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CHICKEN STUFFED WITH QUESO DE BOLA AND APPLES

Ingredients:

6 pc MAGNOLIA CHICKEN STATION BREAST FILLETS, butterflied*
1/2 tsp pepper
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
1 cup breadcrumbs
3 cups cooking oil for deep-frying
butter

Procedure:

  1. Pound breasts until 1/4-inch thick. Season with pepper and salt.
  2. 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.
  3. Dredge stuffed breast with flour then dip in egg. Coat with breadcrumbs. Chill for about 30 minutes to 1 hour to let set.
  4. 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.
Makes 6 servings.  *To butterfly: cut chicken breast in the middle but not all the way through
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