Stuffed Chicken Breast

This is a very fun recipe that I have used to entertain in both north and south America. It is not an easy one to make so before you make it for someone try to make it for yourself at least once. Make sure you change the recipe for your guest. 

When I was in Chile there was a meat cart that would drive up the street every couple of days selling meat right on the street from a cooler cart. Whole chickens where what I could get, so sometimes you have to adapt to the situation. I did not know this till I was their but I stayed in a part of Chile that did not use spices very often. What happened was that the food was way to hot for them. So make sure you understand what your guest will like. Change the recipe to fit the situation. 

The bigger the breast the more you can stuff into them. You will also need some tooth picks.     
Look for good crumbly goat cheese
Sun dried tomatoes
fresh basil, oregano, garlic, green onion, thyme,  red pepper and parsley   if you can find it but dry will work
 Kalamata olive
eggs
bread crumbs and flour 
salt pepper

Start off by opening a pouch in the chicken breast fill with all the goodies you can. Use a tooth pick to seal the whole. Beat the eggs and dunk the breast in the eggs then in the bread crumbs and flour start. Frying the breast until brown then sprinkle with dry ground oregano, garlic, green onion, thyme, and parsley. After brown bake at 375 until you get to 170. This is a really fun dish, you can serve it with pasta or on just marinara. Top with parm cheese and serve with Cayuga White.

If you are serving this to kids all you need to put in is some cheese and they will love it.