Raspberry Chicken Recipe
Panko crusted, filled w/herbed cream cheese, pecans w/house made raspberry sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Take each chicken breast and make a pocket by slicing it horizontally, being careful not to cut all the way through. Stuff each pocket with 2 oz of herbed cream cheese and a few tablespoons of chopped pecans. Season the outside of the chicken breasts with salt and black pepper.
- 2
Coat the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with chopped pecans. Dredge each stuffed chicken breast in flour, then dip in the egg, and finally coat with the panko mixture.
- 3
Cook the Chicken
In a large oven-safe skillet, heat olive oil over medium heat. Add the coated chicken breasts and cook for about 4-5 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through.
- 4
Serve
Once cooked, remove the chicken from the oven and let it rest for a few minutes. Serve each chicken breast drizzled with house-made raspberry sauce and garnished with fresh raspberries.
