mozzarella and basil-stuffed chicken

with summer slaw

  • ⅓ cup (80g) crème fraiche
  • ½ cup (50g) grated mozzarella
  • 1 cup basil leaves, finely chopped,
    plus extra leaves to serve
  • sea salt and cracked black pepper
  • 4 x 250g skinless chicken supremes, trimmed
  • ⅓ cup (50g) plain (all-purpose) flour
  • 2 eggs
  • ¼ cup (60ml) milk
  • 1½ cups (105g) panko (Japanese) breadcrumbs
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 beetroot, peeled and shredded
  • 2 cups (160g) shredded white cabbage
  • 2 carrots, peeled and shredded
  • 1 tablespoon lemon juice
  1. Preheat oven to 200°C (400°F). Place the crème fraiche, cheese, basil, salt and pepper in a medium bowl and mix to combine. 
  2. Using a small sharp knife, cut a long pocket in the side of the chicken supremes. Fill each with the crème fraiche mixture and fold the chicken over to enclose. 
  3. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate medium bowl and whisk to combine. Place the breadcrumbs in a third medium bowl. 
  4. Dust the chicken with the flour, dip in the egg mixture and press into the breadcrumbs to coat. Place on a large oven tray lined with non-stick baking paper. Drizzle with extra oil and cook for 20 minutes or until chicken is cooked and golden.
  5. While the chicken is cooking, place the beetroot, cabbage, carrot, juice, oil, salt and pepper in a large bowl and toss to combine. 
  6. Serve chicken with the slaw and extra basil. Serves 4. 
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