4 whole boneless skinless chukar partridge breasts (4 to 6 oz. each), split in half
Salt and pepper to taste
3 tablespoons butter, softened
1 tablespoon snipped fresh parsley
½ teaspoon dried oregano leaves, crushed
½ teaspoon dried marjoram leaves, crushed
¼ teaspoon ground nutmeg
2 oz. Bel Paese cheese* or fresh mozzarella, cut into 4 slices
¼ cup all-purpose flour
1 egg, lightly beaten
½ cup unseasoned dry bread crumbs
2 tablespoons vegetable oil
½ cup dry white wine
Pound breast halves to ¼-inch thickness. Season to taste with salt and pepper. Set aside.
In small bowl, combine butter, parsley, oregano, marjoram and nutmeg. Place 1 slice cheese on each of 4 breast halves. Top cheese slices evenly with half of butter mixture. Top each with one of remaining 4 breast halves. Secure with wooden picks.
Place flour, egg and crumbs in 3 separate, shallow dishes. Dredge stuffed breasts in flour, then dip in egg and dredge in crumbs to coat. In 12-inch nonstick skillet, heat oil over medium heat. Add stuffed breasts. Cook for 7 to 9 minutes, or until meat is desired doneness, turning breasts over once or twice. Add wine to skillet. Simmer for 3 to 4 minutes, or until wine is nearly reduced, turning breasts over once. Place breasts on serving platter. Set aside and keep warm.
Wipe out skillet. In same skillet, melt remaining butter mixture over medium heat. Spoon mixture over partridge breasts.
*Bel Paese cheese is a semi soft Italian cheese with a mild, buttery flavor Its name means “beautiful country