Cornmeal-Crusted Chicken with Goat-Cheese and Sausage Stuffing

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Ingredients

1. 5 1/2 ounces goat cheese, crumbled
2. 1/2 pound mild Italian sausage, casings removed, meat crumbled and cooked
3. 1/4 teaspoon cayenne
4. 1/2 teaspoon salt
5. 2 tablespoons chopped fresh parsley
6. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
7. 1 egg
8. 1 tablespoon water
9. 3/4 cup cornmeal
10. 1/4 teaspoon fresh-ground black pepper
11. 3 tablespoons cooking oil

1. In a small bowl, combine the goat cheese, sausage, cayenne, 1/4 teaspoon of the salt, and the parsley.
2. With a sharp knife, make an incision along the side of each chicken breast and cut into the middle, making a pocket without cutting through the edges. Fill each breast with the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing.
3. In a small bowl, whisk the egg with the water. Mix the cornmeal with the remaining 1/4 teaspoon salt and the pepper. Dip each chicken breast in the cornmeal mixture to coat lightly, then into the egg mixture, and then back in the cornmeal.
4. In a large frying pan, heat the oil over moderately high heat. Add the chicken and cook for 5 minutes. Turn and continue cooking until golden brown and cooked through, about 5 minutes longer.