By Chef Sean Ruddy
High Hampton Inn
Yield: 4 servings
- 4 chicken breasts (boneless/skinless/trimmed)
- 4 ounce sliced country ham (diced finely)
- 4 sage leaves (fresh, whole)
- 4 ounces goat cheese
- 1 egg
- 1 cup all purpose flour
- 2 cups panko bread crumbs
- 2 cups canola oil
- ½ teaspoon salt
- 1 teaspoon fresh ground pepper
Place the chicken breasts in-between sheets of wax paper or plastic film and gently pound them until they are thinner and even in thickness. Place one sage leaf on each of the chicken breasts (inside part of breast). Combine the goat cheese and diced country ham, and place about 2 tablespoons of the mixture in the center of each of the chicken breasts. Beat the egg and add the same amount of cool water to it and beat together.
Season the flour in a separate bowl with the salt and pepper. Set-up 3 different bowls for breading – one with the panko bread crumbs, one with the flour, and one with the egg wash. Gently roll the chicken breast over the goat cheese mixture like a cigar and fold the ends in before completely rolling over. Insert 3 or 4 toothpicks to hold the breasts together.
Heat the oil in an iron skillet with medium heat and, at the same time, pre-heat your oven to 350 degrees. Allow the oil to get hot enough (also about 350 degrees). Place the rolled chicken in the flour first, coating evenly, then the egg wash and then the panko bread crumbs. Carefully place each breast in the hot oil and brown evenly on all sides. When golden brown, set aside (drain oil on a paper towel), and then place the chicken breasts on a sheet pan in the oven for about 20 minutes, making sure the inside temperature has reached 165 degrees by using a meat thermometer.