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Crust Stuffed Chicken Breast with Lemon Cream Sauce
 
 
Ingredients:
5 boneless skinless chicken breast                          
1 cup flour
1/2 Tbsp Lawry's seasoning blend
3 Eggs
4 large garlic cloves
1 tsp fresh chopped cilantro
12oz block extra sharp white cheddar cheese
1 1/2 cup frozen cut leaf spinach
1 cup Panko bread crumbs
1 dash of salt
1/2 cup canolia oil
1 Tbsp butter
1 Tbsp virgin olive
 
Stuffing Directions:
  1. cut and mince garlic cloves and cilantro
  2. heat oil and butter in medium saucepan
  3. add garlic and cilantro
  4. sauté for 2 min
  5. add spinach and dash of salt
  6. sauté  for 3 min and remove saucepan from heat
  7. crack eggs and beat well in medium sized shallow dish
  8. mix flour and Lawry's Seasoning in separate shallow dish
  9. pour Panko bread crumbs into seperate shallow dish
Chicken Directions:
 
  1. cut block of cheddar cheese into 5 slices
  2. divide spinach into 5 equal parts
  3. place chicken breast on cutting board
  4. slice a pocket on side of chicken breast (by length NOT width) (be sure not to slice in half)
  5. stuff each chicken breast with cheese and spinach
  6. take stuffed chicken breast and dip in flour, egg, and bread crumbs
  7. over medium-high heat, pour canola oil in large frying pan
  8. when oil is hot place chicken breast in pan (Note: do not over crowd pan)
  9. brown on each side
  10. remove from pan  and place each breast in baking dish
  11. preheat oven to 350 degrees
  12. bake for 12 to 15 min or until chicken is no longer pink on inside
Lemon Cream Sauce:
 
Ingredients:
2 Tbsp salted butter
2 slices of lemon (seeds removed)
2 garlic cloves
1/2 cup heavy whipping cream
1 Tbsp parsley
Directions:
  1. melt butter on low in medium heat sauce pan
  2. add lemons and garlic
  3. sauté for 3 min
  4. add heavy whipping cream
  5. slow cook for 5 to 8 min or until cream thickens
  6. add parsley

Drizzle sauce over chicken breast and enjoy!!