Goat Cheese Stuffed Chicken Breast with Panzanella | Recipe Cart

Name: Goat Cheese Stuffed Chicken Breast with Panzanella | Recipe Cart
Total time: 60 min
Ingredients: PANZANELLA; 4 cups Italian bread cubes (1-inch); 1/2 cup Girard’s Champagne Dressing (divided); 1 dry pint cherry tomatoes (halved); 1 14-ounce can cannellini beans, drained and rinsed; 1 medium cucumber (peeled, halved lengthwise, seeds removed, and cut into 1-inch pieces); 1 large shallot (minced); 1/2 cup pesto; Salt; pepper; Torn basil leaves (for garnish); 2 Tablespoons extra virgin olive oil; 1 cup finely chopped shallots (about 6-7medium shallots); 2 Tablespoons Girard’s Champagne Dressing; 4 ounces fresh goat cheese (crumbled); 1/8 teaspoon salt; 1/8 teaspoon black pepper; 4 boneless (skinless chicken breast halves (8-9 ounces each)); 3/4 cup all-purpose flour; 2 large eggs (lightly beaten); 1 ½ cups Italian Seasoned Panko bread crumbs; Kosher salt; freshly ground pepper; 2/3 cup olive oil

getrecipecart.com

This Goat Cheese Stuffed Chicken Breast is so succulent and juicy. It’s served on top of a bed of vibrant Panzanella.

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Ingredients

PANZANELLA
4 cups Italian bread cubes (1-inch)
1/2 cup Girard’s Champagne Dressing (divided)
1 dry pint cherry tomatoes (halved)
1 14-ounce can cannellini beans, drained and rinsed
1 medium cucumber (peeled, halved lengthwise, seeds removed, and cut into 1-inch pieces)
1 large shallot (minced)
1/2 cup pesto
Salt
pepper
Torn basil leaves (for garnish)
2 Tablespoons extra virgin olive oil
1 cup finely chopped shallots (about 6-7medium shallots)
2 Tablespoons Girard’s Champagne Dressing
4 ounces fresh goat cheese (crumbled)
1/8 teaspoon salt
1/8 teaspoon black pepper
4 boneless (skinless chicken breast halves (8-9 ounces each))
3/4 cup all-purpose flour
2 large eggs (lightly beaten)
1 ½ cups Italian Seasoned Panko bread crumbs
Kosher salt
freshly ground pepper
2/3 cup olive oil