Recipes

Stuff, Coat & Sear for Crisp, Full Flavor
This chapter includes three recipes for stuffed, moist, and crisply coated chicken breasts. The method shown here will also work with your own filling and coating recipes.

1. Make a pocket on the thicker side of each breast: Using a sharp boning or utility knife, cut into the breast about ½ inch from one end. Create a pocket, slicing to within about ¼ inch of the other side.

2. Stuff each breast with some filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket. Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with salt and pepper.

3. Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs. Heat the oven to 350°F.

4. Heat the olive oil in a heavy, 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other breasts.

5. Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.