Chicken Breasts Stuffed with Apple and Goat Cheese
Makes 6 servings
6 large boneless, skinless chicken breast halves
1/2 t ground black pepper
1/2 t salt
3 oz goat cheese
1 t finely grated lemon rind
1 large firm apple, peeled, cored and shredded
All purpose flour for dusting
1 large egg
1 1/3 cups bread crumbs
1/2 cup grated Parmesan cheese
2 T butter
2 T olive oil
1. Place chicken breasts between 2 large pieces of saran wrap; pound to 1/4 inch thickness. Remove the top sheet of paper and season with pepper and salt.
2. Combine the goat cheese, lemon and apple. Divide mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold breasts in half and press the edges together, forming a pocket.
3. Sprinkle the flour onto another sheet of saran wrap or waxed paper. In a small bowl, combine the egg and 1 T water. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature).
4. In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through - about 7-8 minutes per side. Drain on paper towels and serve.