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STUFFED CHICKEN BREAST TOULOUSE




Source of Recipe


Chef Tom Allen/Sandy's Downtown Grille


List of Ingredients




4 chicken breast halves
5 oz cooked wild rice
3 oz goat cheese
5 oz canned artichoke hearts
1 green apple, peeled, cored, diced and sautéed
1 oz Swiss cheese
½ oz Parmesan Cheese, grated
½-1 c cooking oil
1 c flour
4 eggs, mixed together with 1 oz water


Recipe



Mix the rice, cheeses, artichokes and apples together and hold in the refrigerator until time of use. Bone and butterfly the chicken breasts to create a larger surface area. If not large enough to butterfly pound lightly to increase the surface area. Divide the rice mixture between the four breasts and fold them up to seal the filling inside. Place the filled chicken breasts in the freezer until they are firm enough to handle. Pre heat a sauté pan with ½ inch of cooking oil. When oil is hot, flour each breast and egg wash making sure the egg wash coats all sides completely. Sauté all sides until golden brown. Place on a baking sheet and finish in the oven until done, about 20 minutes at 350-375 degrees. From time-to-time loosen breasts from pan. Serve with favorite side dishes.