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Stuffed Chicken Breast with Fennel Slaw

This recipe will surely become a family favourite. No one can resist a succulent crumbed chicken stuffed with cheese and prosciutto with a creamy, crunchy fennel slaw on the side.

Stuffed Chicken Breast with Fennel Slaw

This recipe will surely become a family favourite. No one can resist a succulent crumbed chicken stuffed with cheese and prosciutto with a creamy, crunchy fennel slaw on the side.

Serves 4

4 cups breadcrumbs

2 tsp chilli flakes

4 x 200g chicken breasts,

trimmed

2 tbsp Dijon mustard

8 slices prosciutto

180g fontina, sliced

2 tbsp plain flour, for dusting

3 eggs, lightly beaten

olive oil

2 bulbs baby fennel

¾ cup buttermilk

1 tbsp white-wine vinegar

1 bunch chives, chopped

1 head radicchio, shredded

1 lemon, cut into wedges,

to serve

1 Place breadcrumbs and chilli flakes on a flat tray and season with salt and freshly ground black pepper. Toss to combine.

2 Flatten chicken breasts to 1.5cm thick and spread with mustard. Place 2 pieces of prosciutto on each, top with a quarter of the fontina and fold over the tenderloin to enclose. Repeat for each chicken breast.

3 Dust chicken in flour, dip into beaten egg and press into crumb mixture. Repeat for each chicken breast.

4 Heat oil in a large frying pan over medium heat and cook for 2-3 minutes on each side or until cooked through. Drain on absorbent paper. Meanwhile, thinly slice fennel bulbs, reserving fronds.

5 Place fennel (bulbs and fronds), buttermilk, vinegar chives, radicchio, salt and freshly ground pepper in a bowl and toss to combine.

Serve with crumbed chicken and lemon wedges.

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