Cheese-Stuffed Crispy Lemon Chicken Breasts

Charmaine Lu -
  • 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