Cornmeal-Crusted Chicken with Goat-Cheese and Sausage Stuffing
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:

Ingredients for - Cornmeal-Crusted Chicken with Goat-Cheese and Sausage Stuffing

1. 5 1/2 oz. goat cheese -
2. 1/2 lb. mild Italian sausage -
3. 1/4 tsp. cayenne -
4. 1/2 tsp. salt -
5. 2 tbsp. chopped fresh parsley -
6. 4 boneless -
7. 1 egg -
8. 1 tbsp. water -
9. 3/4 c. cornmeal -
10. 1/4 tsp. fresh-ground black pepper -
11. 3 tbsp. Cooking oil -

How to cook deliciously - Cornmeal-Crusted Chicken with Goat-Cheese and Sausage Stuffing

1. Stage

In a small bowl, combine the goat cheese, sausage, cayenne, 1/4 teaspoon of the salt and the parsley.

2. Stage

With a sharp knife, make an incision along the side of each chicken breast and cut into the middle, making a pocket without cutting through the edges. Fill each breast with the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing.

3. Stage

In a small bowl, whisk the egg with the water. Mix the cornmeal with the remaining 1/4 teaspoon salt and the pepper. Dip each chicken breast in the cornmeal mixture to coat lightly, then into the egg mixture, and then back in the cornmeal.

4. Stage

In a large frying pan, heat the oil over moderately high heat. Add the chicken and cook for 5 minutes. Turn and continue cooking until golden brown and cooked through, about 5 minutes longer.

5. Stage

Menu Suggestions: Creamy mashed potatoes and a simple green vegetable are delicious with this crisp chicken.

6. Stage

Wine Recommendation: There's a lot going on in this dish, from the Italian sausage to the acidic goat cheese and the crunchy cornmeal. A light, slightly chilled pinot noir from Burgundy in France or from Oregon has the fruitiness and acidity to make a perfect partner.