Microwaved Stuffed Chicken Breasts

Recipe by Jen T
READY IN: 22mins




  • 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.