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.