Thursday, May 29, 2014

Chicken Breasts Suffed With Feta, Spinach, Mushrooms, Basil And Sun Dried Tomatoes In Panko Crust

Chicken Breasts Stuffed With Feta, Spinach, Mushrooms, Basil, and Sun Dried Tomatoes 
In Panko Crust.

1 tablespoon olive oil
2 tablespoons minced shallots
1 clove garlic, minced
4 oz. crimini mushrooms, coarsely chopped
1/4 dry white wine or vermouth
1/2 (10 oz.) pkg. frozen chopped spinach, 
      thawed and squeezed dry
1/4 cup chopped drained oil packed sun 
     dried tomatoes
2 oz. sheep's milk feta cheese
2 tsp. minced fresh oregano
4 boneless skinless chicken breasts
salt and pepper to taste
2 eggs beaten with 1 tablespoon water
2 cups panko crumbs
1 1/2 tablespoon minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 tablespoons unsalted butter
2 tablespoons olive oil
For filling heat olive oil in a large skillet over medium heat.  Add shallots, garlic and mushrooms and cook until tender and most of the liquid has cooked away.  Add wine and stir to scrape up any browned bits from bottom of pan.  Remove to a bowl and cool completely.  Stir in spinach, sun dried tomatoes, feta and oregano.
Peheat oven to 400 degrees.  Trim chicken and cut a pocket in the thick edge of each breast by holding knife parallel and slicing to create about a 4 inch opening.  Season inside of pockets with salt and pepper to taste.  Stuff 1/4 of the filling into each chicken pocket, squeezing the edges together.
Whisk eggs and water in a shallow bowl or pie plate.  Combine panko, oregano and parsley in another shallow dish.  Dip chicken in egg mixture and then coat well with the bread crumb mixture.
Melt butter with olive oil in a large non-stick skillet over medium high heat.  Add chicken breasts and cook 2 minutes per side to brown-do not burn.  Transfer chicken to a greased rack set over a baking sheet.  Bake for 12 to 15 minutes or until chicken is cooked through.

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