Stuffed Chicken Parmigiana


2 pcs. Chicken breast, deboned
1/2 cup cream cheese
1 tsp. Garlic paste
1 tsp basil, chopped
1 pc egg whites
1/2 cup flour
1/2 cup Japanese bread crumbs
1/4 cup parmesan cheese
1/2 cup cream
2 tbsps mustard
chicken stock

Here's How:
Make a slit at the center of the chicken breast to create a pocket. Stuff with mixture of cream cheese, garlic and herbs. Dredge in flour, egg whites, flour again then egg whites again, then lastly dredge in Japanese bread crumbs and Parmesan mix. Pan fry in oil until brown, finish in the oven if necessary. Serve with mustard sauce. For the sauce, mix stock cream and mustard, season very well with salt and pepper, and then reduce until thick.

Image from:
Love, MYX

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