Each crumbed chicken breast fillet is filled with a melted cheese and prosciutto combination bound the steal the hearts of many!
- 8 chicken breast fillets
- 8 slices Swiss cheese
- 8 thin slices prosciutto
- 1 cup plain flour
- 1 tsp paprika
- 3 eggs, lightly beaten
- 1/4 cup milk
- 3 cups fresh breadcrumbs
- 2 tbsps thyme leaves, plus extra to serve
- 4 cloves garlic, crushed
- 50 g butter
- 2 tbsps olive oil
- Mixed green salad, blanched asparagus, to serve
Slice through each chicken breast horizontally, without slicing all the way, to create a flap. Place a slice of cheese and prosciutto on inside of each breast fillet. Fold flap back over and secure with toothpicks around edges.
In a shallow dish, combine flour and paprika. Season. Lightly whisk eggs and milk in another shallow dish. Combine breadcrumbs, thyme and garlic in a third shallow dish. Dust chicken in flour mixture, shaking off any excess. Dip into egg mixture, then coat in crumb mixture. Freeze four chicken parcels (see tip).
Preheat oven to moderate, 180 C. Line an oven tray with baking paper.
In a large frying pan, heat combined butter and oil on medium. Cook remaining 4 chicken parcels in 3 to 4 mins, each side, until well browned. Transfer to tray.
Bake 12-15 mins until chicken is cooked through. Remove toothpicks. Serve with salad, asparagus and extra thyme.
Top Tip: Wrap 4 chicken parcels individually in 2 layers of plastic wrap. Seal in an airtight container and freeze up to 2 months. Defrost in fridge overnight, then continue from Step 3.
Photo: Rob Shaw/bauersyndication.com.au