Tuesday, 1 July 2014

Stuffed Chicken Breast

This recipe includes instructions for pan frying OR cooking in the oven.

This recipe was jotted down by a friend for me to try and I have adapted it slightly for ease


These took approx 30 minutes to prepare.
They take approx 15-20 minutes to pan fry (medium-high heat) or 25-35 minutes to cook in the oven (200 degrees C).


This recipe serves two, but I have listed the ingredients weight per person to easily adapt for more or less.

Ingredients
Two Chicken Breast Fillets (Approx 200g each)
Butter (Approx 25g per Fillet)
Mixed Dried Herbs (1 Teaspoon per Fillet)

Sundried Tomatoes (3-4 per Fillet)
Basil Leaves (4-6 per Fillet)
Plain Flour (1 Tablespoon per Fillet)
Egg (1 Medium did 2 Fillets)
Bread/Cracker Crumbs (Approx 25g per Fillet)

Oil for pan/baking sheet
Salad to serve.

Equipment

Rolling Pin/Meat Mallet
Scales
Two Bowls
Two Plates

Baking Sheet/Frying Pan

Method
Lay out the fillets and beat with a rolling pin or meat mallet until they are about the same thickness as your finger tip.
 

Take one of the bowls and mix together your butter and herbs, then spread them along the middle of your fillets.

Next, add a layer of sundried tomatoes followed by a layer of basil leaves.

Then roll your chicken breast carefully into a sausage shape.

Put your flour on one plate, breadcumbs on the other and beat your egg into the remaining bowl. Grease your pan/baking sheet and get the oven/hob heating (medium-high hob, 200 degrees C oven).

Roll the stuffed fillets in flour, then egg and then breadcrumbs. Stick in the pan/ baking sheet and cook!

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