Cut a pocket into each Chicken breast horizontally, being careful not to cut all the way through.
In a medium bowl, combine all Filling ingredients and mix gently.
Stuff each Chicken breast with the Filling mixture.
In a separate bowl, combine all Coating ingredients.
Dip each stuffed Chicken breast into the Panko mixture, pressing to adhere.
Place the coated Chicken breasts in a baking dish and bake for 30-35 minutes, or until Chicken is cooked through and golden brown.
While Chicken is baking, prepare the Gruyère Cream Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute to create a roux. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, then reduce heat and stir in Gruyère cheese and Nutmeg until cheese is melted and sauce is thickened.
Let Chicken rest for 5 minutes before serving. Drizzle generously with Gruyère Cream Sauce.
Ingredients
4
44Chicken breasts-organic, air-chilled
6 oz170 gAged Cheddar cheese-shredded
4 oz113 gPancetta-diced and crisped
1/4 cup60 mLShallots-finely minced
2 tbsp30 mLCrème fraîche
1/4 tsp1.25 mLWhite pepper-ground
1 cup120 gPanko bread crumbs-Japanese style
1 tbsp15 mLParmesan cheese-grated
1 tsp5 mLItalian seasoning
2 tbsp30 mLButter-unsalted
2 tbsp30 mLAll-purpose flour
2 cups473 mLHeavy cream
4 oz113 gGruyère cheese-grated
1/4 tsp1.25 mLNutmeg-ground
Equipment
Baking dish
Mixing bowls
Saucepan
Whisk
Knife
Cutting board
Instructions
Preheat oven to 375°F (190°C).
Cut a pocket into each Chicken breast horizontally, being careful not to cut all the way through.
In a medium bowl, combine all Filling ingredients and mix gently.
Stuff each Chicken breast with the Filling mixture.
In a separate bowl, combine all Coating ingredients.
Dip each stuffed Chicken breast into the Panko mixture, pressing to adhere.
Place the coated Chicken breasts in a baking dish and bake for 30-35 minutes, or until Chicken is cooked through and golden brown.
While Chicken is baking, prepare the Gruyère Cream Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute to create a roux. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, then reduce heat and stir in Gruyère cheese and Nutmeg until cheese is melted and sauce is thickened.
Let Chicken rest for 5 minutes before serving. Drizzle generously with Gruyère Cream Sauce.
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