Recipe:
1. Combine the paprika, oregano, olive oil, vinegar, and salt and pepper, in a bowl, and roll the chicken in the marinade until all parts of the chicken are covered.
2. Cover with a cling wrap and refrigerate for at least 15 minutes.
3. In the meantime, heat the butter and the remaining olive oil in a large heavy pan, and saute the garlic and onion for 3 minutes.
4. Add the sliced mushrooms and bacon, and saute for 3-4 more minutes.
5. Now, add the flour and stir well.
6. Remove from heat and fold-in the shredded asiago cheese into the mixture.
7. Season to taste with salt and pepper.
8. Let the stuffing rest for a few minutes.
9. Remove the chicken breasts from the fridge, and cut a deep slit in each of them, starting from the thickest part, using a sharp pairing knife.
10. Fill the slits with the stuffing, using a small spoon or a piping bag.
11. Arrange the chicken breasts in a greased baking dish, and sprinkle them with the panko breadcrumbs.
12. Bake in a preheated oven at 375 F for about 25 minutes, or until ready.
The stuffed chicken breast from the picture is served with cream sauce, with mashed potatoes and seasonal vegetables.
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