Goat Cheese Stuffed Chicken Breast with Panzanella

Food, Folks, and Fun
26Ingredients
Calories
60Minutes

Ingredients

  • 4 cups bread cubes (Italian, 1-inch)
  • 1/2 cup dressing (Girard’s Champagne, divided)
  • 1 cherry tomatoes (dry pint, halved)
  • 14 ounces cannellini beans (drained and rinsed)
  • 1 cucumber (medium, peeled, halved lengthwise, seeds removed, and cut into 1-inch pieces)
  • 1 shallot (large, minced)
  • 1/2 cup pesto
  • salt
  • pepper
  • basil leaves (Torn, for garnish)
  • chicken (FILLING:)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup shallots (finely chopped, about 6-7medium shallots)
  • 2 tablespoons dressing (Girard’s Champagne)
  • 4 ounces fresh goat cheese (crumbled)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • chicken
  • 4 boneless skinless chicken breast halves (8-9 ounces each)
  • 3/4 cup all purpose flour
  • 2 large eggs (lightly beaten)
  • 1 1/2 cups Italian seasoned panko bread crumbs
  • kosher salt
  • freshly ground pepper
  • 2/3 cup olive oil
  • basil leaves (Torn, for garnish)
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