This week, I was feeling a little adventurous and bored with the same old ideas, so I decided to experiment with ingredients I had on hand. Let me first say that I am somewhat obsessed with muffalata. I buy it in bulk at Costco and find whatever I can to spread it on. Needless to say, this was going to be used in this dinner 🙂
Olive Stuffed Chicken
- 2 chicken breasts
- 1 tablespoon dijon mustard, divided
- 2 tablespoons muffalata
- 1 cup almond meal/flour
- 1 cup GF panko style bread crumbs
- 1 egg
- 2 slices of cheese (I used DF for mine and regular dairy for the hubby)
For the marinade:
- white wine
- porcetta seasoning
Season the chicken with porcetta seasoning and place in shallow bowl. Cover with white wine and let marinate for a few hours.
Preheat the oven to 375. Remove the chicken from the marinade and slice lengthwise (not cutting all the way through). Spread the mustard inside the chicken breasts and top with muffalata, topping with the slice of cheese.
Roll the chicken back together and cover in almond flour. Dip chicken in the egg, then cover with panko crumbs.
Put in the oven for 45-50 minutes, until chicken is cooked all the way through and enjoy!