My hubby had a concert on Friday evening and after a busy week I wanted to make something good. I remembered I had not made chicken the whole week, so I decided to made a quick and fancy meal at the same time!
I first started using panko about 6 months ago and I have not looked back! It is the easiest and healthiest bread crumb than what the stores offer. The stores have bread crumbs that no longer should be called bread crumbs but THE OTHER BREAD! This meal takes 15minute preparation and 30 minute cooking time. A great meal easily accompanied with rice and a veggie. Enjoy!
Panko-crusted Dijon Chicken Stuffed with Bacon and Brie
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serves 2
2 boneless chicken breasts
Crust
1 cup Panko bread crumbs
2 tsp dried parsley
1 tsp salt
1 tsp paprika
Coating
1/2 cup Dijon mustard
2 garlic cloves
2 Tbsp melted salted butter
Stuffing
8 slices of Brie cheese
2 slice turkey bacon
Toothpicks
Preheat oven to 400F
Place coating and and crust ingredients in two separate dishes. Butterfly each chicken breast and place each chicken breast between parchment paper. Use a mallet, and flatten chicken until 1/2 inch thick. Make sure the chicken is dry before starting the coating process.
Take each chicken breast and place 4 slices of Brie cheese and one slice of bacon and fold in half. Use the tooth picks to seal the chicken because you want to keep the cheese inside the folded chicken. Next, rub the mustard coating on the chicken and finish off my coating the chicken with the Panko bread crumbs. Repeat with the second chicken breast.
Place the stuffed chicken on a greased 9×9 glass pan and bake for 30 minutes. Serve with rice and veggie!
