Ramen Crusted Cheese Stuffed Chicken
Ramen Crusted Cheese Stuffed Chicken
Ingredients
For the Stuffed Chicken
- 2 boneless, skinless chicken breasts, about 1 pound each
- 2 ice cubes
- 6 ounces provolone cheese, sliced
- 6 ounces American cheese, sliced
For the Ramen Crusting
- 2 large eggs, beaten
- 2 instant ramen noodle packages, flavor packets discarded, noodles crushed
- 1/2 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a deep pocket lengthwise into the thickest part of each breast, being careful not to cut all the way through to the other side. Insert 1 ice cube into the pocket of each chicken breast to help maintain its shape while working.
⏱️ 5 min
- 2
Flatten the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat tenderizer or the flat side of a heavy pan, pound the chicken evenly until it is about 1/2-inch thick and has a larger surface area.
⏱️ 5 min
- 3
Stuff the chicken: Remove the plastic wrap. Lay out the flattened chicken breasts. On one half of each breast, layer 3 ounces of provolone cheese slices, followed by 3 ounces of American cheese slices. Fold the other half of the chicken over the cheese to enclose it completely, pressing the edges firmly to seal.
⏱️ 7 min
- 4
Prepare the breading station: Set up three shallow dishes. In the first dish, place the 1/2 cup all-purpose flour. In the second dish, place the 2 beaten large eggs. In the third dish, combine the crushed instant ramen noodles.
⏱️ 5 min
- 5
Coat the chicken: Dredge each cheese-stuffed chicken breast first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the crushed ramen noodles, making sure the entire surface is covered with the ramen crust.
⏱️ 8 min
- 6
Deep fry the chicken: Heat the 4 cups of vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower the crusted chicken breasts into the hot oil, frying one or two at a time to avoid overcrowding. Fry for 8 to 10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 350
- 7
Drain and rest: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Keep warm while preparing the sauce.
⏱️ 2 min
- 8
Make the cheese sauce: In a small saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the 1 cup of whole milk until smooth. Bring to a simmer, then reduce heat to low. Stir in the 1/2 cup of shredded sharp cheddar cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 7 min
- 9
Serve: Slice the ramen crusted cheese stuffed chicken breasts into thick pieces. Drizzle generously with the creamy cheese sauce and garnish with 2 tablespoons of chopped fresh parsley. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ramen Crusted Cheese Stuffed Chicken
Ingredients
For the Stuffed Chicken
- 2 boneless, skinless chicken breasts, about 1 pound each
- 2 ice cubes
- 6 ounces provolone cheese, sliced
- 6 ounces American cheese, sliced
For the Ramen Crusting
- 2 large eggs, beaten
- 2 instant ramen noodle packages, flavor packets discarded, noodles crushed
- 1/2 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a deep pocket lengthwise into the thickest part of each breast, being careful not to cut all the way through to the other side. Insert 1 ice cube into the pocket of each chicken breast to help maintain its shape while working.
⏱️ 5 min - 2
Flatten the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat tenderizer or the flat side of a heavy pan, pound the chicken evenly until it is about 1/2-inch thick and has a larger surface area.
⏱️ 5 min - 3
Stuff the chicken: Remove the plastic wrap. Lay out the flattened chicken breasts. On one half of each breast, layer 3 ounces of provolone cheese slices, followed by 3 ounces of American cheese slices. Fold the other half of the chicken over the cheese to enclose it completely, pressing the edges firmly to seal.
⏱️ 7 min - 4
Prepare the breading station: Set up three shallow dishes. In the first dish, place the 1/2 cup all-purpose flour. In the second dish, place the 2 beaten large eggs. In the third dish, combine the crushed instant ramen noodles.
⏱️ 5 min - 5
Coat the chicken: Dredge each cheese-stuffed chicken breast first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the crushed ramen noodles, making sure the entire surface is covered with the ramen crust.
⏱️ 8 min - 6
Deep fry the chicken: Heat the 4 cups of vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower the crusted chicken breasts into the hot oil, frying one or two at a time to avoid overcrowding. Fry for 8 to 10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 350 - 7
Drain and rest: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Keep warm while preparing the sauce.
⏱️ 2 min - 8
Make the cheese sauce: In a small saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the 1 cup of whole milk until smooth. Bring to a simmer, then reduce heat to low. Stir in the 1/2 cup of shredded sharp cheddar cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 7 min - 9
Serve: Slice the ramen crusted cheese stuffed chicken breasts into thick pieces. Drizzle generously with the creamy cheese sauce and garnish with 2 tablespoons of chopped fresh parsley. Serve immediately.
⏱️ 3 min