1 cup fresh sage, chopped
4 oz. roasted red peppers, chopped
1-1/2 cups feta cheese
4 chicken breasts, skinless and boneless
2 cups all purpose flour
5 cups water
2 cups seasoned breadcrumbs
3 tablespoons olive oil
Directions: Combine chopped sage, red peppers, feta, salt and pepper until incorporated. Cut a lengthwise pocket into each chicken breast. Be careful not to cut all the way through. Fill each pocket in the chicken with the feta mixture. Use a spoon or pastry bag to fill, it may require a toothpick to hold the opening closed after filling. In three separate bowls, arrange as follows, 1.flour, 2. eggs and water whisked together, 3. seasoned breadcrumbs. Dip each piece of chicken in each bowl. First with the flour and shaking off any excess, then through the egg mixture and dripping off excess, and finally through the breadcrumbs. Make sure all sides of the breast are coated in breadcrumbs, even the pocket opening. Heat olive oil in large skillet over medium heat. Once oil is hot, sear the first side of each breast one or two at a time. Don't over crowd the pan. Cook on first side for 1 to 2 minutes. Do not touch or flip until after 2 minutes. After 2 minutes, flip onto other side. Let cook untouched for another 2-3 minutes. Once both sides of all chicken breasts have golden brown crusts, arrange them on baking sheet without sides touching. Bake in 350°F oven for 10 to 15 minutes or until juices run clear.
Notes: Serve the stuffed chicken breasts with Tuscan style vegetables and you will have a wonderful meal.