| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Food &, Drink |
4 |
servings |
INGREDIENTS
| 4 |
|
100 g boneless; skinless chicken |
|
|
; breasts |
| 75 |
g |
Mozzarella; grated |
| 75 |
g |
Ricotta cheese |
| 4 |
tb |
Freshly grated Parmesan |
| 1 |
tb |
Capers; rinsed and chopped |
| 2 |
|
Sun-dried tomatoes in oil; drained and chopped |
| 1 |
tb |
Shredded fresh basil |
| 1 |
ts |
Sun-dried tomato puree |
| 75 |
g |
Fresh fine white breadcrumbs |
| 25 |
g |
Plain flour |
| 2 |
|
Eggs; beaten |
| 4 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper |
|
|
Chunky tomato sauce; (see recipe) and |
|
|
; green salad, to |
|
|
; serve |
INSTRUCTIONS
Using a small knife, horizontally cut a pocket into each chicken breast.
Place the chicken breasts between two pieces of greaseproof paper and
flatten slightly. Mix together the Mozzarella, Ricotta cheese, half of the
Parmesan, the capers, sun-dried tomatoes, basil and tomato puree. Season
generously with pepper and spoon the mixture into the pocket of each
breast, smoothing down to enclose.
Place the breadcrumbs and the remaining Parmesan in a shallow dish, season
and mix well. Put the flour on a plate and season generously. Dust the
chicken breasts in the seasoned flour, then dip into the beaten egg and
finally, roll in the breadcrumb mixture. Chill until ready to cook.
Heat a deep fat fryer to 170 - 180 1/4. Add the coated chicken and cook for
about 8 - 10 minutes until the chicken is cooked through and golden brown.
If you don't have a deep fat fryer, use a deep frying pan filled one third
full. Remove from fryer and drain on kitchen paper. Serve at once with the
tomato sauce and salad.
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