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Jun 26, 2009
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Stuffed Chicken Breasts

By: Sharlene Tan


Stuffed Chicken Breasts

Flavoring the flour and breadcrumbs makes this dish more yummy!

Serves
Prep Time 35 minutes 
Cooking Time 30 minutes

 

9 chicken breast fillets

For the breading
flour
garlic salt
2 eggs, beaten
breadcrumbs
Italian seasoning

 

Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick.

2  To make breading: Mix 2 teaspoons of garlic salt for every 1 cup of flour in a shallow dish. Season breadcrumbs with some Italian seasoning in another dish.

3  Put desired fillings on one end of the breast then roll tightly toward the other end so that the filling is completely encased in the chicken. Secure with toothpicks. (See Chicken a la KievChicken Cordon Bleu, or Chicken with Spinach and Cream Cheese Stuffing for filling choices)

4  Dip filled chicken breasts in flour, then egg and roll in breadcrumbs.

5  Deep-fry until cooked through and drain on paper towels. Serve with herbed rice, mashed potatoes, or pasta noodles.


Photography by Ocs Alvarez │ Styling by Sharlene Tan

 




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