Philadelphia stuffed Breaded Chicken Breast

This was a great midweek quick dinner! I often find it tricky to keep the filling inside the chicken, but I think I have found a trick. I do find it’s better to prepare the chicken the night before. This recipe serves 2 people and takes 40 minutes to make.

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Ingredients

2 Large Chicken Breasts

5 Tablespoons of Lightest Philadelphia Cream Cheese

13 Fresh Basil Leaves

3 Crushed Garlic Cloves

1 Tablespoon of All Purpose Seasoning

300g Natural Breadcrumbs

1 Egg (whisked)

100g Flour

150ml of Passata

2 Tablespoons of Red Wine

1 Tablespoon of Red Wine Vinegar

1 Tablespoon of Tomato Puree

50ml of Water

100ml of Olive Oil

1 Mozzarella Ball

salt and pepper

Method

  1. Firstly, using a sharp knife you need to insert a 1.5cm wide slit into the thickest part of the chicken breast. When cutting into the chicken try cut in a diagonal line but downwards, and only 4cm into the chicken. Making sure to move the knife from side to side so that you can fill the chicken breasts. Repeat this to the chicken breast.
  2. Cut an A4 size sheet of cling film, lay both of the chicken breasts onto the film. Sprinkle the all purpose seasoning on to both sides of the chicken and make sure to rub it into the meat. Now cover the chicken completely in the film and with rolling bash the chicken on both sides.
  3. Using a clean chopping board and knife, finely chop the fresh basil leaves. Once chopped, using a fork combine the basil leaves, Philadelphia cheese and garlic in a bowl. Finally adding salt and pepper to taste.
  4. Now back to the chicken. Use the bottom of a rounded teaspoon handle, push it through the slit you have made to make it can hold as much of the cream cheese filing as possible.
  5. Pre heat the oven at 200c
  6. Use the teaspoon to fill the gap in the chicken (you will roughly need four teaspoons for each piece of chicken). As you put more of the cream cheese in you will see it to start to fill the insert you made. Repeat this to the other piece as well.
  7. Once the chicken has been filled with the cream cheese, tightly wrap them individually in two sheets of cling film. You should have some of the cream cheese left and also put in the fridge overnight along with the chicken.
  8. Gather 3 plates, on 1 plate empty the flour, the second plate 1 whisked egg and the other plates your breadcrumbs.
  9. Remove the chicken from the fridge and unravel the cling film. Dip one of the Chicken Breasts in flour, then egg and finally into breadcrumbs repeat this process twice for each breast.
  10. In a large frying empty the oil and put on a medium heat. Wait for a couple of minutes for the oil to reach frying temperature (you can test by dipping a small part of the breast in the oil, if small bubbles appear around the meat then it’s ready). Fry each side of the chicken breasts so each has a nice golden colour.
  11. Lin a baking tin with foil and bake the chicken in the oven for 20 – 30 minutes. Slice the mozzarella into 6 slices and set to one side.
  12. Around 10 minutes before the chicken is ready. In a small saucepan empty the passata and the remaining cream cheese combination and heat over a low heat. Once the cream cheese has melted into the passata, add the water, red wine, red wine vinegar, tomato puree and dried basil. Leave on a low heat for 2-5 minutes and set to one side.
  13. Once your chicken is cooked, remove from the oven and evenly dive the mozzarella slices on top of the chicken. Place back in the oven under the hot grill until the cheese bubbles.
  14. Once the cheese has a nice golden colour, remove from the grill and use 2-3 tablespoons of the passata mixture on top of the chicken.

Garnish with basil and serve with sweetcorn and wedges.

 

Enjoy 🙂

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