Frying Poultry and Game Meat

Ingredients:

1 pc Chicken breast, deboned

1 Tbsp Olive oil

1 Tbsp Butter

As needed

As needed

1 tsp Flour

1 tsp Basil and cream cheese mixture

1 tsp Mustard (for the marinade) Rosemary (for the marinade) Thyme (for the marinade)

tt Salt and pepper

Yield: 1 Serving

Procedure:

1. Make a cut on the thickest part of the breast. Carefully slide a sharp knife into the meat deep enough to create a pocket but not too deep to cut the thinnest part of the breast.
2. Poke your finger into the cut to widen the pocket for the stuffing.
3. Stuff the breast with the cheese and basil mixture using a piping bag. Secure the pocket with toothpicks.
4. Marinate the breast. Season with salt and pepper.
5. Dredge the opening of the pocket in flour.
6. Heat the pan. Put in the olive oil and butter.
7. Sear the opening of the pocket to close it securely.
8. Sear one side until brown.
9. Turn the meat and sear the other side. Tilt the pan forward you and turn the chicken toward you using a spatula.
10. Use the spatula to feel for the doneness of the chicken breast. The chicken should be well done having a firm feel and an evenly-brown surface. There should be no trace of red juices on the meat.
11. Once done, rest the meat on a rack to let out excess oil. Remove the toothpicks, plate and serve.