Sunday, March 10, 2013

Gluten-Free Cornmeal Crusted Chicken Stuffed with Goat Cheese and Sausage

Gluten-free doesn't mean you can't have that crispy chicken you love. This cornmeal crusted chicken is extra special with goat cheese and sausage stuffed inside. The cornmeal crust is becomes perfectly golden and crispy when pan fried in just a little bit of oil. Serve it with some simple mashed potatoes and your favorite green veggie... I made brussels sprouts, but you could use asparagus, broccoli, or green beans too.


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

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