“Cheese” Stuffed Chicken
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“Cheese” Stuffed Chicken
I found a package of vegan (parve) blue cheese and couldn't wait to try it out. The flavor is there and it worked great stuffed in this chicken.
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 whole boneless chicken breasts, skinned, split into halves and trimmed
- 1 cup chopped mushrooms
- 2 ounce vegan blue cheese
- 1/4 cup all purpose flour
- 1 large egg
- 1 1/2 cups panko
- 1/4 cup oil (for frying)
Directions
Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
Heat a pan with a drizzle of oil and cook the mushrooms until browned and all the water is evaporated. Add salt and mix with the vegan blue cheese. Set aside.
Break the egg into a shallow bowl and beat until smooth. Spread the panko on a second shallow bowl. Spread the flour on a dinner plate.
Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each breast with a spoonful of the mushroom mixture. Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side. Make sure that the filling is completely encased. Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl. Lay it in the crumbs. Roll it carefully so that it doesn’t open up (crumbs should not get inside the folds or they won’t stay closed when it cooks), patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set. (You may make them several hours or even a day ahead up to this point. Cover and refrigerate, but take them out at least half an hour before cooking.)
Fill a deep pan with enough oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, heat the oil until hot but not smoking. Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes.
Drain well and serve. Can be reheated just be careful not to let it dry out.
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6 Responses to “Cheese” Stuffed Chicken
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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What’s the brand of vegan bleu cheese and where did you get it?
I used Soy Bleu that I found at Fairway in NY. I think the company is Sungeria from Canada and you can probably find it in most health food stores.
I looked up Sungeria from Canada about their MK certification..When I went on to the MK website..they did not list this company or the cheese..I did see the symbol on the package on the Sungeria Website..I am confused to if it is a new product that MK has not listed or is there a problem with the certification>
I received the following response from MK when inquiring about this product (– http://ecx.images-amazon.com/images/I/51o5Hu%2BaY0L.jpg):
—————————-
Goldie Zweig goldie@mk.ca
12:25 am (4 days ago)
to me
Thank you for your email. Yes we do certify this product.
Goldie Zweig
Jewish Community Council of Montreal
Tel: (514) 739-6363 #236
Fax: (514) 739-7024
Im not sure where to get this product or if it even tastes good, but it may be worth a shot and I looked up the company in the LBD database and it states that they are indeed given a heksher by the London Beit Din and the items are parve.
http://www.buteisland.com/index.htm
For Kashrut info, go http://www.theus.org.uk/jewish_living/keeping_kosher/keeping_kosher/kosher_product_search/and search for, Sheese. Let me know if anyone’s tried this product and if its worth a shot.
Thanks for the info, I haven’t seen this one, but based on the one I tried I would say go for it. I also made a blue cheese dressing – it is fun to try new things.