Lillian Cahn's Stuffed Chicken Breast Salad

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 8 large skinless, boneless chicken breast halves
  • 3 ounces (6 tablespoons) young, soft goat cheese
  • 1 small clove garlic, peeled and minced
  • Freshly ground black pepper
  • 8 thin slices prosciutto
  • 1 1/4 cups fresh bread crumbs
  • Salt
  • 2 eggs, beaten
  • 2 tablespoons extra-virgin olive oil
  • 1 head romaine salad
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste
Directions
  • Preheat oven to 325 degrees. Rinse the chicken well and pat it thoroughly dry. Place the chicken breasts between 2 pieces of waxed paper, and pound on them gently with a rolling pin or a heavy weight until they are about 1/4-inch thick throughout.

  • In a small bowl, mix together the goat cheese, garlic, and a generous amount of pepper. Stuff the chicken breasts. Lay a slice of prosciutto on top of 1 piece of chicken (if the prosciutto is larger than the chicken breast, trim to fit). Place one-eighth of the goat cheese mixture on the top third of the prosciutto, and roll up the chicken breast to enclose the cheese. Set it, seam side down, on a clean counter or plate, and repeat with the remaining chicken breasts. They will stay rolled quite easily without needing anything to secure them. Place the bread crumbs in a shallow bowl or plate, and season lightly with salt and pepper. Whisk the eggs in a large shallow bowl and set them next to the bread crumbs.

  • Dip each rolled chicken breast in the bread crumbs to coat it well, then in the beaten egg, then again in the breadcrumbs. Use 1 hand for dipping the chicken in the crumbs, and the other for dipping into the eggs to minimize the amount of crumbs sticking to your fingers. Heat the oil in a large heavy skillet over medium-high heat. When it is hot but not smoking, brown the chicken breasts turning them, frequently, until they are golden on all sides, about 7 minutes total. (Do not overcrowd the pan. Brown the chicken breasts in 2 batches if necessary.) Remove them from the pan and arrange them in a single layer in an 8 by 14-inch enamel or ceramic baking dish. Place the dish in the center of the oven and bake for 30 minutes.

  • Let cool and refrigerate. Cut into 6 slices.

  • Whisk together oil, vinegar and mustard. Season to taste.

  • Toss salad with vinaigrette. Place on plate. Arrange chicken slices on top of salad.


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