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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I used rice crackers to crumb the chicken as I can't have gluten, so you could just substitute these with regular bread crumbs. The rice crackers turned out nice and crunchy, but don't brown up. Ingredients:
4 boneless skinless chicken breasts |
4 slices mozzarella cheese |
12 -16 semi dried tomatoes |
8 leaves basil |
8 leaves spinach |
1 (100 g) packet plain rice crackers, about 64 crackers |
2 eggs, lightly beaten with |
1 tablespoon cold water |
1 tablespoon parsley |
1 teaspoon garlic powder |
black pepper, to taste |
Directions:
1. Cover each breast with plastic wrap and pound to approximately a 6mm (1/4) thickness, taking care not to make any holes.
2. Lay meat out, and just inside one edge lay a piece of mozzarella, black pepper to taste, 3 or 4 of the s/d tomatoes, 2 spinach leaves and 2-3 basil leaves (depending on size).
3. Fold breast over, and secure with toothpicks or skewers (I used 4 toothpicks per breast) Grind rice crackers using a food processor, rolling pin or mortar and pestle until they are the consistency of normal breadcrumbs.
4. Mix garlic powder, parsely and freshly ground black pepper into rice cracker crumbs.
5. Dip the stuffed breasts into beaten egg and coat well with crumbs.
6. Bake in a 200c oven for the first 20mins, then turn down to 180c for another 10 mins or until chicken is cooked through.
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