Monday 4 March 2013

Stuffed Chicken Breast

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Stuffed Chicken Breast. It is stuffed with a mixture of cheese, sun-dried tomatoes and fresh coriander, and then covered with breadcrumbs. It is crunchy, moist and juicy all in one!

A Simple List of Ingredients:

1. An Egg
2. Milk
3. Salt and Pepper
4. Mustard
5. Breadcrumbs
6. Paprika
7. Garlic Powder
8. Cheese
9. Sun-Dried Tomatoes
10. Fresh Coriander
11. Chicken Breast
12. Vegetable Oil

Bismillah, let's start! 

Preheat the oven to Gas Mark 6. 

First, make the egg coating, and place 1 egg into a bowl.

Add a drop milk.

Season with salt and pepper.

Add 1/4 teaspoon mustard.

Using a fork, mix to combine, and set aside.

Next, to make the breadcrumb topping, place 4 oz breadcrumbs in a plate.

Season with salt and pepper.

Add 1 teaspoon paprika.

Add 1/2 teaspoon garlic powder.

Stir to combine, and set aside.

Next, to make the stuffing, place 4 ounces grated cheese into a bowl.

Add 6 chopped sun-dried tomatoes.

Add a handful of chopped green coriander.

Stir to combine.

Next, to assemble, take 1 chicken breast.

Slit the chicken breast to make a pocket.

Add a few tablespoons of filling.

Close the chicken. This could be made easier by inserting toothpicks in the chicken to ensure nothing falls out.

Dip the chicken breast into the egg mixture.

Coat both sides in the breadcrumb mixture.

Set aside whilst you work on the rest. I made 2 large chicken breasts.

Heat a few tablespoons vegetable oil in a pan, and fry the chicken breast for 5 minutes on each side.

This is how it should look after 10 minutes. Repeat with the other chicken breasts.

Place the chicken breasts into an ovenproof dish, and bake at Gas Mark 6 for 45 minutes.

Cover the dish with foil before baking.

Once baked, rest for 5 minutes before serving.

Serve with a vegetable side dish!

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