Ingredients:

For the Chicken:

• Chicken breast: 800 g (28 oz)
• Black pepper: 2 g (0.1 oz)
• Salt: 4 g (0.1 oz)
• Mushrooms: 250 g (8.8 oz), finely chopped
• Processed cheese: 3 pieces (approximately 100 g), chopped
• Eggs: 2, beaten
• Flour: 100 g (3.5 oz)
• Breadcrumbs: 100 g (3.5 oz)
• Black pepper: 2 g (0.1 oz)
• Salt: 3 g (0.1 oz)
• Sweet paprika: 2 g (0.1 oz)
• Granulated garlic: 2 g (0.1 oz)
• Butter: 40 g (1.4 oz), for frying

For the Tomato Sauce:

• Onion: 4 medium, finely chopped
• Garlic: 2 cloves, minced
• Tomato sauce: 200 g (7.1 oz)
• Salt: 3 g (0.1 oz)
• Black pepper: 2 g (0.1 oz)
• Brown sugar: 5 g (0.2 oz)

For the Filling:

• Cheese (for stuffing): 70 g (2.5 oz), grated
• Cheese (extra for topping): 80 g (2.8 oz), grated

Instructions:

Step 1: Prepare the Chicken

1. Slice each chicken breast horizontally to create a pocket for the stuffing. Season the inside and outside with salt and black pepper.
2. Add finely chopped mushrooms and processed cheese to a small bowl and mix until combined. This mixture will serve as the stuffing for the chicken.
3. Stuff each chicken breast with a portion of the cheese and mushroom filling, pressing gently to close each breast. Secure with toothpicks if needed.

Step 2: Coat the Chicken

1. Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
2. In the bowl with breadcrumbs, add black pepper, salt, sweet paprika, and granulated garlic. Mix well to evenly distribute the spices.
3. Dredge each stuffed chicken breast first in flour, then dip it in the beaten egg, and finally coat it with the seasoned breadcrumbs. Press lightly to ensure the breadcrumbs adhere well.

Step 3: Fry the Chicken

1. In a large skillet, heat butter over medium heat. Once melted, add the breaded chicken breasts.
2. Fry each side for about 5-7 minutes until golden and crispy. Ensure the chicken is fully cooked (internal temperature should reach at least 165°F or 74°C).
3. Transfer the chicken to a plate lined with paper towels to remove any excess oil.

Step 4: Prepare the Tomato Sauce

1. In the same skillet, add a bit more butter if needed, and sauté the chopped onions until they become soft and translucent.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in the tomato sauce, season with salt, black pepper, and brown sugar, and let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Serve

1. Place each chicken breast on a serving plate, and pour a generous amount of tomato sauce over the top.
2. Sprinkle extra grated cheese on top of each piece of chicken for an extra cheesy finish.
3. Serve immediately and enjoy!

Nutrition Facts (per serving):

(Approximately based on standard portion size)

• Calories: 480 kcal
• Protein: 45 g
• Fat: 23 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Sodium: 780 mg

Note: Nutrition information may vary depending on specific ingredients and portion sizes.

Tips for Making the Perfect Cheese-Stuffed Chicken:

• Choose the Right Cheese: Processed cheese melts well and provides a creamy filling, but feel free to substitute with mozzarella, Swiss, or cheddar for different flavor profiles.
• Secure the Filling: Use toothpicks to seal the chicken pocket to prevent the cheese from leaking out during cooking. Just remember to remove them before serving.
• Flavor the Breadcrumbs: Adding seasonings like sweet paprika and garlic powder to the breadcrumbs elevates the dish’s flavor and gives a delicious crispy crust.
• Cook Evenly: To ensure the chicken cooks evenly, start by frying over medium heat and monitor carefully. Avoid high heat as it may burn the outside before the inside is fully cooked.

Storage Tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you plan to freeze, place the cooked chicken breasts in a freezer-safe container. They’ll keep well for up to 2 months.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until the internal temperature reaches 165°F. For a crispier finish, reheat in an air fryer for 5-7 minutes.

Frequently Asked Questions (FAQs):

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs will work well, though they may require additional cooking time. Ensure they reach the proper internal temperature.

Q: Can I add other vegetables to the filling?
A: Absolutely! You could add spinach, bell peppers, or even sun-dried tomatoes to enhance the flavor.

Q: Can I use different breadcrumbs for coating?
A: Yes, you can try panko for extra crunch, or even crushed crackers or cornflakes for a unique texture.

Q: Is there a non-frying option for this recipe?
A: Yes, you can bake the breaded chicken breasts in a preheated oven at 375°F (190°C) for 25-30 minutes. Spray lightly with cooking oil for a crispier crust.

Conclusion:

This crispy cheese-stuffed chicken with tomato sauce is a recipe worth adding to your repertoire. The combination of the crispy coating, melted cheese filling, and tangy tomato sauce makes it a flavorful and indulgent meal that will impress everyone at the table. Perfect for cozy dinners, it’s an approachable yet satisfying dish that can easily become a family favorite. Enjoy this recipe and feel free to customize it to make it your own!