- 2 ounces cream cheese (or other cheese if desired)
- 1 teaspoon chopped garlic
- Salt and freshly ground black pepper
- 2 teaspoons chopped fresh basil leaves
- 2 teaspoons chopped fresh oregano leaves
- 1 (8-ounce) chicken breast
- 2 ounces butter, melted
- 2 ounces bearnaise sauce
- Flour, for dusting
- 1 egg
- 1 tablespoon milk
- Japanese bread crumbs ( Panko), for breading
Preheat the oven to 350 degrees F.
Mix together the filling ingredients and set aside.
Remove the excess fat and rib meat on chicken breast. Lightly and evenly pound chicken breast to 3/8-inch thickness.
Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast. Fold the chicken in 1/2 and tuck in corners.
In a bowl, beat together the egg and milk to make an egg wash. Lightly dust the chicken in flour and shake off excess flour. Dip chicken in egg mix, shaking off excess. Coat the chicken in Japanese bread crumbs. Place on a baking pan and lightly drizzle with butter. Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F. Remove from the oven and place on serving dish. Top with bearnaise sauce.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Chili-Rubbed Free Range Chicken with Guacamole and Pico De Gallo, Smothered Black Beans and Tortilla Threads
Recipe courtesy of Emeril Lagasse