Heres the recipe for the stuffed chicken Parmesan I did on air this past week. Stuffed Chicken Breasts Serve 3 • 1/2 cup coarsely grated Fontina cheese • 1/3 cup (packed) soft garlic-herb cheese (such as Boursin) • 1/3 cup (packed) chopped prosciutto • 2 tablespoons chopped fresh basil • 3 large boneless chicken breast halves butterflied • 2 large eggs beaten • 1 cup grated parmesan cheese • 2 cups favorite pasta sauce Pat each chicken breast with a paper towel to make sure they are dry. Open each split breast and add 1/3 of each ingredient to the breast then hold closed with a tooth pick. Dip each chicken breast in the egg, then press it into a plate of parmesan cheese, try to cover well. Preheat the flip pan on medium to medium high heat for 2 minutes with griddle side facing up. Add the chicken breasts and cook for 4 minutes per side with pan open, turning with tongs, Close the lid, Flip and open to add the pasta sauce. Close and cook 10 minutes longer on medium… Optional…when being super cheesey top with Mozzarella for the last 2 minutes.
Posted on: Fri, 19 Dec 2014 13:26:43 +0000
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