- 4 chicken breasts, boned
- 2 Tbsp. butter
- 1 (or more) garlic cloves, crushed
- 1 Tbsp. Dijon mustard
Stuffing:
- 1 Tbsp. butter
- 1 bunch scallions, sliced
- 3 Tbsp. fresh breadcrumbs
- 2 Tbsp. Pine nuts
- 1 egg yolk
- 1 Tbsp. chopped fresh parsley
- salt and pepper
- 4 Tbsp. grated cheese
Topping:
- 2 bacon slices, finely chopped
- 1 C fresh breadcrumbs (probably panko would be better–or even pan toasted panko for extra crunchiness–see note below)
- 1 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh chopped parsley
Preheat the oven to 400. To make the stuffing, heat 1 Tbsp. of the butter in a frying pan and cook the scallions until soft. Remove from the heat and allow to cool for a few minutes.
Add the remaining ingredients and mix thoroughly.
To make the topping, fry the chopped bacon until crisp, drain & add the breadcrumbs, parmesan cheese & fresh parsley
Carefully cut a deep pocket in each of the chicken breasts, using a sharp knife. (maybe better if you pound cut one chicken breast in half and then cut a deep pocket in half the breast)
Divide the stuffing into fourths and use to fill the pockets. Put in a buttered ovenproof dish.
Melt the remaining butter, mix w/ the crushed garlic & mustard. Brush over chicken. Press on the topping and bake uncovered for about 30-40 minutes, or until tender.
Toasting Breadcrumbs:
Heat 1 tablespoon of olive oil in a 10-inch nonstick pan on medium-high heat. Once the oil starts swirling around in the pan, indicating that it’s approaching the smoking point, add 1 heaping cup of Panko breadcrumbs. Cook them, stirring constantly, for 3 to 4 minutes until they look golden.
Cook’s Encyclopedia of Chicken