There's two things I love: sun-dried tomatoes and goat cheese. Put those two together and it's heavenly! I had been thinking about the pair all day long, and decided to stuff it up in some chicken and then bread the chicken. It was delish!! You've got to try it! You will need:
- chicken breast
- 1/3 cup bread cups
- 1/2 cup (give or take, depending on your pan size) olive oil
- 1/3 cup all purpose flour
- 1 egg + 1 tbs. water
- a nice handful of sun-dried tomatoes in olive oil
- goat cheese
Let's get started, shall we? First, preheat your oven to 350 degrees. Rinse, dry, and trim your chicken. Cut a slit in your chicken from the fat side, not the skinny side. Don't cut too deep, and don't cut from one end to the other. You're going to want to make a small slit in the middle of the breast. As you can see in this picture, I cut too far down. Let this picture be an example of what not to do! Ha! It's okay though if you go too far like I did, it's still manageable!
After you've made your cut, cover it with wax paper and bring out the meat hammer! This is my favorite part! Take out all your stress on the chicken! Bang, bang, bang! Okay, calm down, Brittney! Give it a few pounds until it's thinned out a bit.
Carefully open up the pounded chicken and prepare to stuff it. First you will want to cut a slice of the goat cheese. I like goat cheese so I gave myself a thick slice. Take the sun-dried tomatoes out of the oil and dice them. Go ahead and add the sliced goat cheese and sun-dried tomatoes to the pocket you've created. By this time, you'll want to add your oil into your pan and turn it on a medium-high heat. Just be very careful! Hot oil is no joke. I learned the hard way.. But that's another story for a different time.
See! Not so hard! The next step I like to call the "assembly line." It makes it quite easier, trust me. You're going to want to add your bread crumbs and flour on two separate plates. Then in a bowl, add your egg and tbs of water. Mix it up. This is what is called an "egg wash." The flour helps the egg wash stick to the chicken, and the egg wash helps the bread crumbs stick to the chicken. It's a team-thing! The perfect assembly line goes like so:
First you will lay the chicken in the flour, making sure to coat both sides. Then into the egg bath, once again, making sure to wet both sides. And finally, into the bread crumbs, and, did you guess it? Covering both sides. Personally, I like to give my chickens double-dips. But that's just me. You're more than fine to only do one dip. If you would like to double-dip, just go ahead and repeat the process again. Once you've got all your chickens breaded, make sure the oil is hot enough before adding them. To check, I like to wet the tips of my fingers and shake them off in the oil. If it sizzles, you're ready!
Can you see the little sizzle bubbles? I tried to get the best picture. In goes the chicken! You may want to bend a bit away from the pan, because when you place them in, the oil tends to jump out at ya! Give it a few minutes in the pan to turn into a nice golden color. Using tongs, flip over your chicken.
See that nice golden color? That's what you want! Give the other side a few more minutes and remove the chicken from the pan. Place the chicken in an oven-safe pan and let it finish cooking in the oven, about 12-15 minutes.
Voila! Doesn't it look delicious? Ohh, it is! Let me know how it goes for you!
Note: No chickens were harmed in the pounding. They were already dead.
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