All the Mediterranean Feels: Goat Cheese Stuffed Chicken Breasts with Sundried Tomatoes and Capers
Sometimes the dishes I create are ideas I've had in my head that I'd like to try to turn into fruition and other times they are what's in my pantry that I can make use of so that I don't have to go to the grocery store for supplies. This recipe is a combination of both of those things. It's also a great way to have time to walk away from the stove while making it to do something else that may be on your check off list for that night...
2 boneless skinless chicken breasts butterfly cut (make a slit in middle of breast but not cutting entirely in half and beat with a mallet to thin out)
2 tsp black pepper
2 tbsp capers
5 tbsp butter (trust me)
2 tbsp extra virgin olive oil
3 garlic cloves minced
4 tbsp of chopped sundried tomatoes
¼ cup white wine
½ cup sliced mushroom, your preference to kind
thin slices of of a cheese such a brie, goat cheese or a camembert
2 cups of seasoned breadcrumbs (I prefer panko but whatever you have pn hand is fine)
salt and pepper to taste
1/4 cup of flour
3 tbsp of herbs de provence
1/2 cup olive oil for frying
vegetable oil for frying ( I like to mix this with the olive oil as it has a higher frying point but olive oil has more flavor)
1/2 cup of white wine or chicken broth
Preheat oven to 400 degrees.
Make a plate mixed with the bread crumbs, flour and seasoning
Make a shallow dish of the eggs and a milk and beat together
clean plate and pat dry with paper towels. Sprinkle with salt and pepper
After you have beaten to about 1/2 thin cut a slit through the thickest part of each chicken breast creating a pocket. Do not cut through to the other end. Place chicken breast on a plate.
Place whatever cheese you decide to use inside each pocket. Close each pocket using toothpicks to prevent the ingredients from falling out. Coat the chicken on both sides in the egg wash mixture and then coat in the breadcrumb mixture and place back on a plate until you're finished with both chicken breasts.
In a cast iron skillet or oven proof pan, add extra virgin olive oil, vegetable oil and 3 tbsp butter over medium high heat and then add capers, mushrooms, garlic and sundried tomatoes and let cook together for a few minutes until cooked down and aromatic. Then add chicken breasts to the skillet and cook both sides chicken breast careful not to let the stuffing fall out. About 5 minutes minutes per side. If you want to you may add a 1/2 cup of white wine to the pan at this point or 1/2 cup of broth.
Add 2 tbsp of chopped up butter to the top of the breasts
Place skillet or pan in oven to continue the cooking process. Cook for an additional 10-12 minutes, or until the juices run clear, or the thickest part of the chicken breast reaches 165 degrees Fahrenheit.
Remove skillet from oven and allow chicken breast to rest. REMOVE toothpicks and serve with a delicious side dish. Side note I also like to top with some of the store brought crispy onions as a garnish an texture accompaniment