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1
Preheat oven to 400u00b0F Coat a glass baking dish with non-stick cooking spray.
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2
Combine stuffing ingredients in a medium bowl and mix well.
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3
Cut a slit lengthwise through the thickest part of each chicken breast to create a pocket for the stuffing.
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4
Spoon about 2 tablespoons of the stuffing mixture into the pocket in each chicken breast. Press the filling inside the pocket securely with your fingers.
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5
Pinch the pocket closed, securing with toothpicks. Then, bring the thin fillet of the breast up over the pocket and secure into place with toothpicks.
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6
Heat olive oil in a skillet over medium high heat.
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7
Beat the egg and milk together until frothy. Season with salt and pepper to taste.
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8
Dip the stuffed chicken breast into the egg mixture, coating each side thoroughly. Coat the breast in the bread crumbs and place in the hot oil.
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9
Cook for about 2 minutes on each side, until golden brown. Transfer to the prepared baking dish.
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10
Bake for 30 minutes, or until juices run clear when pierced.
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11
Meanwhile, whisk milk and cream together in a small saucepan over medium high heat. Bring to boil, stirring constantly.
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12
Whisk in flour, dill and lemon extract, and season with salt and pepper to taste.
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13
Cook until thickened, stirring constantly, 1-2 minutes.
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14
Plate each chicken breast, spooning the cream sauce over top (about 2 tablespoons per breast). Garnish with fresh parsley.
