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Chicken Breasts Stuffed with Herbs & Cheese

Source of Recipe


From "James McNair's Favorites"






List of Ingredients



• 6 boneless, skinless chicken breast halves
  
• About 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 2 Tbsp minced parsley
  
• 1 Tbsp minced fresh oregano
  
• 1 Tbsp fresh thyme leaves
  
• 1/8 tsp ground nutmeg
  
• 2 ounces Italian fontina cheese
  
• 3 Tbsp flour
  
• 1-1/4 cups panko-style bread crumbs
  
• 1 egg, lightly beaten
  
• 2 Tbsp butter
  
• 1/3 cup dry white wine
  






Instructions



1. Spray a 2-1/2-quart baking dish with cooking spray and set aside. Heat oven to 350º F.
   
   
2. Cut a small pocket in the thickest part of each chicken breast; sprinkle lightly with salt and pepper. Combine the parsley, oregano, thyme and nutmeg. Remove and discard the rind from the cheese and cut into 12 small pieces. Toss the cheese with 2 tablespoons of the herbs and insert into the pockets cut into the chicken.
   
   
3. Spread the flour and bread crumbs on plates; whisk the egg in a bowl. Dredge the chicken in the flour, then the egg, then the bread crumbs. Place in the prepared pan.
   
   
4. Combine the butter and wine in a small saucepan. Place over medium-low heat to melt the butter; stir in 1 tablespoon of the herbs. Pour over the chicken breasts. Bake about 35 to 40 minutes, or until the chicken reaches 170º F on an instant-read or digital thermometer.
   
   
5. Spoon some of the cooking juices over the tops of the chicken breasts. Run under a hot broiler just to brown the top. Sprinkle with the remaining tablespoon herbs, and serve.
   
   Makes 6 servings.