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Basil Stuffed Chicken Breasts


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  • 6 slices bacon
  • 2 C coarsely chopped basil
  • 1 small garlic clove
  • 1/4 C olive oil
  • 1/2 t lemon juice
  • Salt
  • 4 skinless, boneless chicken breast halves, halved diagonally
  • Ground pepper
  • 1 C flour
  • 2 large eggs, lightly beaten
  • 1 C bread crumbs
  • 2 T butter
  • 2 T olive oil


Servings 4


Step 1

In large skillet, cook bacon over mod heat til crisp, @ 5 min. Drain, then coarsely chop. In food processor, puttee bacon, basil, garlic to a paste. With machine on, add olive oil in thin stream. Transfer stuffing to bowl. Stir in lemon juice & season with salt & pepper.
Make 1" horizontal incision in each piece of chicken to form a pocket. spoon 1 T of basil stuffing into pocket & press gently to close. Season with salt & pepper on both sides
Put flour eggs & bread crumbs in separate shallow bowls. Lightly flour breasts; then dip in egga & coat with bread crumbs.
In large skillet, melt 1 T of butter in 1 T of olive oil Add chicken & cook over mod hi heat til browned & just cooked thru, @ 3 min per side; lower heat if chicken borwns too quickly. Thickly slice chicken & serve.

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