Stuffed Chicken Breast
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 12 -16 semi dried tomatoes
- 8 leaves basil
- 8 leaves spinach
- 1 (100 g) packet plain rice crackers, about 64 crackers
- 2 eggs, lightly beaten with
- 1 tablespoon cold water
- 1 tablespoon parsley
- 1 teaspoon garlic powder
- black pepper, to taste
Directions
- Cover each breast with plastic wrap and pound to approximately a 6mm (1/4) thickness, taking care not to make any holes.
- Lay meat out, and just inside one edge lay a piece of mozzarella, black pepper to taste, 3 or 4 of the s/d tomatoes, 2 spinach leaves and 2-3 basil leaves (depending on size).
- Fold breast over, and secure with toothpicks or skewers (I used 4 toothpicks per breast) Grind rice crackers using a food processor, rolling pin or mortar and pestle until they are the consistency of normal breadcrumbs.
- Mix garlic powder, parsely and freshly ground black pepper into rice cracker crumbs.
- Dip the stuffed breasts into beaten egg and coat well with crumbs.
- Bake in a 200c oven for the first 20mins, then turn down to 180c for another 10 mins or until chicken is cooked through.
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