Parmesan Stuffed Chicken with Roasted Cherry Tomato Sauce

September 6, 2011 by: Brian

Lovely chicken dish that will be sure to please those finicky guests. We served with roasted asparagus and garnished with fresh basil. Chicken is moist and flavorful and breading is crisp and light.

Total Time: 1 hr
Prep: 30 min
Yield: 4 servings

Topping:

1 pint cherry tomatoes, halved
4 tablespoons olive oil
Kosher salt
Black Pepper
1 shallot, minced
2 cloves garlic, minced
Fresh basil, cut into ribbons

Filling:

2 anchovies
2 cloves garlic, chopped
6 oz fresh mozzarella
Fresh basil, cut into ribbons
Kosher Salt
Black Pepper

Chicken:

1 pound boneless, skinless chicken breasts
Kosher Salt
Black Pepper
1/2 cup flour
2 large eggs beaten
1 tablespoon water
1 1/2 cups plain dry breadcrumbs
1/2 cup grated Parmesan
1 tablespoon olive oil
2 tablespoons unsalted butter

Directions:

TOPPING: Preheat oven to 350 degrees. Spread tomato halves on a baking sheet, cut side down. Drizzle with 2 tablespoons of the oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake for 15 minutes or until the skins of the tomato have started to shrivel and pull away. Set aside for next step.
Coat a skillet with the remaining 2 tablespoons oil and place over medium-low heat. Add shallot and garlic to hot oil, cook and stir for 2 minutes or until caramelized. Add the basil and the reserved tomatoes along with any juices. Add another 1/4 teaspoon salt and 1/4 teaspoon pepper, reduce heat, and simmer for 10-15 minutes stirring occasionally.
FILLING: Combine anchovies and garlic . Mash to create a paste. Place in a small bowl and combine with mozzarella, basil, salt, and pepper. Set aside at room temperature.
CHICKEN: Season the chicken on both sides with salt and pepper. Fill a dish with the flour and seasoned with salt and pepper, another with the beaten egg and water, and a plate with bread crumbs combined with the Parmesan. Dredge the chicken in the flour, shaking off the excess, then coat with the egg wash, and roll into the bread crumb mixture pressing into the chicken.
Using a knife, make an incision through the center of each chicken breast and filling the pocket with the mozzarella mixture, packing it tightly.
Place chicken in an ovenproof skillet (a seasoned cast-iron skillet will work nicely) and heat the oil and butter over medium heat. Add the chicken in the skillet stuffed side down. Brown for 1-2 minutes. Carefully turn the chicken breast ver and brown for another 2 minutes or until golden brown. Transfer the skillet to the oven and cook for 10 minutes or until the cheese is melted and the chicken is no longer pink.
To serve, cut the chicken into diagonal slices and lay overlapping on a plate allowing the cheese to ooze out. Spoon the tomato topping over the top and garnish with fresh basil.