Cornmeal-Crusted Chicken with Goat-Cheese and Sausage Stuffing

• 5 1/2 ounces goat cheese, crumbled
• 1/2 pound mild Italian sausage, casings removed, meat crumbled and cooked
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 1 egg
• 1 tablespoon water
• 3/4 cup cornmeal
• 1/4 teaspoon fresh-ground black pepper
• 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.
3. Fill each breast with the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing.
4. In a small bowl, whisk the egg with the water.
5. Mix the cornmeal with the remaining 1/4 teaspoon salt and the pepper.
6. Dip each chicken breast in the cornmeal mixture to coat lightly, then into the egg mixture, and then back in the cornmeal.
7. In a large frying pan, heat the oil over moderately high heat.
8. Add the chicken and cook for 5 minutes.
9. Turn and continue cooking until golden brown and cooked through, about 5 minutes longer.

goat cheese, italian sausage, cayenne, salt, parsley, chicken breasts, egg, water, cornmeal, freshground black pepper, cooking oil

Taken from www.foodandwine.com/recipes/cornmeal-crusted-chicken-goat-cheese-and-sausage-stuffing (may not work)