Ingredients: Serves 4
- 4 chicken breast fillets
- 12 slices chorizo (you could use ham instead)
- 125g mozzarella, sliced into 4
- 1 medium egg, beaten
- 50g fresh white breadcrumbs
- 1 tbsp olive oil
1. Preheat the oven to 200c, gas mark 6.
2. Make a cut down one side of each chicken breast and open out. Cover with clingfilm and beat with a rolling pin to flatten out.
3. Lay 3 slices of chorizo on each breast then top with a slice of mozzarella. Season with pepper and fold over to cover the filling. Secure with a few cocktail sticks or small metal skewer.
4. Season the egg and dip each chicken breast into the egg, or as I tend to do just get your hands in and smother the egg over the chicken (stops it falling apart), then coat with the breadcrumbs.
5. Place the coated breasts on a baking tray, sprinkle with the oil and cook in the oven for 25–30 minutes until golden and cooked through, turning once during cooking.
6. I usually serve with some wedges or a green salad.
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