CRISPY CRUMBED MOZZARELLA AND SPINACH STUFFED CHICKEN

4 chicken breast fillets

salt and pepper

½ cup (125ml) baby spinach

100g Mozzarella, sliced into

rounds

1 red pepper, sliced and fried

4 tbsp (60ml) flour

2 eggs, beaten

1 tbsp (15ml) milk

1 cup (250ml) dried breadcrumbs

2 tbsp (30ml) olive or avocado oil

mixed salad leaves, to serve

Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket, and season with salt and pepper.

Combine the spinach, Mozzarella and fried red pepper together. Season to taste. Divide the mixture between the chicken pockets and use toothpicks to secure.

Place the flour in a bowl and season. Combine the egg and milk in a bowl. Place the breadcrumbs on a large plate.

Coat each chicken breast in the flour, shaking off any excess. Dip the chicken in the egg mixture, then the breadcrumbs, pressing firmly to coat. Place the chicken on a plate, cover with plastic wrap andrefrigerate for 30 minutes.

Preheat the oven to 180°C. Line a baking tray with baking paper. Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until lightly browned. Transfer to the lined tray and bake for 8-10 minutes, or until the chicken is golden brown and cooked through

#mozzarella #spinach #chicken