Breaded Chicken Breast Recipe

Prepare stuffing

Place the chopped dried apricots and toasted pecans in a medium bowl. Add the softened butter, minced shallot, chopped parsley, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined into a slightly coarse paste that holds together. Taste and adjust seasoning. Set aside.

Butterfly and stuff

Pat the 4 chicken breasts dry. Place one breast between plastic wrap and gently pound with a meat mallet to an even thickness about 1/4–1/3 inch thick. Repeat with remaining breasts. Season both sides lightly with salt and pepper. Spoon about 2-3 tablespoons of the apricot-pecan stuffing onto one half of each flattened breast, spreading to leave a 1/2-inch border. Fold the other half over and press the edges to seal; if needed, secure with 1-2 toothpicks per breast.

Set up breading station

Place the flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk the 2 eggs with 2 tbs milk until smooth. In a third shallow bowl, combine breadcrumbs with 1/4 cup grated Parmesan, 1/2 tsp paprika, and 1/4 tsp black pepper.

Bread the chicken

Dredge each stuffed breast lightly in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip, then press into the breadcrumb mixture to coat evenly on all sides. Place breaded breasts on a tray and let rest 10 minutes to help coating adhere.

Cook the breasts

Heat a large skillet over medium heat and add 6 tbs vegetable oil. When oil shimmers (about 350°F/175°C), add the breasts (work in batches if needed) and cook 4–5 minutes per side until golden brown and internal temperature reaches 160°F (71°C). Reduce heat slightly if browning too quickly. Transfer cooked breasts to a wire rack set over a baking sheet and keep warm in a low oven (about 200°F/95°C) while finishing sauce. Remove toothpicks before serving.

Cook lentils

While breading the chicken or when breasts are resting, bring 2 cups of the stock to a simmer in a small saucepan. Add the rinsed lentils and the bay leaf, reduce heat to low, cover and simmer until lentils are just tender, about 20–25 minutes. Drain any excess liquid if present and discard bay leaf. Set lentils aside.

Make sauce base

In a medium saucepan or deep skillet, heat 1 tbs olive oil over medium heat. Add the chopped onion, carrot and celery and cook, stirring occasionally, until softened, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1–2 minutes to deepen flavor.

Deglaze and simmer

Pour in 1/2 cup dry red wine to deglaze the pan, scraping any browned bits from the bottom. Let wine reduce by about half, 2–3 minutes. Add the cooked lentils and remaining 1–2 cups stock (add only enough to reach desired sauce consistency — start with 1 cup, reserve the rest). Add 1 tsp fresh thyme, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 6–8 minutes until flavors marry and sauce thickens slightly.

Finish sauce

Remove from heat and stir in 1 tbs butter for sheen and mouthfeel. Taste and adjust seasoning. If you prefer a smoother sauce, pulse half the lentil mixture briefly in an immersion blender (or regular blender) to create a slightly creamy texture while keeping some whole lentils for body.

Spoon a generous ladle of the warm lentil and red wine sauce onto each plate. Place one breaded, stuffed chicken breast on top of each sauced portion. Sprinkle chopped parsley over the chicken and serve with a lemon wedge on the side to brighten flavors.