Crumbed Chicken With Baby Spinach and Mozzarella

Crunchy spinach and mozzarella filled chicken with salad

Crumbed Chicken With Baby Spinach and Mozzarella


  • 2 x 275g pkts of fresh chicken breast
  • 40g of baby spinach
  • 6 thin slices of halved pancetta
  • 120g of thinly sliced mozzarella
  • ⅔ cup of plain flour
  • 4 eggs, lightly whisked
  • 2 tablespoon of milk
  • 2 cups of dried breadcrumbs
  • 4 tablespoons of olive oil
  • Mixed salad leaves (if desired) to serve


Step One: Cut a horizontal slit in the thickest part of each of the chicken breasts.

Step Two: Once you have created pockets in each of the chicken breasts, start dividing the pancetta, baby spinach and mozzarella among them and use toothpicks to secure them.

Step Three: Place the flour in a bowl and season with salt and pepper.

Step Four: Whisk together the egg and milk in a separate bowl and place the breadcrumbs on a large plate.

Step Five: Coat the chicken in the flour then in the egg mixture, then the breadcrumbs, pressing firmly to coat (repeat this step once more to achieve thicker layers).

Step Six: Place the chicken breasts on a plate and cover them with plastic wrap and put in the fridge for 30 mins.

Step Seven: Preheat oven to 180°C. Line non-stick baking paper on a baking tray. Heat the oil in a large non-stick frying pan over medium heat.

Step Eight: Add the chicken and cook for 2-4 minutes each side or until lightly browned.

Step Nine: Transfer the chicken to the lined tray and bake them in oven for 8-10 minutes or until the chicken is golden brown and cooked through.

Step Ten: Divide the crumbed chicken among serving plates and serve (if desired) with mixed salad leaves.

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