Tomato & Garlic Stuffed Chicken Breasts
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 4
4 - 4 ounce skinless, boneless chicken breast halves
1/2 cup butter, barely softened
1/8 cup chopped fresh parsley
3 cloves garlic, minced
1/4 cup sun dried tomatoes
1 cup panko breadcrumbs
1 tablespoon garlic powder
1/4 teaspoon salt
1 egg, lightly beaten

Preheat oven to 375 degrees. Flatten each chicken breast half to about 1/2 inch thick. Set aside. Combine butter with chopped parsley and garlic. Place mixture in a 10" X 10" piece of plastic wrap. Spread into a long 3/4 inch thick chunk by pressing together and rolling up the plastic wrap. Place in freezer until solid (30 minutes to one hour). Divide frozen garlic butter mixture into 4 equal pieces. Place one piece of frozen butter mixture in the center of each flattened chicken breast half. Add a few pieces of sun dried tomato to each chunk of butter mixture. Fold ends of chicken breast together, sealing the mixture in the center with a toothpick. If any of the edges are open, seal with more toothpicks. Combine the breadcrumbs, garlic powder and salt. Carefully dip each chicken into the beaten egg and then into the breadcrumb mixture. Place onto a baking pan lined with parchment and bake for 20-25 minutes. Let chicken cool for a few minutes and remove toothpicks before serving. Cut each serving diagonally to serve . . . colorful and yummy recipe!

This recipe is shared August 13-17, 2018
on radio stations NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at:
Click on Ro's Recipes.

Published 02:15 PM, Sunday Aug. 12, 2018
Updated 09:58 PM, Sunday Aug. 12, 2018