|
|
|
|
|
|
|
|
|||||
Stuffed Chicken Breast (recipe 2) 2 skinless, boneless chicken breasts 2 cups uncooked mushrooms, diced (portabella or button) ½ cup roasted bell peppers, diced (found in most supermarkets) ¼ cup sundried tomatoes, diced (found in most supermarkets) ½ cup of mozzarella cheese 1 egg 1 cup of flour 1cup bread crumbs (found in most supermarkets) Dried seasonings: garlic powder, dried basil, parsely, rosemary, tarragon Pound the chicken breast (the thinner it is, the faster it’ll cook). Sauté the mushroom in olive oil. Combine and mix cooked mushroom, roasted bell peppers, sundried tomatoes and mozzarella cheese (this is your stuffing). Stuff the chicken with the stuffing and wrap it chicken breast, securing the ingredients inside. Beat the egg in a fairly large bowl (we’ll be drenching the chicken in it), place the flour in one plate and the bread crumbs mixed with the dried seasonings in another plate. After the chicken is wrapped (you can secure it with tooth picks), cover it with four, then drench it in the egg, and finally cover it with the bread crumb mixture. Heat 2 cups of oil in a pan and add in the chicken breasts to cook on medium/high, turning the chicken so all sides are cooked evenly. Cook until golden brown. Article by Yvonna Liang |
|||
|
© PlanetPlugged.com |
|||