Chicken Parmesan stuffed with Pancetta and Gouda
Life has been throwing a curveball or two lately, and I haven’t really been doing all that much cooking. I’m working on changing that a bit, and I hope to get back into the swing of it soon. Here’s a dish I made one night this week, served alongside sauteed carrots, fennel and onions. Recipe below.
Ingredients:
- 3 boneless, skinless chicken breasts
- 2 tablespoons pesto
- 2 slices pancetta, slightly sauteed
- 3 slices gouda cheese
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese
- Garlic powder, salt and pepper to taste
- 1 egg, beaten
Butterfly chicken breasts. spread pesto on each breast. Layer pancetta and cheese on one half of each breast. Fold other half over pancetta and cheese.
Combine breadcrumbs, cheese and seasonings in bowl. Dredge chicken in breadcrumb mixture. Dip in egg, then dredge in breadcrumb mixture again. Place in refridgerator for 30 minutes, allowing breading to set.
Preheat oven to 425. Put chicken on rack on pan. Bake for 35 – 40 minutes, or until chicken is cooked through.
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