large plate and refrigerate for 1 hour.

When ready to bake, heat your oven to 350º.

Put the breadcrumbs in a shallow bowl and combine with 1 tablespoon of olive oil. In another shallow bowl, combine the flour with ¼ teaspoon of salt and ⅛ teaspoon of pepper. In a third shallow bowl, whisk the eggs and Dijon mustard together. Working with 1 stuffed cutlet at a time, dredge it in the flour (shaking off any excess), then in the egg mixture, and then coat with breadcrumbs, gently pressing so they stick. Place the breaded cutlets at least 1 inch apart on a wire rack set over a large baking sheet. (Coating the wire rack with cooking spray will help prevent sticking.) Bake until the center of the chicken registers 160º to 165º, about 35 to 40 minutes. Let rest about 5 minutes, and then eat.

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