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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (326g) Recipe makes 4 servings The following items or measurements are not included below: 4 slices gouda cheese 1 tablespoon key lime zest |
||
| Calories 477 | ||
| Calories from Fat 60 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 189mg | 63% | |
| Sodium 761mg | 31% | |
| Potassium 796mg | 22% | |
| Total Carbohydrate 39.1g | 13% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 3.5g | ||
| Protein 63.3g | 126% | |
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Zesty Cheesy Crumbed Chicken
By: Sarah!
Jan 30, 2008
Made for RSC #11. A nice spicy and zesty twist to plain old crumbed chicken. I used wholemeal bread crumbs in this recipe, you could easily use plain crumbs or even cornflake crumbs in its place. Enjoy!
SERVES 4
Ingredients
- 4 skinless chicken breasts
- 4 slices gouda cheese
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon key lime juice
- 1 cup whole wheat bread crumbs
- 1 tablespoon key lime zest
- 2 teaspoons dried cayenne chili pepper flakes
Directions
1
Pre-heat oven to 180°C.2
Slice chicken in half longways, being careful not to cut all the way through and open out like a book.3
Cover in plastic wrap and pound chicken until less than 1/2 inch thick.4
Place 1 piece of cheese on each chicken breast and fold over to enclose. Secure with toothpicks, and set aside.5
Combine flour with salt and pepper, spread out on a plate.6
Whisk egg with lime juice, place in bowl.7
Combine breadcrumbs with lime zest and cayenne pepper flakes, mix well. Spread out on plate.8
With one chicken breast at a time, cover with flour, shaking off excess.9
Cover chicken with egg mix, shake off excess and put breast in crumb mixture. Turn to coat well and press crumbs onto chicken.10
Grease an oven proof dish (or spray with non-stick spray). Add chicken to dish and place in oven for 60 minutes, turning halfway through cooking time.
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Featured Reviews for This Recipe
From: The Flying Chef
On Aug 6, 2008
This was gorgeous!! I had some gouda cheese on hand not slices so I cut into strips. I also had just bought some soft cheese with truffle aroma through it, so I used both, yummo. I made everything else the same except for using panko flakes instead of breadcrumbs they crisp up so well. I loved the spice that came through and the crispy coating with tender chicken breast oozing with cheese was gorgeous. I don't know the amounts I used as I was cutting from a block of cheese, but it was awesome. I also did cook for about 40 Min's as this was the perfect amount of time, I think longer would have been too much. Apart from that this was so good and I will be making again.. Great post
From: Chef floWer
On Feb 23, 2008
5 Star - This was a very good recipe I didn't use wholemeal bread crumbs so I used the white bread crumbs. I also used egg substituted but other then this kept to the written recipe. I had the gouda cheese stay in some of the chicken but most of it seeped out. However overall the flavour was yummy - Thank you RSC #11 Chef
From: Kelly M.
On Feb 22, 2008
This was not bad, but didn't knock my socks off. I made the recipe as directed. I was unsure of whether to use dry or fresh breadcrumbs, so I used fresh. I really wasn't able to pick up any added flavor from the lime juice/zest. Maybe more needed added? And for me the cayenne flakes really didn't seem to blend with the recipe-for me the spiciness of the breading was a little overpowering for this recipe, and I love spicy food. I think it could be left out. But I will say I've never had chicken stuffed with gouda before and it was to DIE for! It was creamy and flavorful and paired really well with the chicken. The one change I did make was the lessen the cook time. 60 minutes is a very long time to cook boneless breasts, especially those that have been butterflied. I cooked mine for 40 minutes and it was starting to get dry. If I'd have cooked the full 60 I would not have been able to eat it. These would have been cooked perfectly at about 30 minutes in my oven. Nice effort for the contest. Good luck!
From: evelyn/athens
On Feb 22, 2008
3 stars I was surprised at what a crust this baked chicken dish turned out to have. The instructions were spot on and the baking time was sufficient to ensure the chicken was cooked-through and moist and that the crust had browned and crisped (on top, the bottom crust, once turned over, did get soggier). At this point I would have given it a solid 4 stars. But, I was suffering from severe mouth-burn, and I don't have an exceptionally low heat-tolerance. 10 minutes later, my mouth was still blistering from my first bites. I had to remove the crust to get my kids to eat, otherwise, very good chicken. I do think that the 1 tsp of black pepper and 2 tsps cayenne flakes is excessive, and that is why I'm dropping a star. A bit of fiddling and you've got a really good recipe here, chef. Good luck.
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