I cannot believe I did not post this recipe sooner. It is an old stand-by for me. I just love the combination of flavors and wanna steal the cheese out of every chicken breast in the pan. Make sure to spoon the wine over the chicken after you put it on your plate. It makes the dish.
Originally the chicken also had broccoli and pine nuts in the center, which was very elegant, but I just like it this way better and it is easier. I have also done it with sun-dried tomatoes and provolone which is also delicious!
BREADED CHICKEN STUFFED WITH MOZZARELLA
- 2 lbs. boneless skinless chicken breast
- 2 eggs
- 1 1/2 cups Italian bread crumbs
- 1/4 cup parmesan cheese
- 8 oz mozzerella, sliced
- 3/4 cup white wine (I like Moscato for this dish)
- 4 TBSP butter
Preheat oven to 375. Cut chicken in half lengthwise to make it thinner. In a large bowl place eggs and whisk. In a shallow dish place bread crumbs and mix with parmesan cheese. Dip each piece of chicken in the egg mixture, then into the bread crumb mixture. Place in baking dish. Place a few slices of mozzarella cheese in each breast and close chicken around the cheese.
Secure with toothpicks or bamboo skewers. Cut butter into pats and place in dish around chicken. Place in oven, cook for 10-15 minutes and then add wine. Bake for another 30 minutes or until chicken starts to brown, and cheese is browning and bubbly.