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Stuffed And Crumbed Chicken Recipe

Ingredients

How to make it

  • Stuffing:
  • Mix together pesto and cream cheese and set aside.
  • Breadcrumbs:
  • Put everything in food processor and wizz till good breadcrumby consistancy. These will be slightly 'wetter' than normal breadcrumbs due to the fresh herbs. It doesnt hurt this recipe if the crumbs are a bit chunky.
  • Chicken:
  • 3 Bowls - 1st with seasoned flour, enough for 6 chicken breasts; 2nd with egg whisked with a splash of milk; 3rd with your lovely breadcrumbs (I start with half my mix and add more as I need to - that way any leftovers can go in an airtight container in the fridge for a week or so).
  • Slice carefully each chicken breast so you have a pocket.
  • Stuff 1/6 of stuffing mixture in each one and press the edges together to try and form a seal.
  • Crumb up your stuffed chicken - first coat in flour, then dredge in egg mix, finally into breadcrumbs. Put on a plate to one side. Coat all your chicken.
  • Turn oven onto 180 degrees C. Grease your oven tray. Half way through cooking your chicken, place into the oven to start warming.
  • In a frypan, drizzle oil, and brown chicken, about 3 minutes each side. May need to do this in 2-3 batches.
  • Place browned chicken on the warm oven tray and into the oven for about 15-20 minutes - juices should be clear when poked with a skewer.

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