Chicken breast can be prepared a million ways. Most people tend to over cook it until it becomes dry and unpleasant to eat. This recipe requires a little preperation and results in juicy, tender, succulent breast with a crispy coating and a nice punch of flavor from Asiago cheese. There are obviously many ingredients that can be used in a stuffed breast but I found this to be a great combination with both mild and bold flavors.
8 Boneless, skinless chicken breasts
1/2 cup shredded Asiago cheese
1/2 cup Basil pesto ( fresh or store bought)
1 Roasted red pepper, cut into strips
1 cup Bread crumbs
1/2 cup Chicken stock
1/2 cup White wine
Salt and Pepper
1/4 cup Grated parmigiano cheese
Pound chicken breasts with mallot until flat.
In center of each breast add 1 Tbsp. Asiago, 1 tsp. Pesto, 1 tsp. bread crumbs and a piece of roasted pepper.
Carefully roll breast and seal with toothpicks.
Beat eggs in a bowl and dip rolled breast in, making sure they are entirely coated.
In a seperate bowl add remaining bread crumbs, parmigiano cheese, some dry oregano, salt and pepper.
Dip each rolled breast in bread crumb mixture until coated.
Heat some vegetable oil in a frying pan and fry breasts until golden brown on all sides (approx 10 minutes) then place in an ovenproof baking dish.
Add chicken stock and wine to baking dish, cover with foil and place in a 400*f oven for 1/2 hour.
Prep. time 20 minutes
Cooking time 40 minutes