Wednesday, 13 May 2015

Mozzarella & Pesto Stuffed Chicken

This is another recipe where you have an excuse to pound away at chicken breasts with a rolling pin: being a good stress reliever if you need it.

We had this with some broccoli roasted with garlic but really you can have whatever you like: spuds, salad, even pasta. And of course the same really goes for the chicken: it stands to reason that you can stuff it with all sorts of goodies rather than the pesto and cheese.

Mozzarella & Pesto Stuffed Chicken
serves 2

2 boneless, skinless chicken breasts, pounded until thin
2 tbsp pesto (I used the chilli pesto we’d had in this pasta dish)
2 tbsp half fat crème fraîche
2 tbsp grated mozzarella cheese
1 egg, beaten
3 tbsp finely grated Parmesan cheese
3 tbsp panko breadcrumbs
freshly ground black pepper

Preheat the oven to 190C and spray a small ovenproof dish with non-stick spray.

In a small bowl mix together the pesto, crème fraîche, and grated mozzarella and then spread half of the mixture over each flattened chicken breast, stopping about ½ inch from the edge of the chicken.

Roll up the chicken breasts and secure them with a couple of wooden toothpicks.

Have two bowls ready: one with the beaten egg and the other with the panko breadcrumbs mixed with the Parmesan, seasoned with black pepper to taste.

Dip each chicken breast roll first into the egg mixture and then into the Parmesan breadcrumbs, patting it on to ensure that each roll is well-coated with the mixture.

Put the chicken into the baking dish and bake until the chicken is firm and lightly browned, about 30-35 minutes.

Serve with accompaniment of your choice.

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