CRISPY CHICKEN WITH GOAT CHEESE & SUN DRIED TOMATOES
A delicious baked chicken breast stuffed with a tasty goat cheese and sun dried tomato filling, topped with a crunchy panko breading.
Ingredients
Chicken
- 4 boneless skinless chicken breasts fresh, not frozen
- olive oil
Goat Cheese Filling
- 5 ounce goat cheese log if possible pull it out of the fridge 20 minutes early to soften
- 1/2 cup mayonnaise
- 1/3 cup sun dried tomatoes, packed in oil drained and chopped
- 1 plump garlic clove minced
- 1 tsp dried basil
- 1/2 tsp salt
- black pepper
Crunchy Topping
- 1 cup panko bread crumbs
- 2 tbsp mayonnaise
- 1 tsp dried basil
- pinch of salt, pepper, & red pepper flakes
Instructions
- Preheat the oven to 350.
- Pound the chicken breasts to about 1/4 inch thickness with a meat mallet or rolling pin. Set aside.
- In a medium bowl mix together all the ingredients for the goat cheese filling. Stir until it is well combined and there are no clumps of goat cheese remaining.
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