Daughter Cooks Again

Sautéed Breast of Chicken Stuffed with fresh herbs and Mozzarella

So Younger Daughter (“YD”) attended cooking school last weekend, and promised to recreate each of the things she cooked there, for all of us here at the ol’ homestead. Here's the first tasty treat.

Ingredients:

• 1/3 cups all purpose flour

• 1 tsp kosher salt, plus add’l as needed

• ½ tsp freshly ground black pepper (or as needed)

• ½ tsp paprika

• ½ tsp garlic powder

• Four 5- to 6-oz. boneless skinless chicken breasts

• 1 tbsp chopped fresh flat-leaf parsley, plus sprigs for garnish

• 1 tbsp chopped fresh basil, plus sprigs for garnish

• 6 oz fresh mozzarella, coarsely grated

• 3 tbsp extra-virgin olive oil

Preheat the oven to 400° F. Combine the flour, salt, pepper, paprika and garlic powder in a shallow bowl or plate; mix to distribute the spices evenly, and set aside.

Place a chicken breast on your work surface, presentation-side down; remove the tenderloin and reserve for some other use. Turn the chicken over. Place one hand flat on the chicken breast; holding a sharp knife parallel to the work surface (careful! It’s sharp), carefully insert the knife into the thickest part of the breast. Cut to, but not through, the other side of the breast. Open up the sliced breast like a book. Repeat with the other chicken breasts.

Combine the chopped parsley and basil. Season each opened breast liberally with salt and pepper, then sprinkle each with 1½ tsp of the herb mixture.

Sprinkle one fourth of the cheese evenly over one side of each breast, leaving a ¼-inch border around the edge. Fold the side of the breast without the cheese over, covering the cheese, and press gently.

Carefully coat each stuffed breast in the seasoned flour.

Heat a large, over-safe sauté pan over medium-high heat; add the oil and heat through. Place each chicken breast in the pan, presentation-side down. Cook until golden brown, or about 3 minutes. Use tongs to carefully turn the breasts over, being careful to keep them closed. Cook until the second side begins to brown, about 2 minutes, then transfer the pan to the oven. Cook to an internal temp of 165° F, about 6 to 8 minutes. Place each breast on a warmed dinner plate; garnish with fresh herb and serve immediately.

These will go quickly, and leave guests wanting more. (And note that Dad took this photo before the final garnish was applied, to the great angst of YD.)

Recipe modified as shown from a version published by the Viking Range Corp.