Having a child with a severe egg allergy forces me to find alternatives for many recipes that call for egg (but then again half the time he refuses to eat it anyway..)
- chicken breast
- ham for each breast (the amount depends on the type of ham you have or your personal taste)
- 1 slice of cheese per breast (I used pepper jack for added flavor)
- panco breadcrumbs
- a few tablespoon of sour cream mixed with a little milk
- balsamic vinegar, salt, pepper, olive oil, garlic powder, basil and terragon (to marinade the chicken)
- 2 cans of diced tomatoes, basil, garlic, pepperflakes, terragon and 5 tablespoon sugar for the marinara sauce
Marinade the meat in the marinade listed above for at least 2 hours.
Slice the meat in the middle, creating a pocket.
Fill it with ham and cheese (my chicken was very thin so I put only a little ham and cheese inside and put the rest on top
Dip the chicken in the cream then in the breadcrumbs
Set the chicken on a greased cookie sheet and sprinkle more breadcrumbs on it until the whole piece of chicken is covered.
Do this with all the chicken you have.
Bake on 395 for about 35 minutes (cooking time might vary depending on thickness of chicken.. mine was thin)
Mix all the ingredients for the marinara sauce and blend them well (I use one of those handy stick mixers)
About 10 minutes before end of cooking time put some marinara sauce on top of each breast and if you like also a few sprinkles of grated cheese (optional)
Finish baking.
I served this with spaghetti and used the leftover marinara sauce for the pasta.
Bon appetit!
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