Antipasto-Stuffed Chicken Breast

Thi was my second attempt to find a stuffing for chicken breast that I like.

The problem with chicken breast is that they are pretty bland. I have the moise-and-juicy part down pretty pat (via sear-roasting).
I’m pretty much sticking with the same routing for the outside:

1. Dredge in flour
2. Dip in egg
3. dredge in breadcrumbs

That seems to make the outside of a boneless, skinless chicken breast pretty tasty. I am currently experimenting with slcing a pocket into the breast and filling it with something. The filling needs to have a lot of flavor so that it ‘surprises’ the palette. My first try of a mixture of prosciutto and fontina cheese (From Fine Cooking’s 101 Delicious Chicken Recipes) but fontina is pretty bland and so as expected the stuffing did not add much flavor.

My second try was last night with a stuffing made from mozzarella, salami, sun-dried tomatoes, Kalamata olives, oregano, and a little parmigiano reggiano. I really had high hopes but again, the flavors were too subtle. I’m looking for something very flavorful but not spicy.