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| Parmesan crumbed chicken with taleggio stuffing |
Serves 4
Parmesan crumbed chicken with taleggio stuffing ingredients:
2 tsp chopped thyme. 2 garlic cloves, chopped. 100g taleggio, rind removed,
chopped. 1/4 cup chopped flat-leaf parsley leaves. 4 x 180g chicken breast
fillets. 3/4 cup (50g) fresh breadcrumbs. 1/4 cup (20g) grated parmesan. 1 egg,
lightly beaten. 30g butter, melted. 1/3 cup (80ml) olive oil. 250g vine-ripened
cherry tomatoes
Parmesan crumbed chicken with taleggio stuffing recipe:
Preheat oven to 180C. Combine thyme, garlic, Taleggio and 1 tbs parsley, and
season. Cut a deep pocket lengthways in the thickest part of each fillet and
fill with Taleggio mixture. Secure with toothpicks. Combine breadcrumbs, parmesan
and remaining 2 tbs parsley, then season. Place
egg in a shallow bowl. Dip chicken first in egg, then crumbs and place
in a greased baking dish. Combine butter and oil, then pour over chicken. Bake
for 25 minutes. Add tomatoes and bake for 4 minutes or until starting to soften
and chicken is cooked. Remove toothpicks, then serve
Cook's notes: Taleggio is a soft Italian washed-rind cheese
that's good for melting, for delis and gourmet food shops. Substitute fontina
or bacconacini
