Wednesday, September 05, 2007

Goat Gouda-Basil Stuffed Chicken

Goat Gouda-Basil Stuffed Chicken

Inspired by a recipe from

4 Boneless, Skinless Chicken Breasts
1/4 lb. Goat Gouda Cheese, finely grated
2 Scallions, thinly sliced
Fresh Basil, torn
1 egg
1/2 cup Almond flour
2 Tbsp Butter, melted
Sea Salt and Pepper, freshly ground

Heat oven to 350°. Combine cheese, scallions and basil in a medium bowl; cover and chill.

Use a meat mallet to pound halved chicken breasts between a folded sheet of waxed paper; dry chicken with paper towels.

Spread stuffing mixture onto thin chicken strips and roll them up; tie with string or secure with toothpicks.

Break and beat egg in one shallow bowl, put almond flour in another. Dip rolled chicken in egg, cover in almond flour and place in 8x8" square baking dish. Drizzle with melted butter.

Bake for 35 minutes then broil 6" from flame for 5 minutes until buttery almond flour is light golden brown. Garnish with small leaves of basil.