crispy stuffed chicken breasts
How to make crispy stuffed chicken breasts recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
4 skinless, boneless chicken breasts, about 150 g (5 oz) each
100 g (3½ oz) cream cheese
1 large garlic clove, finely chopped
2 tablespoons chopped parsley
½ tablespoon lemon juice
1 teaspoon finely grated lemon rind
75 g (3 oz) plain flour
1 large egg, beaten
75 g (3 oz) dried white breadcrumbs
salt and pepper
To serve
new potatoes
broccoli florets
Method:
Cut deep slits along the sides of the chicken breasts to create a pocket in each. Mix together the cream cheese garlic, parsley and lemon juice and rind. Season well with salt and pepper, then spoon the filling into the chicken.
Place the flour, egg and breadcrumbs in separate shallow dishes. Coat each chicken breast first in the flour, then the egg and then the breadcrumbs and place on a baking sheet.
Cook the chicken in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes until cooked through. Serve the crisp baked chicken with steamed broccoli and boiled new potatoes.
For chicken fillets in garlic & herb breadcrumbs:
Mix together 75 g (3 oz) dried white breadcrumbs with 1 teaspoon each of garlic powder and dried herbes de Provence in a shallow dish.
Put 75 g (3 oz) plain flour in a separate dish and 1 beaten egg in another dish. Coat 500 g (1 lb) chicken mini-fillets in the flour, then the egg, then in breadcrumbs, and place on a baking sheet. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until cooked through, then serve with mashed potatoes and a mixed leaf salad. Total cooking time 20 minutes.
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