|10 min||30 min||4|
|4 cutlet (4oz)||Chicken breast cutlets (pounded thin and flat - organic)|
|3/4 cup||Bread crumbs, seasoned (whole grain - gluten free if needed)|
|2 large egg||Egg|
|1/4 cup||Buttermilk, low fat (organic)|
|114 gm||Goat cheese, soft (organic)|
|4 tbsp||Basil pesto|
|1 baguette||Baguette, French bread (whole grain)|
|2 tbsp||Extra virgin olive oil|
|4 dash||Salt and pepper (use sea salt or himalayan pink salt)|
In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and buttermilk together in the other.
Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs.
Shake to remove the excess.
Repeat until all the chicken pieces have been covered in breadcrumbs.
In a large skillet, over medium high, add 1 tbsp. of olive oil in the skillet then place two chicken pieces into the skillet.
Let it get nice and brown on one side before flipping, about 2 minutes.
Season with salt and pepper, to taste.
Repeat with the other two chicken pieces and 1 tbsp. of olive oil.
Place cooked chicken on a plate and set aside.
In a small bowl, mix together softened goat cheese and basil pesto.
Using a knife, spread half of the goat cheese pesto mixture onto one side of the bread then place two chicken cutlets onto the other side of the bread.
Press both sides together and cut in half.
Repeat with the other chicken cutlets and bread.
The warmth from the chicken cutlets should melt the goat cheese mixture and give it a nice creamy consistency.