Chicken Meisner Recipe
A chicken breast stuffed with prosciutto and gorgonzola cheese, lightly breaded, served over a bed of our jasmine rice, topped with our gorgonzola cream sauce.
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Ingredients
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Stuffed Chicken
Method
Preparation and Cooking
Prepare the Chicken
Preheat the oven to 375°F (190°C). Carefully slice a pocket into each chicken breast, making sure not to cut all the way through. Season with salt and pepper.
Stuff the Chicken
Place 2 slices of prosciutto and 50g of gorgonzola cheese into each chicken pocket. Secure with toothpicks if needed.
Bread the Chicken
Set up a breading station with flour in one bowl, beaten eggs in another, and bread crumbs in a third. Dredge each stuffed chicken breast first in flour, then dip in eggs, and finally coat with bread crumbs.
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for 4-5 minutes on each side until golden brown. Transfer to a baking dish and bake in the preheated oven for about 20 minutes, or until the chicken is cooked through.
Prepare the Gorgonzola Cream Sauce
In a small saucepan, add 100g of gorgonzola cheese and a splash of cream over low heat. Stir until melted and smooth. Season with salt and pepper to taste.
Serve
Serve the stuffed chicken over a bed of jasmine rice and drizzle with the gorgonzola cream sauce.