This is an easy riff on Chicken Parm. Sun Dried Tomatoes along with some Provolone Cheese fill the breasts’ deep pockets.
The breasts get a thorough egg dip and a generous roll in flavored Panko Bread Crumbs before they bake in a hot oven. This makes the crust extra crunchy enough that you won’t miss the frying. A thick coating of provolone melts under the broiler, sealing the deal.
This is a lighter version of the classic that will make a tasty star appearance on any plate. Whether accompanied by Garlic Mashed Potatoes and Caramelized Zucchini as shown here or a side of pasta and a crisp salad, or any other sides you want to present, it is a quick and easy Weeknight Supper.
Cut a deep pocket into the thick side of each breast. Season inside and out with salt and pepper.
Chop up the tomatoes and 2 slices of the cheese fairly finely. Add the onion and garlic powder along with the italian seasoning, Let it sit for 10 minutes or so.
Divide the tomato mixture between the two breast pockets. Do not overfill, the breasts should still close. secure with a toothpick if necessary.
Beat the egg in a shallow bowl.
Pour the panko crumbs into another shallow bowl.
Dip each breast in the egg, coating well. Place each in the bowl of panko crumbs and coat well, pressing the crumbs into each breast.
Place the breast in a shallow baking dish that has been coated with the cooking spray. Coat the tops of the breast well with the cooking spray.
Bake in a 400 degree oven for 25 minutes or until cooked through.
Top with the remaining 2 slices of cheese and broil for 3 -5 minutes until cheese is melted and bubbly. Allow to cool for 5 minutes and serve.
This is a guaranteed way to cook chicken breasts that will turn out juicy, tender and delicious. The cheese and tomatoes create a moist and flavorful filling enhanced by the basil leaves.
Resist the urge to over-stuff the breasts. All that extra filling looks beautiful,but most of it will wind up in the bottom of the pan. You should be able to close the pocket and secure it with a toothpick or two.
Searing over high heat insures a nice light crust without the need for breading. The oven finishes the cooking process quickly and evenly.
This is a time when a meat thermometer becomes your best friend. Check at the 15 minute mark. Once it is flirting with 140 degrees remove it from the oven. It will continue to cook as you garnish it with the pesto.
This will lend itself to any filling you can dream up. Just keep the filling moist and the amount in moderation.
Pre-heat the oven to 375 degrees. While the oven heats prepare the chicken
Carefully cut a pocket in each of the chicken breasts. Do this at the thickest part being careful not to cut completely through.
Fill each breast pocket with half of the tomatoes, 1/2 ounce of cheese, and 4 of the basil leaves. Gently pull the pocket closed and secure it with tooth picks,
Heat an over proof skillet over medium high heat. Add the olive oil and heat until it begins to ripple.
Sprinkle the Italian herb blend evenly over the chicken. Carefully place the chicken in the skillet. Brown for 3 minutes, turn the breasts, and brown the other side 3 minutes more.
Carefully pour in the chicken stock and transfer to the oven.
Bake 10 minutes. Add the remaining cheese to the top of the chicken and return to the oven for 5-8 minutes. Use a meat thermometer to check for doneness (140 degrees).
Remove the chicken to serving plates. Pour a little of the pan drippings over the chicken. divide the pesto evenly on top of the chicken and serve.