Stuffing and Frying a Chicken Breast

Boneless chicken breasts make perfect pockets for holding stuffings. Butter or soft cheese mixed with crushed garlic and/or herbs is the classic stuffing; chopped mushrooms, garlic and fresh herbs also work well, so too do chopped spinach and ricotta. Take care not to overfill the pocket or it may burst during cooking. The parcels can be fried plain or coated as for schnitzels above.

1. Cut a pocket 3-4 cm deep in the side of the breast, without puncturing the base of the pocket. Fill with stuffing.

   

2. Secure the opening by threading a soaked wooden cocktail stick through the cut edge of the breast.

   

3. Heat a little olive oil in a non-stick frying pan - just enough to cover the bottom of the pan. Add the parcels and cook, turning once, until golden on both sides, about 15 minutes. Remove the cocktail sticks before serving.