- 3.5 oz chicken boneless skinless chicken breast
- Graham cracker crumbs
- 1 egg
- Red onion
- Cottage Cheese
- 1 oz shredded cheese (of your choice)
- No Salt salt & pepper
Use three bowls. In Bowl 1, pour in approximately 1/4 cup of Graham cracker crumbs. In Bowl 2, mix together 2 tbsp of cottage cheese with 1/4 cup of chopped red onion, 1 oz of shredded cheese, parsley, No Salt salt and pepper (each to taste). In Bowl 3, mix 1 egg with a splash of milk (egg wash).
Using a sharp knife, and keeping the blade away from your palm, sever a section of the chicken breast forming a “pocket”. Wash the chicken breast in the egg mixture (Bowl 3), and toss generously in the Graham cracker crumbs (Bowl 2). Then “stuff” the pocket with the cheese and onions. There will be excess. You can pierce the chicken together using toothpicks, if necessary.
Use butter, or water, to coat the bottom of a skillet. Keep on low to medium heat. Transfer chicken to skillet, and use a lid to trap in heat. This will be messy, and you will most likely find your cheese mixture spilling out. That’s okay! Continue to cook the chicken, turning (including the cheese) over to ensure cooked entirely through. Add water to skillet, if necessary. Ensure cooked-through by piercing chicken with a knife. Typically 10 – 20 minutes. Finish in oven at 350° if necessary.
Cook off 1/2 cup of rice, and 1.5 cups of favourite vegetables.
Serve in layers – rice, topped with cooked vegetables, fried chicken on top.