Caprese Cordon Bleu
I used to love Chicken Cordon Bleu when I was growing up. My mom bought the frozen kind at Costco and we had it for dinner at least once a week. As fancy as it sounds, it's really easy to make at home, and it tastes even better when you bring fresh ingredients to the table.
Ready in: 35-45 minutes
2 boneless skinless chicken breasts (about 6 oz each)
2 ounces fresh mozzarella cheese, shredded or diced
2 tablespoons sundried tomatoes, chopped
2 tablespoons chopped fresh basil, divided
1/3 cup bread crumbs
2 tablespoons olive oil
1. Preheat the oven to 375 degrees.
2. Butterfly each chicken breast, then pat dry on all sides with a paper towel. Season on all sides with salt and pepper.
3. Divide the mozzarella cheese, sundried tomatoes and basil among both chicken breasts, leaving some basil leaves aside for garnish. Fold over the chicken breast and use toothpicks to hold the stuffing in.
4. Whisk the egg in a large shallow dish, and place the breadcrumbs in a separate large shallow dish. Season the breadcrumbs with salt and pepper (or use seasoned breadcrumbs for more flavor). Pass each breast through the egg, draining off any excess. and then through the breadcrumbs, also shaking off any excess coating.
5. Heat the olive oil in a large pan over medium high heat. Cook the chicken for 3-4 minutes on each side or until golden. Finish cooking the chicken in the oven for 20-25 minutes. (If your pan isn't oven-safe, you can transfer the chicken breast to a baking dish.)
6. To serve, garnish with fresh basil.