Cornmeal-Crusted Chicken with Goat Cheese and Sausage Stuffing
Cornmeal-Crusted Chicken with Goat-Cheese and Sausage Stuffing
5 1/2 ounces Montchevré crumbled goat cheese
1/2 pound mild Italian sausage, casings removed, meat crumbled and cooked
1/4 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1 tablespoon water
3/4 cup cornmeal
1/4 teaspoon fresh-ground black pepper
3 tablespoons cooking oil In a small bowl, combine the goat cheese, sausage, cayenne, 1/4 teaspoon of the salt, and the parsley.
With a sharp knife, make an incision along the side of each chicken breast and cut into the middle, making a pocket without cutting through the edges. Fill each breast with the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing.
In a small bowl, whisk the egg with the water. Mix the cornmeal with the remaining 1/4 teaspoon salt and the pepper. Dip each chicken breast in the cornmeal mixture to coat lightly, then into the egg mixture, and then back in the cornmeal.
In a large frying pan, heat the oil over moderately high heat. Add the chicken and cook for 5 minutes. Turn and continue cooking until golden brown and cooked through, about 5 minutes longer.
Serve With Creamy mashed potatoes and a simple green vegetable are delicious with this crisp chicken.
chicken | dinner | sausage | winter