Stuffed Chicken Breast with Fennel Slaw


Stuffed Chicken Breast with Fennel Slaw

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,


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.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.