Baked Crumbed Chicken with Mozzarella, Anchovies & Capers

Preparation info
  • Serves


    • Difficulty


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.


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


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