Cheese-Stuffed Crispy Lemon Chicken Breasts
Cheese-Stuffed Crispy Lemon Chicken Breasts



  • 4 chicken breasts, skin removed
  • 125g sliced mozzarella
  • 100g chopped sundried tomatoes
  • Small handful of basil leaves
  • 100g fresh white breadcrumbs
  • 2 tbsp grated parmesan
  • 1 lemon, grated zest only
  • 75g seasoned flour
  • 2 eggs, beaten
  • 2 tbsp olive oil
  • Make an incision into the side of each breast, and stuff each with ¼ of the mozzarella, tomatoes and 3 basil leaves. Season well. Mix together the breadcrumbs with the parmesan and lemon zest, then season and spread onto a tray. Roll the stuffed breasts in seasoned flour, dip into the beaten egg and roll in the tray of crumbs. Chill in the fridge for 20 mins.
  • Preheat the oven to 180C. Heat the oil in a frying pan and fry the breaded breasts for 4 mins on each side, or until just golden. Transfer to the oven and bake for 20 mins, then serve with green beans and new potatoes or chips.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box