Monday, November 14, 2011

Dijon Crusted Stuffed Chicken Breasts

Zack had some neck problems the other day, requiring muscle relaxers, and lots of sleep. This left Michelle bored. You see, our dog wasn't contributing much conversation. 

So basically, this recipe is a result of boredom. We should be bored more often, because this was tasty.

Here's what you need:
3-4 large chicken breast
1/2 block of sharp cheddar cheese
Dijon mustard to coat
Panko breadcrumbs
Kosher salt
Freshly ground black pepper
Olive oil

Here's what you do:
Preheat your oven to 375 F. You'll also want to start your pan heating over medium heat with a little olive oil to coat the bottom of the pan.

Start by butterflying your chicken breast. Be careful not to cut yourself, or the chicken all the way through.

Sprinkle some salt and pepper in the center, and add in some cheddar.

Fold the chicken back over salt and pepper the outside. Place in the pan upside down, then salt and pepper this side as well. 

Let the chicken brown up a bit, then flip with some kitchen tongs and do the other side. Be careful the hold the chicken together while you flip.

Once browned, remove from the pan and brush with Dijon mustard.

Then coat with Panko breadcrumbs. Spray a casserole dish with cooking spray, and place the chicken in. Bake for 30 minutes, or until the chicken reaches an internal temperature of 160 F.


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