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Stuffed Chicken Breast

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“The idea, althugh not this particular recipe, started as an attempt to reverse-engineer Chicken Kiev, but even before I made it I knew this wasn't it. I like garlic and not much else; obviously the specifics aren't carved in stone.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Split the chicken breasts.
  2. Cut a deep pocket in each piece, but don't go all the way through.
  3. Fill the pockets with cheese-- be sure it's fairly deep.
  4. Beat the eggs in a bowl.
  5. In a separate bowl, combine the flour and the garlic.
  6. Holding the cut end closed, dip each piece in the egg, then dredge in the flour mixture.
  7. Fry at 360 F for seven minutes.

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