Gluten-Free Cornmeal Crusted Chicken Stuffed with Goat Cheese and Sausage
5 1/2 ounces goat cheese, crumbled
1/2 pound sausage, cooked and crumbled
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons fresh chopped parsley
4 boneless, skinless chicken breasts
1 egg plus 1 tablespoon water
3/4 cup cornmeal
1/4 teaspoon black pepper
3 tablespoons olive oil
In a small bowl, combine the goat cheese, cooked sausage, cayenne, 1/4 teaspoon of the salt, and the parsley.
Using a sharp knife, cut a slit along the side of each chicken breast, but do not cut all the way through. This forms a little pocket in each chicken breast. Fill each pocket with the sausage and cheese mixture and pinch the edges of the breast together to seal.
Place the egg and water into a shallow bowl and whisk to combine. Mix together the cornmeal, pepper, and 1/4 teaspoon of the salt in another shallow bowl. Dip each chicken breast in the cornmeal, then egg wash, then back in the cornmeal.
Heat the oil in a large skillet over medium-high heat. Cook the chicken breast in the skillet for 5 to 10 minutes per side until the chicken is thoroughly cooked through.
recipe from foodandwine.com