Tuesday, January 5, 2016

stuffed chicken

This is the most rewarding recipe you'll make in the kitchen, all year. Hence the reason why you're reading this and it's only the fifth. You might make this numerous times throughout the year. 
Guarantee it in fact. ;) 

You're going to need: 
•3-4 chicken breasts (depending on servings desired)
•provolone cheese 
•salami, cappicola or prosciutto (whichever you like)
•Panko bread crumbs 
• salt & pepper 
•basil & oregano 
•olive oil 

1) So take your chicken breasts and pound them a little so they're flat. If they're thin to begin with, you're good. Then salt and pepper them.

2) Mix your basil/oregano/pepper to your liking along with the Panko bread crumbs. Drizzle in some olive oil and create a paste. This paste goes on one side of your chicken breasts. Lay these paste side down. 

3) Layer your cheese and meat on the reverse side. And slowly roll the chicken breast up. Panko facing outward. 

4) In a pan. Smash your garlic cloves with a tablespoon of olive oil. Get it hot and lay your breasts in the pan to sear. About 4 minutes on each side for medium browned crisp. 

The cheese gets so gooey on the inside and the part that spilled out and pooled around the outer edge is now a crisp. The meat is salty and a chewy texture against the chicken. And the Panko crust keeps everything hot and delicious. Serve with whatever the heck you like. French fries or French bread or Brussels sprouts. :) 

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