4 x 175-200g skinned chicken breasts
150g pack Boursin Garlic & Herbs cheese
2tbsp plain flour, well seasoned
1 large egg, beaten in a shallow bowl
60g dried breadcrumbs
3-4tbsp sunflower oil Lemon wedges, for serving
To cut fat even further, use 100g low-fat soft cheese, adding 2-3 cloves crushed garlic, 4tbsp chopped parsley or tarragon and a squeeze of lemon juice.Use a sharp knife to slice the chicken breasts part of the way through, to open them out. Put each breast between two pieces of cling film and pound them to a flat square-ish shape with a rolling pin (not too energetically, you don’t want to tear the flesh). Divide the cheese into four and put a portion in each piece of chicken, spreading it to a thumb?s length. Fold up the meat, tucking the ends in to make a parcel. Roll them up tightly, individually, in cling film, twisting the ends, to make a tight sausage shape. Chill for 30 mins, or overnight if possible.Take off the cling film, coat the parcels in the flour, dip in the beaten egg, then roll them in the breadcrumbs to coat completely.Set the oven to 200?C/400?F/Gas Mark 6. Put a baking sheet in to heat up. Heat a frying pan, add half the oil, then fry the chicken on all sides (don?t forget the ends) two at a time, until lightly browned (6-8 mins), then put them on the hot tray in the oven and bake for 20 mins, until golden and cooked. Serve hot ? so the cheese runs when you cut them open ? with lemon wedges and salad.<<All Credits To Author>>
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