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Chicken breast stuffed with Bresaola recipe

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A great special occasion dinner, this easy breaded stuffed chicken breast recipe uses lean bresaola for a big meaty hit encasing a melty mozzarella middle for extra decadence. Serve with a peppery rocket salad on the side. See method

Serves 4
30 mins to prepare and 40 mins to cook
509 calories / serving

Ingredients

40ml sunflower oil
4 chicken breasts, trimmed with skins on
50g plain flour
2 eggs, beaten
100g dried breadcrumbs
100g mozzarella, sliced into discs
4 slices Bresaola, oval in shape
4 tsp thyme, finely chopped
100g rocket
salt
pepper

Each serving contains

Energy
2135kj
509kcal 25%
Fat
22g 31%
Saturates
7g 35%
Sugars
1g 1%
Salt
1.8g 30%

of the reference intake
Carbohydrate 28.2g Protein 47.4g Fibre 1.6g

Method

Preheat the oven to 200°C. Butterfly the chicken breasts using a sharp knife. Lay a slice of the Bresaola so that it covers the middle section of the chicken breasts. Arrange the slices of mozzarella evenly on top and finish with thyme.
Roll the breasts up to form cylinders and tie well using kitchen string. Season the outsides. In a large ovenproof saute pan, heat the sunflower oil over a medium-high heat and sear the breasts until golden all over. Remove to one side and remove the strings using scissors. Roll the breasts gently in the flour and pat off any excess.
Dip in the beaten egg and finally roll in the breadcrumbs ensuring an even coating. Arrange on a baking sheet and bake in the oven for 20-25 minutes until the chicken is cooked through with no pink showing and the coating is golden and crispy. Slice in half and serve on beds of rocket.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.