Sourdough-Herb Stuffed Chicken Recipe - (4.6/5)

Ingredients

• For the stuffing:
• 1 package thin sliced chicken fillets (thin is best, or you can mallet them thinner). Usually 4-5/pack
• About a dozen small skewers (larger than toothpicks, smaller than full length skewers)
• Dill havarti cheese, sliced (couple slices/each fillet)
• Sharp Cheddar Cheese, sliced
• 1 can chicken broth, low sodium
• Paprika, for sprinkling on top stuffed chicken before cooking
• Slices of thin maple ham, or black forrest (1 thin slice/each chicken fillet)
• 2 T butter
• 1/3 cup non-sweet white wine for deglazing
• 2.5 cups freshly multi-grain sourdough bread crumbs (i do in food processor, sourdough is important flavor-wise for this one, coarse crumbs) This is enough for 5 small chicken fillets.
• 1 T fresh chopped parsley
• 1/4 cup shredded Italian cheese blend(like Parm Romano)
• 2 cloves fresh garlic, minced
• 5-6 dashes poultry seasoning
• 1/4 tsp paprika
• 1/4 tsp dill, dried
• 1/4 tsp found black pepper
• 1/4 tsp dried thyme (fresh thyme use more)
• 1/4 tsp lemon zest
• 1/4 tsp kosher salt
• 1 T prepared Ranch Dressing