Chicken: Stuffed Chicken "Chops"
Source of Recipe
SheHuffer
List of Ingredients
Filling
1 clove garlic, mashed to a paste
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
Freshly ground pepper
Chicken:
2 whole boneless skinless chicken breasts
3 egg whites, lightly beaten with 2 tablespoons water
1 cup oat flour Recipe
1. Combine all ingredients for filling. Set aside.
2. Chicken: Cut each breast into 2 halves. Using a meat pounder gently flatten each breast and "tender" between sheets of plastic wrap to an even thickness of about 1/2-inch.
3. Arrange breasts smooth-side down on a work surface. Sprinkle breast pieces with pepper and put a filling in the center of each breast. Place a flattened tender over the filling. Enclose the filling with the chicken by folding bottom edge up over it, tightly roll side edges jelly-roll style and secure with toothpicks.
4. Arrange chicken, seam side down, in a shallow baking dish. Cover and chill for at least 4 hours.
5. Dip breasts in oat flour, then in egg, then in oat flour again to coat evenly. Chill coated breasts for 1 hour.
6. Preheat oven to 350 degrees.
7. In a large heavy skillet heat to approx 360 degrees F. Place two coated breasts into pan fry until golden brown. Transfer browned chicken to baking dish. Fry remaining two breasts and place them in baking dish.
8. Bake, uncovered, for 30 minutes. Serve immediately.
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