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Ingredientes
- 4 x 115 g, (4oz) boneless, skinless chicken breasts
- 85 gm Mozzarella, grated (3oz)
- 4 Tbsp. Capers, rinsed and minced
- 2 x Sundried tomatoes in extra virgin olive oil, liquid removed and minced
- 1 Tbsp. Fresh basil, shredded
- 1/2 tsp Sundried tomato paste
- 85 gm Plain flour, (3oz)
- 2 x Large eggs, beaten
- 4 Tbsp. Extra virgin olive oil Salt and pepper Chunky tomato sauce to serve
Direcciones
- Place the chicken breasts between 2 pcs of greaseproof paper and flatten sightly. Using a small knife, horizontally cut a pocket into each chicken breast.
- Mix together the mozzarella, half the parmesan, capers, sundried 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. Dust the chicken breast in the seasoned flour, then dip into the beaten egg and finally, roll in the breadcrumb mix. Refrigeratetill ready to cook.
- Heat a frying pan, add in the oil and cook the chicken for 5-6 min on each side till golden and cooked through. Serve at once with the chuncky tomato sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 66 | 37% |
| Total Fat 7.48g | 9% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 423mg | 18% |
| Potassium 77mg | 2% |
| Total Carbs 17.3g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.5g | 0% |
| Protein 10.22g | 16% |
