Cornmeal-Crusted Chicken with Goat-Cheese and Sausage Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bite through the crunchy coating and juicy meat of these chicken breasts and you'll be surprised by a soft, creamy goat-cheese center with a hint of spicy cayenne. Ingredients:
5 1/2 ounces goat cheese, crumbled |
1/2 pound mild italian sausage, casings removed, meat crumbled and cooked |
1/4 teaspoon cayenne |
1/2 teaspoon salt |
2 tablespoons chopped fresh parsley |
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) |
1 egg |
1 tablespoon water |
3/4 cup cornmeal |
1/4 teaspoon fresh-ground black pepper |
3 tablespoons cooking oil |
Directions:
1. In a small bowl, combine the goat cheese, sausage, cayenne, 1/4 teaspoon of the salt, and the parsley.
2. With a sharp knife, make an incision along the side of each chicken breast and cut into the middle, making a pocket without cutting through the edges. Fill each breast with the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing.
3. In a small bowl, whisk the egg with the water. Mix the cornmeal with the remaining 1/4 teaspoon salt and the pepper. Dip each chicken breast in the cornmeal mixture to coat lightly, then into the egg mixture, and then back in the cornmeal.
4. In a large frying pan, heat the oil over moderately high heat. Add the chicken and cook for 5 minutes. Turn and continue cooking until golden brown and cooked through, about 5 minutes longer.
5. Menu Suggestions: Creamy mashed potatoes and a simple green vegetable are delicious with this crisp chicken.
6. Wine Recommendation: There's a lot going on in this dish, from the Italian sausage to the acidic goat cheese and the crunchy cornmeal. A light, slightly chilled pinot noir from Burgundy in France or from Oregon has the fruitiness and acidity to make a perfect partner.
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