Chicken Stuffed with Queso De Bola and Apples
|6||pc||MAGNOLIA CHICKEN STATION BREAST FILLETS, butterflied*|
|1/2||tsp||iodized fine salt|
|1||cup||grated MAGNOLIA QUESO DE BOLA|
|1||tsp||finely grated lemon rind|
|1||pc||red apple, peeled, cored and shredded|
|1||cup||MAGNOLIA ALL PURPOSE FLOUR for dusting|
|1||pc||MAGNOLIA BROWN EGG, beaten|
|3||cups||MAGNOLIA NUTRI-OIL PALM OLEIN, for deep-frying|
|*to butterfly: cut chicken breast in the middle but not all the way through|
- Pound breasts until 1/4-inch thick. Season with pepper and salt.
- Combine cheese, lemon rind and apple. Spoon apple mixture over half side of each breast. Fold each breast in half and press the edges together.
- Dredge stuffed breast with flour then dip in egg. Coat with breadcrumbs. Chill for about 30 minutes to 1 hour to let set.
- Heat oil and butter in a non-stick pan. Pan-fry chicken until golden brown and cooked through. Drain excess oil on paper towels. Slice just before serving.