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Category: Chicken
Prep Time: Cook Time: Total Time:
3/4 cup mascarpone cheese
1/4 cup goat cheese
1 tablespoon Italian seasoning
2 tablespoons fresh lemon juice
4 teaspoons lemon zest, divided
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 chicken breasts, pounded to 1/2-inch thickness
1 cup fresh basil leaves
1 egg
2 cups Italian-seasoned breadcrumbs
Preheat oven to 325. In a medium bowl, mix the mascarpone cheese, goat cheese, Italian seasoning, lemon juice, 2 teaspoons lemon zest, garlic, salt, and pepper; set aside.
Line each flattened chicken breast with a single layer of fresh basil leaves. Evenly divide the cheese mixture over the basil leaves on each chicken breast. Gently roll the breasts jelly-roll fashion; secure with a wooden toothpick. Set aside seamside down.
In a shallow dish and using a fork or whisk, lightly beat the egg. In a separate shallow dish, stir together the breadcrumbs and remaining lemon zest. Carefully roll the prepared breast in the egg and then in the breadcrumb mixture to coat.
Remove toothpicks and place breasts seamside down on a baking sheet. Bake for 25 to 30 minutes, or until an instant-read thermometer registers 165 degrees when inserted and the crust is golden brown. Slice each breast into medallions and serve immediately.
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BASIL LEMON CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
3/4 cup mascarpone cheese
1/4 cup goat cheese
1 tablespoon Italian seasoning
2 tablespoons fresh lemon juice
4 teaspoons lemon zest, divided
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 chicken breasts, pounded to 1/2-inch thickness
1 cup fresh basil leaves
1 egg
2 cups Italian-seasoned breadcrumbs
Preheat oven to 325. In a medium bowl, mix the mascarpone cheese, goat cheese, Italian seasoning, lemon juice, 2 teaspoons lemon zest, garlic, salt, and pepper; set aside.
Line each flattened chicken breast with a single layer of fresh basil leaves. Evenly divide the cheese mixture over the basil leaves on each chicken breast. Gently roll the breasts jelly-roll fashion; secure with a wooden toothpick. Set aside seamside down.
In a shallow dish and using a fork or whisk, lightly beat the egg. In a separate shallow dish, stir together the breadcrumbs and remaining lemon zest. Carefully roll the prepared breast in the egg and then in the breadcrumb mixture to coat.
Remove toothpicks and place breasts seamside down on a baking sheet. Bake for 25 to 30 minutes, or until an instant-read thermometer registers 165 degrees when inserted and the crust is golden brown. Slice each breast into medallions and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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