Lillian cahn's stuffed chicken breast salad
Indulge in the savory flavors of juicy chicken breast stuffed with a medley of fresh ingredients, served atop a bed of crisp, vibrant salad greens.
Ingredients:
- 8 large skinless, boneless chicken breast halves
- 90g (6 tablespoons) young, soft goat cheese
- 1 small clove garlic, peeled and minced
- Freshly ground black pepper
- 8 thin slices prosciutto
- 1 1/4 cups fresh bread crumbs
- Salt
- 2 eggs, beaten
- 2 tablespoons extra-virgin olive oil
- 1 head romaine salad
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 160 °C. Wash the chicken thoroughly and dry it completely. Take the chicken breasts and place them between two sheets of wax paper, then gently flatten them with a rolling pin or a heavy object until they are about 1/4-inch thick all over.
- Combine goat cheese, minced garlic, and a good amount of pepper in a small bowl. Fill the chicken breasts with this mixture. Place a piece of prosciutto on each chicken piece (trim to fit if needed). Spread one-eighth of the goat cheese mix on the top section of the prosciutto, then roll up the chicken to enclose the filling. Lay them seam-side down on a clean surface or plate. Proceed with the remaining chicken breasts. They should hold together without any additional support. In a shallow dish, mix bread crumbs with a pinch of salt and pepper. Beat the eggs in a separate shallow dish.
- Coat each rolled chicken breast in bread crumbs, then dip in the beaten eggs, and once again in the bread crumbs. To minimize mess, use one hand for the dry coating and the other hand for the egg wash. Heat oil in a large skillet over medium-high heat. Once hot, brown the chicken breasts by turning them frequently until all sides are golden, approximately 7 minutes. If needed, cook the chicken in two batches to avoid overcrowding the skillet. Transfer the browned chicken to a baking dish measuring 8 by 14 inches. Arrange the chicken in a single layer and bake in the middle of the oven for 30 minutes.
- Let the chicken cool, then refrigerate. Cut it into 6 pieces.
- Mix oil, vinegar, and mustard together. Season to your preference.
- Toss the salad with the vinaigrette and place it on a plate. Top the salad with the sliced chicken.
Summary:
- Calories: 5263 kcal
- Fat: 242 g
- Protein: 670 g
- Carbs: 69 g
- Potassium: 11525 mg
- Magnesium: 947 mg