Herb and Chevre Stuffed Chicken Breasts

 

Herb and Chevre Stuffed Chicken Breast

 

  Chevre and Herb Stuffed Chicken Breasts

The daffodils are peeking, the buds are bursting and the clear sky brings a breeze that hints of sun kissed warmth. It is almost Spring. Spring brings to mind for me the crisp clear tastes of garden fresh produce. While the produce may still be weeks away, here’s a dish to preview what’s in store. I use organic free range chicken breasts from a whole bird I break down myself. I do this because I find they have a better flavor, and with this herb dish the flavors are subtle. As with all of Doc’s Grassroots Cooking recipes, this one is exceptionally nutritious and delicious and comes in at less than 450 calories per breast (8 oz serving).

·         4 skinless chicken breasts, pounded to between ¼ inch thick

·         2 oz chevre

·         1 oz fresh chopped oregano

·         1 oz fresh chopped thyme

·         1/2 oz fresh chopped sage

·         2 tsp smoked paprika

·         1 tsp salt

·         ½ tsp fresh ground black pepper

·         1/4 tsp piri-piri other hot sauce (optional)

·         ¼ cup (about 1 oz) toasted pine nuts

·         1/3 cup seasoned AP flour (for dredging)

·         1 well beaten egg (for dredging)

·         ¼ cup seasoned panko

·         ¼ cup seasoned bread crumbs

·         ¼ cup crushed corn flakes

·         ¼ cup olive oil for frying

·         Butcher’s twine

Pre-heat the oven to 350 degrees. Pound out the chicken breasts into approximately ¼ inch thickness and season. Mix the chevre, herbs, seasonings and pine nuts into a small bowl. Place the mixture into the chicken breast, and then roll up the chicken breast into a cylindrical roll. Secure with butcher’s twine. Set up a breading station; 1 bowl with seasoned flour, 1 bowl with beaten egg and 1 bowl with bread crumb mixture. Bread the breasts by dipping in flour (shaking off excess), dip in egg (shaking off excess) and then dipping in bread crumb mixture (shaking off excess). Heat the oil in a medium sauce pan over medium high heat. Brown the breast in the oil, turning quickly. When the breasts are brown, finish them in the oven for 15 minutes. Serve with oven roasted rosemary potatoes.