Serves 4
4 x 125g raw skinless chicken breasts
¼ cup shallots cut into 1cm slices
60g ham (approx 4 slices) cut in strips
4 x slices cheese
toothpicks
1 egg white
2 tablespoons skim milk
½ cup dried breadcrumbs
cooking spray
4 x 125g raw skinless chicken breasts
¼ cup shallots cut into 1cm slices
60g ham (approx 4 slices) cut in strips
4 x slices cheese
toothpicks
1 egg white
2 tablespoons skim milk
½ cup dried breadcrumbs
cooking spray
Preheat oven 180°C fan forced.
Using a sharp knife, make a pocket lengthways
inside each chicken breast (don't cut all the way through). Use your finger to
widen and open the hole to allow for filling. Place a quarter of shallots and
ham in centre of one cheese slice, roll up cheese and place into a breast,
pushing deep into pocket. Seal opening with toothpicks. Repeat this process for
remaining chicken breasts.
In a medium size mixing bowl beat egg white with
milk. Place breadcrumbs on a large dinner plate, dip each breast into egg mix,
and coat with breadcrumbs.
Place on a baking tray that has been generously
coated with cooking spray, spray tops of chicken. Bake 20-25 minutes or until
chicken is cooked through.
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