Well, This is easy to prepare, budget-friendly and delicious, so why not to try at home! You can used Blue costello instead of the taleggio and it came out beautifully. But I made this using Tallegio (Bocconcini) & it was juicy enough. The veggies need more than ± 5 minutes, unless you like them just warmed up, Relatively easy to make.
INGREDIENTS
1 egg, lightly beaten
2 tsp chopped thyme
2 garlic cloves, chopped
30g butter, melted
100g Taleggio, chopped
¼ cup chopped flat-leaf parsley leaves
¾ cup (about 50g) fresh breadcrumbs
¼ cup (about 20g) grated parmesan
¼ cup (about 80ml) olive oil
4 x 180g chicken breast (you can use fillets)
DIRECTIONS
1. Preheat the oven to 180 °C. Then combine thyme, garlic, taleggio and 1 tablespoon parsley, and season. Cut a deep pocket lengthways in the thickest part of each chicken breast/fillet and fill with Taleggio mixture. Secure it with toothpicks.
2. Next, combine parmesan, breadcrumbs and remaining 2 tablespoons parsley, then season. Place egg in a bowl. Dip chicken first in egg, then crumbs and place in a greased baking dish. Combine the butter and oil, then pour over chicken. Bake for 20-25 minutes. You can add tomatoes (if you like it) and bake for 5 minutes, or until starting to soften and chicken is cooked. Remove toothpicks, then serve.
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