From me to you
<p>Inspired by chicken cordon blue, this chicken breast is stuffed with spicy Jalapeños and creamy goat cheese and baked to the crispiness of good ol’ fried chicken. One of my favorite at home meals!</p>
10
30
2
1
cups
Bread crumbs
1/2
cup
grated Parmesan
2
tablespoons
olive oil, divided
1
teaspoon
dried thyme
1
teaspoon
red pepper flakes
Kosher salt and freshly ground black pepper
1/4
cup
dijon mustard
2
tablespoons
water
2
boneless skinless chicken breasts
1
Jalapeño remove seeds and cut into thin slices
4oz goat cheese cut into 6 medallions
<p>Preheat oven to 400 degrees F. and line a baking sheet with heavy-duty aluminum foil. <br />
You can pound out the chicken breasts if you prefer but I prefer to butterfly it. Add the sliced jalapeño and goat cheese to each breast then close and hold into place with tooth picks around the edges.</p>
<p>In one dish combine bread crumbs, Parmesan, 1 tablespoons olive oil, thyme, red pepper flakes, salt and pepper.<br />
In another dish combine mustard, water, salt and pepper and 1 tablespoon olive oil.</p>
<p>Brush onto the stuffed chicken the Dijon mixture coating it on all sides then press into the dry mixture making sure it’s completely coated. Transfer to the baking sheet and cook for 25 to 30 mins or until chicken is golden brown.</p>
1.8375
2009-09-10 18:14:18 UTC