Chicken Tiffany
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
49
Sourness
49
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
60 g
Cream Cheese1 tsp
Garlic (chopped)1
Salt2 tsps
Basil Leaves (chopped fresh)60 g
Butter (melted)60 g
Bearnaise Sauce1
Egg1 tbsp
MilkDirections:
1
Preheat the oven to 350 degrees F
2
Mix together the filling ingredients and set aside
3
Remove the excess fat and rib meat on chicken breast
4
Lightly and evenly pound chicken breast to 3/8-inch thickness
5
Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast
6
Fold the chicken in 1/2 and tuck in corners
7
In a bowl, beat together the egg and milk to make an egg wash
8
Lightly dust the chicken in flour and shake off excess flour
9
Dip chicken in egg mix, shaking off excess
10
Coat the chicken in Japanese bread crumbs
11
Place on a baking pan and lightly drizzle with butter
12
Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F
13
Remove from the oven and place on serving dish
14
Top with bearnaise sauce