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Ingredients
- 4 x 100 g boneless, skinless chicken breasts
- 75 gm Mozzarella, grated
- 75 gm Ricotta cheese
- 4 Tbsp. Freshly grated Parmesan
- 1 Tbsp. Capers, rinsed and minced
- 2 x Sun-dry tomatoes in oil, liquid removed and minced
- 1 Tbsp. Shredded fresh basil
- 1 tsp Sun-dry tomato puree
- 75 gm Fresh fine white breadcrumbs
- 25 gm Plain flour
- 2 x Large eggs, beaten
- 4 Tbsp. Extra virgin olive oil Salt and freshly grnd black pepper Chunky tomato sauce, (see recipe) and green salad, to serve
Directions
- Using a small knife, horizontally cut a pocket into each chicken breast.
- Place the chicken breasts between two pcs of greaseproof paper and flatten slightly. Mix together the Mozzarella, Ricotta cheese, half of the Parmesan, the capers, sun-dry tomatoes, basil and tomato puree. Season generously with pepper and spoon the mix into the pocket of each breast, smoothing down to enclose.
- Place the breadcrumbs and the remaining Parmesan in a shallow dish, season and mix well. Put the flour on a plate and season generously. Dust the chicken breasts in the seasoned flour, then dip into the beaten egg and finally, roll in the breadcrumb mix. Refrigeratetill ready to cook.
- Heat a deep fat fryer to 170 - 180 1/4. Add in the coated chicken and cook for about 8 - 10 min till the chicken is cooked through and golden.
- If you do not have a deep fat fryer, use a deep frying pan filled one third full. Remove from fryer and drain on kitchen paper. Serve at once with the tomato sauce and salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 116 | 35% |
| Total Fat 13.09g | 16% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.02g | |
| Cholesterol 171mg | 57% |
| Sodium 568mg | 24% |
| Potassium 312mg | 9% |
| Total Carbs 20.4g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.7g | 1% |
| Protein 31.0g | 50% |
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