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Receta Italian Chicken Kiev

by Global Cookbook

Ingredientes

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

Direcciones

1. Using a small knife, horizontally cut a pocket into each chicken breast.
2. 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.
3. 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.
4. 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.
5. 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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