Instant Potato Chicken

This recipe is based on an idea from "Cooking for Couples", an Australian Women's Weekly cookbook that was published in 1982. You can substitute any filling you like for the salami and parmesan cheese - sundried tomato strips, camembert, brie, mushrooms, cooked bacon, ham, swiss cheese, olives, pesto - you name it!

• Ready In: 55 mins
• Serves: 2

Ingredients

• 2  chicken breast fillets
• 1⁄2 cup flour
• 1  egg
• 1⁄2 cup  packaged  instant potato flakes
• 1  slice parmesan cheese, chopped into small pieces (or equivalent shredded)
• 1  slice  salami, chopped into small pieces

Directions

1. Preheat oven to moderate (375- 400 degrees F; 190- 200 degrees C).
2. Make a slit in each chicken fillet to make a pocket.
3. Don't cut all the way through.
4. Stuff pockets with parmesan and salami (or fillings of your choice).
5. Pat sides of pockets together to close.
6. Toss chicken fillets in flour.
7. Brush with beaten egg.
8. Toss in potato flakes.
9. Place chicken on lightly greased oven tray.
10. Bake uncovered for 40 minutes until chicken is cooked through.
11. For a really easy meal, serve with jacket potatoes baked in foil and a Mediterranean salad.
12. Enjoy!