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.
