Printed in the L.V.I.S. Centennial Cookbook
I prefer to use a chicken breast with its skin, wings,
rib bones, and tenders attached. A skin-on chicken will
tend to cook up more moist with more flavor. However,
this recipe will adapt to a boneless, skinless chicken
breast. Have your butcher cut the ckicken the way you
prefer.
Ingredients:
8 single Frenched chicken breasts
8 ounces goat cheese, softened
1/2 ounce fresh basil, julienned
salt and pepper
1 cup flour
4 eggs, lightly beaten
2 tablespoons water
pinch of salt
1 cup bread crumbs
2 cups toasted pine nuts, ground
Instructions:
Make an incision in the meat of each breast. Combine basil
and tomatoes with goat cheese. Spoon filling (or use a
pastry bag) into breast incisions. Season chicken with
salt and pepper
Set up standard breading procedure, beginning to dip
chicken first in flour, and then in eggs beaten with water
and salt. Combine bread crumbs and pine nuts. Coat breasts.
Place crusted breasts on a baking sheet. Cook at 425'
until chicken reaches an internal temperature of 165'.
Chicken should be a deep brown. Serve whole or sliced.
