Ingredients

The following ingredients have 4 Servings
  • 4 large boneless, skinless chicken breasts
  • Salt
  • 2 tablespoons Dijon mustard
  • 2 large eggs, lightly beaten
  • 1 cup Gold Medal™ All-Purpose Flour
  • 2 cups Progresso™ Italian-style or plain bread crumbs
  • Cooking oil spray
  • 4 oz goat cheese (chèvre)
  • 3 oz cream cheese
  • 2 tablespoons butter, room temperature
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary, fresh and chopped
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Instruction

  • Preheat the oven to 350°F and gather your ingredients.
  • Combine the filling ingredients to make a thick spread. Refrigerate until ready to use.
  • Cut a slit into the side-center of each chicken breast, leaving about one inch at each end of the breast, being careful not to cut all the way through (you're creating a pocket). Sprinkle the chicken breasts on each side with some salt and rub them down with a little Dijon mustard.
  • Divide the filling and stuff into the chicken pockets.
  • Use toothpicks to secure the cut edges.
  • Place the beaten eggs, flour and breadcrumbs in 3 separate shallow dishes. Dredge the chicken in the flour, dip into the egg mixture, and dredge in the breadcrumbs. Lightly spray with cooking oil.
  • Place the stuffed and breaded chicken breasts directly on the middle rack of the oven with a lined cookie sheet on the rack below to catch any drippings. Bake for 40-45 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165°F.
  • Serve immediately.