Source: Food & Wine Magazine
What’s my inspiration?
Meat stuffed in meat, cornmeal and goat cheese! What? Doesn’t sound appealing? It is totally delicious! I stumbled on this recipe while looking for a new way to use cornmeal. As usual, the first time making anything is more time-consuming than planned and can be a bit messy. You have to stumble your way through prepping ingredients (in the right order), make sure you assemble everything correctly, and cook it long enough so it’s actually done. I find that you have to use your best judgement when cooking a meal the first time because let’s be honest, the pre-identified time and temp on recipes rarely seems accurate. After I tried this recipe once, I was hooked and the food prep work and cooking got much easier. I know that goat cheese sounds a bit scary but combined with sausage and fresh, bright parsley, it was incredibly creamy and with the cornmeal crunch on the outside, divine!
This is so tasty, I was able to convince my family to allow me to make it for Christmas. While this may not seem like anything abnormal, I come from a Swedish family with strong traditions. In this case, there is a long-standing tradition of eating my grandma’s AMAZING swedish meatballs, mashed potatoes, and…pre-made chicken Kiev’s which have their own unique appeal (ooozing butter when you cut into them!). While I like traditions like everyone else, I thought this minor chicken Kiev change was a worthy tradition twist. Now lets hope that making 20 of them goes smoothly and they are as good as I think they are 🙂 Wish me luck!
What you need:
- 5 1/2 ounces goat cheese, crumbled
- 1/2 pound mild Italian sausage, casings removed, meat crumbled and cooked
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 4 boneless, skinless chicken breasts
- 1 egg
- 1 tablespoon water
- 3/4 cup cornmeal
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons canola cooking oil (vegetable oil works too)
What you do:
- In a small bowl, combine the goat cheese, sausage, cayenne, 1/4 teaspoon of the salt, and the parsley.
- 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.
- 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.
- In a large frying pan, heat the oil over moderately high heat. Add the chicken and cook for 4-5 minutes / side. Turn and continue cooking until golden brown on all 4 sides and cooked through (about 12-15 minutes depending on how big your chicken is.