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Categories:
chicken breasts stuffing broccoli floret Mozzarella cheese Parmesan cheese breadcrumbs heavy cream lemon juice ground sage rosemary salt breading egg milk pepper breadcrumbs olive oil LEMON-HERB SAUCE milk heavy cream flour dill lemon salt fresh parsley
Viewed: 98 - Published at: 7 years agoIngredients
- 6 chicken breasts
- Stuffing
- 1 cup frozen chopped spinach, thawed and patted dry
- 1 cup broccoli floret, trimmed and chopped into small pieces
- 1/4 cup mozzarella cheese, grated
- 2 tablespoons parmesan cheese, grated
- 1/3 cup panko breadcrumbs
- 1/2 cup heavy cream or 1/2 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon ground sage
- 1 sprig rosemary, chopped
- salt and pepper
- Breading
- 1 egg
- 1/3 cup milk
- pepper
- 2 cups panko breadcrumbs
- 1/4 cup olive oil
- Lemon-Herb Sauce
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 tablespoon flour
- 1 teaspoon dill
- 2 teaspoons lemon extract (or fresh lemon zest)
- salt and pepper
- fresh parsley, to garnish
Method
- Preheat oven to 400°F Coat a glass baking dish with non-stick cooking spray.
- Combine stuffing ingredients in a medium bowl and mix well.
- Cut a slit lengthwise through the thickest part of each chicken breast to create a pocket for the stuffing.
- Spoon about 2 tablespoons of the stuffing mixture into the pocket in each chicken breast. Press the filling inside the pocket securely with your fingers.
- Pinch the pocket closed, securing with toothpicks. Then, bring the thin fillet of the breast up over the pocket and secure into place with toothpicks.
- Heat olive oil in a skillet over medium high heat.
- Beat the egg and milk together until frothy. Season with salt and pepper to taste.
- Dip the stuffed chicken breast into the egg mixture, coating each side thoroughly. Coat the breast in the bread crumbs and place in the hot oil.
- Cook for about 2 minutes on each side, until golden brown. Transfer to the prepared baking dish.
- Bake for 30 minutes, or until juices run clear when pierced.
- Meanwhile, whisk milk and cream together in a small saucepan over medium high heat. Bring to boil, stirring constantly.
- Whisk in flour, dill and lemon extract, and season with salt and pepper to taste.
- Cook until thickened, stirring constantly, 1-2 minutes.
- Plate each chicken breast, spooning the cream sauce over top (about 2 tablespoons per breast). Garnish with fresh parsley.
