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Parmesan-crumbed chicken with taleggio stuffing
Parmesan-crumbed chicken with taleggio stuffing
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Indulgent baked chicken stuffed with gooey melted cheese. Bold flavors for the adventurous.
Ingredients:
  • 2 tsp chopped thyme
  • 2 garlic cloves, chopped
  • 100g Taleggio cheese (see notes), rind removed, chopped
  • 62.50 ml chopped flat-leaf parsley leaves
  • 4 x 180g chicken breast fillets
  • 50g breadcrumbs
  • 20g parmesan
  • 1 egg, lightly beaten
  • 30g butter, melted
  • 80ml olive oil
  • 250g vine-ripened cherry tomatoes
Instructions:
  • Preheat your oven to a cozy 180°C. Mix together fragrant thyme, garlic, creamy Taleggio, and a touch of fresh parsley. Season to perfection. Carefully carve a generous pocket along the thickest part of each fillet and stuff with the delectable Taleggio blend. Secure everything in place with a couple of toothpicks.
  • Mix breadcrumbs, Parmesan, and the rest of the parsley together and season the mixture. Put the egg in a shallow bowl. Coat the chicken in the egg first, then in the breadcrumbs mixture, and lay in a greased baking dish. Combine butter and oil, then drizzle over the chicken. Bake for 25 minutes. Add tomatoes and bake for an additional 5 minutes until the tomatoes start to soften and the chicken is fully cooked. Remove toothpicks before serving.

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