Baked Crumbed Chicken with Mozzarella, Anchovies & Capers

Name: Baked Crumbed Chicken with Mozzarella, Anchovies & Capers
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 garlic clove, chopped; 1 teaspoon chopped thyme; 20 g (¼ oz) butter; 4 anchovy fillets, drained, chopped but not too fine; 4 tablespoons olive oil; 1 egg; 4 single skinless chicken breast fillets, trimmed of any fat and bits of bone; 80 g (2¾ oz/2 large slices) day-old crustless country-style bread; 1 heaped tablespoon grated parmesan; 1 teaspoon capers in vinegar, drained, chopped; 3 tablespoons chopped parsley; 100 g (3½ oz) mozzarella, cut into small dice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

These buttery crumbed chicken breasts, stuffed with mozzarella, anchovies and herbs, go well served with a gentle pile of mashed potatoes. The thin strip on the underside of the chicken breast that cuts away naturally (tenderloin) is not needed here. Use it in a soup or risotto, or to make mini fried chicken schnitzels for small panini.

Ingredients

4 single skinless chicken breast fillets, trimmed of any fat and bits of bone
3 tablespoons chopped parsley
1

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 180°C (350°F/Gas 4). Wipe the chicken breasts clean with paper towels. Cut a long deep pocket in each one through the thickest side, being careful not to cut all the way through or the filling will ooze out. Scatter a little salt and pepper over both sides of the ch