Chicken Stuffed with Bresaola and Smoked Mozarella

6 oz boneless,skinless chicken breasts

5 oz smoked mozzarella,peeled and cut into 4 sticks 1/2 in thick

leaves from 2 sprigs of fresh rosemary,chopped

4 wafer-thin slices of bresaola

2 tbsp plain flour

1 egg, beaten

4 tbsp dried breadcrumbs

3 tbsp extra virgin olive oil

1 oz butter

salt and freshly ground black pepper

1. Preheat the oven to 375 F. Remove the small inner fillet that lies underneath each chicken breast. Slice the underside of the chicken breast down the centre with a knife, without cutting all the way through, then open it out. Put it between 2 sheets of clingfilm and bash gently with a rolling pin to flatten. Flatten the small fillets too.

2.Wrap each piece of mozzarella and some chopped rosemary in a slice of bresaola. Take a large of chicken breast, smooth-side down, and place a wrapped-up piece of mozzarella in the centre. Put one of the small fillets on top, folding the remaining chicken over it so the mozarella parcel is completely enclosed. Turn the chicken over so the join is underneath. Repeat with the remaining chicken pieces.

3. Season the flour with salt and pepper and spread it over the flat plate. Put the beaten egg on a second plate and the breadcrumbs on a third. Coat the chicken in flour, then egg and finally in the breadcrumbs ( it can be chilled at this stage until you are ready to cook it).

4. Heat the olive oil and butter in alarge frying pan, add the chciken parcels,seam-side down, and cook for 3 minutes or until golden all over, turning constantly. Transfer to a baking tray and bake for 25-30 minutes, until cooked through. To serve, halved each chicken parcel to reveal the bresaola and melting mozzarella

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