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Stuffed Chicken Breast




Source of Recipe


Atkins center


Recipe Introduction


A delicious filling of mushrooms and pancetta (Italian bacon) makes this a great dish for company. To make it acceptable for Induction, skip dredging the chicken in the flour and egg mixtures. Instead, season chicken with salt and pepper and pan-fry in oil before baking. Net Carbs per serving: 8.5



List of Ingredients




3 slices of Atkins BakeryTM Ready-to-Eat Sliced Bread
2 tablespoons finely chopped fresh parsley
4 ounces thinly sliced pancetta, chopped
1 (3.5 ounce) package or 1/4 pound shiitake mushrooms, chopped (stems discarded)
1 medium onion, finely chopped
3/4 cup shredded Asiago fresco, fontina, or mozzarella cheese
4 large (about 7 ounces each) boneless chicken breast halves
2 tablespoons whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten with 2 tablespoons water
2 tablespoons olive oil

Recipe



1. Heat oven to 350°F. Pulse bread in a food processor until crumbs form. Spread crumbs on a baking sheet. Bake 4 to 6 minutes, stirring once, until golden. Cool, transfer to a plate and mix in parsley. Set aside.
2. Meanwhile, heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add pancetta, mushrooms, and onion. Cook 8 to 9 minutes until liquid has evaporated and mixture is lightly browned. Transfer to a bowl; cool slightly and stir in cheese.
3. Make a 3- to 4-inch slit lengthwise along the thick side of each chicken breast, cutting almost to the other side to form pocket. Stuff each pocket with one-quarter of the pancetta mixture (about 1/2 cup). Press each pocket closed.
4. Toss flour with salt and pepper. Press chicken breast into flour mixture and then into egg mixture. Allow excess to drip off and then press breasts into bread crumb mixture to coat. (Crumbs are coarse so they will not coat the chicken completely).
5. Wipe out skillet. Heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook 3 minutes until deep golden brown, turn, add remaining tablespoon oil (tilting pan to spread oil), and brown 3 minutes more. (Chicken may be made to this point up to 1 day ahead.)
6. Heat oven to 350°F. Transfer skillet* (or place chicken on baking sheet) to oven and bake 18 to 23 minutes until chicken is not longer pink inside pocket.
7. *Most skillets are ovenproof to 350°F. If not sure, wrap handle in double layer of foil.