Yield: 4 servings
|4||100 g boneless; skinless chicken|
|75 grams||Mozzarella; grated|
|75 grams||Ricotta cheese|
|4 tablespoons||Freshly grated Parmesan|
|1 tablespoon||Capers; rinsed and chopped|
|2||Sun-dried tomatoes in oil; drained and chopped|
|1 tablespoon||Shredded fresh basil|
|1 teaspoon||Sun-dried tomato puree|
|75 grams||Fresh fine white breadcrumbs|
|25 grams||Plain flour|
|4 tablespoons||Olive oil|
|Salt and freshly ground black pepper|
|Chunky tomato sauce; (see recipe) and|
|; green salad, to|
Using a small knife, horizontally cut a pocket into each chicken breast.
Place the chicken breasts between two pieces of greaseproof paper and flatten slightly. Mix together the Mozzarella, Ricotta cheese, half of the Parmesan, the capers, sun-dried tomatoes, basil and tomato puree. Season generously with pepper and spoon the mixture 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. 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 mixture. Chill until ready to cook.
Heat a deep fat fryer to 170 - 180¼. Add the coated chicken and cook for about 8 - 10 minutes until the chicken is cooked through and golden brown.
If you don't 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.