Goat Cheese-Stuffed Chicken Breasts - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
kosher salt, to taste
pepper, to taste
2 ounces fresh goat cheese
4 thin slices prosciutto
8 fresh sage leaves
2 cups flour
2 eggs
2 tablespoons water
2 cups fine dry breadcrumbs
1/4 cup olive oil (or more) or 1/4 cup grapeseed oil (or more)

Preparation

Season the chicken breasts with salt and pepper on both sides. Use a boning knife to cut a horizontal incision into each breast, without cutting the breast in half, creating a pocket for stuffing.
Place each chicken breast between 2 pieces of parchment or waxed paper. Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch (2 cm) thick. When all the breasts have been pounded, rub each piece lightly all over with a little of the oil.
Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly, then follow with 1 slice of prosciutto and 2 sage leaves.
Lightly beat the eggs with the water, set aside. Arrange a plate with the flour, a bowl with the eggs, and a plate with the bread crumbs on a work surface. Dredge each stuffed breast in the flour, shaking off the excess. Dip it into the beaten egg mixture, then dredge in the bread crumbs.
Heat 2 Tbsp of the oil in a large saute pan over medium heat. When the oil is hot but not smoking, add 2 of the breaded chicken breasts to the pan. Do not overlap the pieces, or the breasts will cook unevenly. Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more. Using tongs, keep rotating the chicken breasts on low heat, until they are cooked through.
Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same way, adding more oil to the pan as needed. Serve at once.