Hi everyone! As we continue with our January series on Celebrity Home Chefs, I present Jodi Siegel to you all the way from Washington D.C.. This Educational Consultant is a lovely lady who prepares a tasty and simple dish that is a winner whenever she has company or just her sweet husband at the dinner table. She claims that when she stuffs these breasts, no one can keep their hands off of them :-).
I do believe you will love this recipe that she found on Epicurious.com. Enjoy and keep sending in your recipes!!
Chicken Breasts Stuffed with Goat Cheese and Basil
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.