Microwaved Stuffed Chicken Breasts
- Reviews 1
Ready In: 22 mins
Serves: 4
Ingredients
Directions
- Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
- Stir in the crumbs and the parsley.
- Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
- Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
- Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
- Cover and cook on high for 3mins, stirring or shaking after 1 minute.
- Remove top layer of plastic from the breasts and place some filling on each breast.
- Roll up and secure with toothpicks.
- Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
- Arrange breasts evenly in a circle on a flat dish.
- Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
- Stand 2-3 minutes before serving.
- Either leave whole to serve or cut into slices.
- Serve either with hot vegetables or a salad.
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