| ITALIAN STUFFED CHICKEN |
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Preparation time: 15 minutes Total time: 55 to 65 minutes 4 servings 4 whole boneless, skinless chicken breast halves 1/2 teaspoon salt 1/2 cup (2 ounces) shredded mozzarella cheese 2 ounces pepperoni or other pizza topping 12 individual wooden toothpicks 1/3 cup milk 1 egg 1 cup fine, dry Italian bread crumbs 1/3 cup CRISCO Oil 1/3 cup prepared plain spaghetti sauce (or marinara sauce) Rinse chicken. Pat dry. Sprinkle with salt. Cut pocket in thick section of each breast half leaving 1/2-inch margin on all sides. Stuff with cheese and pepperoni. Fasten open side with wooden picks. Heat oven to 350°F. Combine milk and egg in small bowl. Dip chicken in egg mixture. Coat with crumbs. Heat Crisco Oil in large skillet on medium heat. Add chicken. Fry on each side until golden brown. Transfer to 13 x 9 x 2-inch baking pan. Bake at 350°F for 30 to 45 minutes or until no longer pink in center. Remove and discard wooden picks. Serve whole with spaghetti sauce on top, or cut into strips and serve with spaghetti sauce as dip. Note: The chicken breasts can be stuffed and coated up to 1 day in advance and refrigerated, tightly covered. Fry and bake just prior to serving. |
