Wednesday, August 31, 2011

Stuffed Chicken Breast

Today I'm bringing you another of my Mom's favorite recipes: "Stuffed Chicken Breast", I hope you like it as much as I do!

Serves 4
Ingredients:

4 chicken breasts
2 sausage links (hot dog links or 1 cup of smoke ham chopped in small pieces)
3 slices of bacon
1 onion finely chopped
1 bell pepper finely chopped, any color you want.
2 teaspoons of minced garlic
1/2 cup of minced black olives
1/3 cup of shredded mozzarella cheese(more if you like cheesy fillings)
1/2 cup of flour
2 cups of fresh breadcrumbs...
2 eggs
salt and black pepper to taste
1 tablespoon of extra virgin olive oil
Cooking spray

To make the fresh breadcrumbs:
4-6 slices of bread (stale bread, any kind you want)
1/2 tablespoon of fresh rosemary
1/2 tablespoon of fresh thyme
1/4 cup of Parmesan cheese
salt and ground black pepper to taste

Chop the sausage and bacon into small pieces. Set aside.

Beat the eggs together, season with a pinch of salt and black pepper. Beat well and set aside.

Chop the bread in big chunks, (remove crust if you want to). Place in a Food Processor or Blender

blend together with the fresh rosemary and fresh thyme. Season with salt and black pepper to taste. Blend until you get the desire texture.

Chicken: Grab a very sharp knife and start making a pocket on the thickest side of each breast, cut almost through the other side of the breast, but not all the way through. Start the pocket about 1/4 inch from the top and end it about 1/4 inch from the end.

Place the chicken and the eggs back in the refrigerator while we cook the filling.

In a large skillet heat up 1 tablespoon of extra virgin olive oil, stir in the chopped sausage and bacon, cook until brown, for about 5 minutes on medium high.
Stir in the bell pepper, onion and garlic, season with half a teaspoon of salt and half a teaspoon of ground black pepper. Continue to cook for about 5 minutes or until the onion and pepper become tender.

Turn off the heat, and stir in the chopped black olives and
shredded mozzarella. Let it cool for a bit.

Stuff the chicken pockets with the filling, add as much or as little as you want and secure the opening with a toothpick. Repeat this process until you are done.

Coat the chicken with the flour on both sides.
Dip in the egg wash, make sure the chicken is completely soak with the egg and finally coat the chicken breasts with the breadcrumbs.

Spray with cooking spray on both sides and bake at 400 degrees for about 20-25 minutes or until the chicken is completely cooked.


I served it with baby greens and white rice
and garnish with fresh parsley...and that's it enjoy!!


To  watch this video recipe click HERE!

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