@ossobuco,
hehe yep panko, it smelled really good cooking the stuffing
Cacciatore Butter-Stuffed Chicken
Cuisine at Home, February 2012
Serves 4
1 cup diced cremini mushrooms
1/2 cup diced onion
1/2 cup diced red bell pepper
2 cloves garlic, minced
2 tsp. chopped fresh rosemary
1 Tbsp. unsalted butter
Salt and black pepper to taste
2 tsp. tomato paste
2 Tbsp. dry red wine
1 stick unsalted butter, cubed and softened (8 Tbsp.)
2 tsp. chopped fresh basil
1/4 tsp. minced lemon zest
4 boneless, skinless chicken breasts (6-7 oz. each)
1/4 cup flour
1 egg
1 1/2 cups panko breadcrumbs
Canola oil
Mince mushrooms, onion, bell pepper, garlic, and rosemary in a food processor.
Sauté vegetable mixture in 1 Tbsp. butter in a saucepan over medium-high heat, season with salt and pepper, and cook until moisture evaporates, 15 minutes. Add tomato paste; cook until dry, 2 minutes. Deglaze pan with wine and cook until dry, 2 minutes. Transfer mixture to a bowl; cool to room temperature, 15 minutes.
Mash 1 stick butter, vegetable mixture, basil, and zest in a bowl; season with salt and pepper.
Spread filling onto plastic wrap into a 4-inch square; wrap, chill, until firm 30 minutes, and quarter.
Pound chicken breasts to 1/8- to 1/4-inch thick, one at a time, inside a resealable plastic bag with 1 tsp. water using the smooth side of a mallet. Place the bag on a kitchen towel to cushion the chicken during pounding. Avoid pounding breasts too thin to prevent holes or torn edges.
Stuff chicken breasts by placing a quarter of the filling in the center of each pounded breast. Fold the end of the breast over the filling, tuck in the sides, then continue rolling until the filling is covered. Tightly wrap the stuffed breast in plastic wrap, then repeat stuffing and wrapping with remaining breasts. Chill breasts at least one hour, as long as overnight, or freeze until just firm.
Bread the chicken by first dredging in 1/4 cup flour, then dipping into the beaten egg, and finally rolling in the panko breadcrumbs, pressing to coat. At this point, the crumbs need to adhere to the chicken. Wrap the breaded breasts in plastic wrap and chill to set the coating, at least one hour or up to 3 hours.
Fry all the stuffed breasts until browned on both sides in 1/2-inch of canola oil heated to 375 degrees, 5-7 minutes. After browning, transfer breasts to a rack set over a baking sheet and transfer to the oven preheated to 450 degrees. Roast stuffed breasts until an instant-read thermometer inserted into the chicken registers 165 degrees, 15-20 minutes.
. (maybe McDonalds on the way home lol)
