| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Antony, More, Simply |
4 |
Servings |
INGREDIENTS
| 4 |
|
115 g, 4oz boneless |
|
|
skinless chicken |
|
|
breasts |
| 85 |
g |
Mozzarella, grated 3oz |
| 4 |
T |
Capers, rinsed and chopped |
| 2 |
|
Sundried tomatoes in olive |
|
|
oil drained and chopped |
| 1 |
T |
Fresh basil, shredded |
| 1/2 |
t |
Sundried tomato paste |
| 85 |
g |
Plain flour, 3oz |
| 2 |
|
Eggs, beaten |
| 4 |
T |
Olive oil |
|
|
Salt and pepper |
|
|
Chunky tomato sauce to serve |
INSTRUCTIONS
Place the chicken breasts between 2 pieces of greaseproof paper and
flatten sightly. Using a small knife, horizontally cut a pocket into
each chicken breast. Mix together the mozzarella, half the parmesan,
capers, sundried tomatoes, basil and tomato puree. Season generously
with pepper and spoon the mix 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. Dust the chicken
breast in the seasoned flour, then dip into the beaten egg and
finally, roll in the breadcrumb mix. Chill until ready to cook. Heat
a frying pan, add the oil and cook the chicken for 5-6 minutes on each
side until golden brown and cooked through. Serve at once with the
chuncky tomato sauce. Converted by MC_Buster. Per serving: 153
Calories (kcal); 16g Total Fat; (92% calories from fat); 3g Protein;
trace Carbohydrate; 94mg Cholesterol; 105mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”