|Breaded Chicken Thighs, stuffed with Asparagus and Cambozola Cheese|
(Served with purple potato & carrot puree)
6 boneless, skinless chicken thighs - split open
12 green asparagus stalks, blanched
6 - 2" pieces Cambozola cheese*
1 cup pre-sifted white flour
2 eggs beaten
1 cup plain bread crumbs
Neutral oil for frying
Salt and pepper to taste
String to tie up chicken thighs
Lay the chicken thighs on a board, facing up. Add a piece of cheese and 2 asparagus stalks in the center of each thigh, then roll up and tie the ends with cooking string. Season with salt.
Arrange two large pieces of parchment paper on your counter and spread out the flour and bread crumbs on each piece. Place a bowl in between each paper, with the beaten eggs.
Coat the thighs generously with flour then dip into the egg mixture, then coat with bread crumbs and pat them with your palms to make sure the crumbs are well adhered. Set aside on a plate. Repeat with the rest of the chicken.
In a deep skillet, heat the oil until reasonably hot. Add 2-3 pieces of chicken and fry until golden. Turn and fry again. (Ensure the oil is not too hot or the outside will be cooked and this inside will be rare - which you don't want!) Set aside on a plate lined with paper towels. Repeat with the remaining chicken. Serve immediately.
This dish is even great served cold with a green salad !
*Cambozola is cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. (Courtesy Wikipedia).
|Picture courtesy of tumblr.com|