Stuffed Chicken Breast

Recipe by Sarah
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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