Copyright  © The Beautiful Pig
Ingredients           4 boneless, skinless chicken breasts           Salt           1/3 c flour           4 eggs, lightly beaten           2 c Italian seasoned bread crumbs           4 oz Fontina cheese, cut into 1 oz sticks           4 slices of The Beautiful Pig sliced Black Truffle Coppa           Vegetable oil, for frying Method Trim any fat from edges of chicken.  Place chicken breasts skin side up between two layers of parchment paper (or plastic wrap).  Pound to an even thickness of 1/3 inch.  Flip chicken over and season with salt.  Repeat with remaining breast pieces. Wrap slices of Coppa around each stick of cheese.  Place in center of pounded breast.  Starting at a short side, fold in sides of the chicken while rolling the meat around the wrapped cheese stick.  Set seam side down in a baking dish and refrigerate for one hour. Preheat oven to 350 degrees.  Heat oil in large saucepan to 400 degrees.  Combine eggs with flour and whisk in a shallow bowl.  Place seasoned bread crumbs on large plate.  Coat each chicken roll with the egg/flour mixture, letting the excess drip back into the bowl.  Roll in bread crumbs, pressing gently to help crumbs adhere. One at a time, with a slotted spoon or Asian-style spider, carefully place a chicken roll into the hot oil.  Deep fry until just golden brown and remove to paper towel lined plate to drain.  Repeat with remaining rolls. When drained, return chicken to baking dish and bake for about 40 minutes or until a meat thermometer reaches 160 degrees when inserted into the middle of the largest roll. Serve immediately with rice pilaf and roasted asparagus with Hollandaise sauce. Serves 4
Black Truffle Coppa Stuffed Chicken Breasts
Copyright  © The Beautiful Pig
Ingredients           4 boneless, skinless chicken breasts           Salt           1/3 c flour           4 eggs, lightly beaten           2 c Italian seasoned bread crumbs           4 oz Fontina cheese, cut into 1 oz sticks           4 slices of The Beautiful Pig sliced Black Truffle Coppa           Vegetable oil, for frying Method Trim any fat from edges of chicken.  Place chicken breasts skin side up between two layers of parchment paper (or plastic wrap).  Pound to an even thickness of 1/3 inch.  Flip chicken over and season with salt.  Repeat with remaining breast pieces. Wrap slices of Coppa around each stick of cheese.  Place in center of pounded breast.  Starting at a short side, fold in sides of the chicken while rolling the meat around the wrapped cheese stick.  Set seam side down in a baking dish and refrigerate for one hour. Preheat oven to 350 degrees.  Heat oil in large saucepan to 400 degrees.  Combine eggs with flour and whisk in a shallow bowl.  Place seasoned bread crumbs on large plate.  Coat each chicken roll with the egg/flour mixture, letting the excess drip back into the bowl.  Roll in bread crumbs, pressing gently to help crumbs adhere. One at a time, with a slotted spoon or Asian-style spider, carefully place a chicken roll into the hot oil.  Deep fry until just golden brown and remove to paper towel lined plate to drain.  Repeat with remaining rolls. When drained, return chicken to baking dish and bake for about 40 minutes or until a meat thermometer reaches 160 degrees when inserted into the middle of the largest roll. Serve immediately with rice pilaf and roasted asparagus with Hollandaise sauce. Serves 4
Beautiful Pig Black Truffle Coppa Stuffed Chicken Breasts
TM