Ingredients:
Skinless Chicken Breasts seasoned w/ garlic, s&p, sprinkled w/ goya seasoning
Fresh Garlic, S&P, Lemon Zest
Bread Crumbs (I use panko ground a bit with some toasted pecans)
Pecans (for bread crumb mixture)
Risotto
Green Peas
Bacon
Fresh Parmesan Cheese
Egg for dipping chicken
Directions:
Pound/tenderize chicken breast to about 1/4" thick; season and rub liberally with raw garlic and lemon zest. Make risotto with chicken stock and add fresh peas, crumbled bacon and parmesean cheese. Spread about 1/4 C. (depending on the size of your chicken breast - don't overfill because you can't roll them) on each chicken breast and roll. Use baker's twine and tie up on each end. Dip each chicken roll in egg mixture and then dredge in bread/nut coating. Pan sear quickly and then move to the oven to finish baking on 350 for about 30 minutes. In pan that you seared the chicken, deglaze with a little white wine and let that reduce down and add a bit of chicken stock and some lemon zest. Just let this cook down slowly to make an au jus for your stuffed chicken.
Final Plate with fresh iceburg lettuce salad with creamy ranch dressing and french bread.
