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Apple and Cheddar Stuffed Chicken Breasts 6 boneless, skinless chicken breasts 1/2 teaspoon ground black pepper 1/2 teaspoon salt 3 ounces cheddar cheese 1 teaspoon finely grated lemon rind 1 large apple, peeled, cored and shredded all purpose flour for dusting 1 large egg 1 1/3 cups fresh bread crumbs 1/2 teaspoon grated Parmesean cheese 2 tablespoons unsalted butter 2 tablespoons olive oil Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound chicken breasts to 1/4 inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt. Combine the cheddar cheese, lemon rind and apple. Divide apple mixture among the chicken breasts amd spread the mixture evenly over half the surface of each breast. Fold each breast together and press the edges together, forming a pocket. Sprinkle the flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesean cheese. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumbs mixture, patting the crumbs gently in place. In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through- about 7 to 8 minutes per side. Drain on paper towels and serve. |