MAGNOLIA STUFFED CHICKEN PARMIGIANA

Ingredients:

1	cup	MAGNOLIA ALL PURPOSE FLOUR
2	pc	MAGNOLIA CHICKEN STATION BREASTS, deboned
1	pc	MAGNOLIA BROWN EGG, use egg white only
1	cup	Japanese breadcrumbs
1	cup	Parmesan cheese
1		cooking oil for pan-frying

STUFFING:

1 (225 g)	pack	MAGNOLIA CREAM CHEESE, softened
1	tsp	garlic paste
1	tsp	chopped basil
1	tsp	chopped tarragon

SAUCE:

1	cup	chicken stock
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
2	tbsp	mustard
		iodized fine salt and pepper to taste

Procedure:

Make a slit at the center of each chicken breast to create a pocket.
In a bowl, combine stuffing ingredients. Stuff mixture into slits of chicken breasts.
Dredge in flour, egg white, flour again then in egg white again. Roll in bread crumbs and Parmesan cheese.
Pan-fry in oil until brown. Serve with mustard sauce.
For the sauce, in a saucepan over medium heat, mix stock, cream and mustard then reduce until thick. Season with salt and pepper.

Makes 2 servings.

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