CHICKEN BREASTS WITH BOCONCCINI,SUN DRIED TOMATOES AND BASIL
4-6 Boneless, skinless chicken breast halves
1 large Boconccini, (fresh mozzarella ball) available in bulk from our deli or 2 small pre-packed Boconccini finely cubed
2 oz feta cheese, crumbled
1/4 cup sun-dried tomatoes, drained and coarsely chopped
1 tbsp. Toasted pine nuts
6-8 large fresh basil leaves, finely chopped
1 cup dry bread crumbs (you can use fibrex instead)
1/2 cup parmesan cheese
1 tbsp dried basil
salt and pepper to taste
1(or 2) large egg beaten with 1 tbsp Dijon mustard
1/4 cup flour
butter or olive oil or a combination of both.
Combine Boconccini, feta, sun-dried tomatoes, basil, and pine nuts and gently mix until combined. Set aside.
Lay chicken breasts on a flat work surface. With a sharp knife make a horizontal slit down the center of one side, gently cutting though to form a pocket. Try not to cut through the other side or the top and bottom. You may use your fingers to gently enlarge the pocket size. Repeat with remaining breasts.
Mix together the bread crumbs, parmesan cheese, dried basil and salt and pepper. Place crumb mixture in one bowl, the egg and mustard in another and the flour in a third. Gently fill chicken pockets with the Boconccini mixture, then fold the top and bottom of each breast over the center to form a package. Roll the stuffed breasts lightly in flour, dip in the egg then roll in the crumb mixture until thickly coated. Lay on a clean plate or oven tray and chill covered for 1/2 an hour.
Heat butter or olive oil in a large skillet over medium high heat. Saute chicken for about 15 minutes turning until golden brown on all sides and cooked through. (Alternatively, you could place breasts in a roasting pan and bake at 400'F for 20 minutes or until cooked through.)