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chicken breasts 40g blue (ie stilton) cheese 25g flour salt / pepper 1 beaten egg 50g dried breadcrumbs
Place chicken breasts on greaseproof paper. Cover. Beat with rolling pin to flatten. Cut the cheese into 2 fingers and place lengthwise on each chicken piece. Fold flesh over to enclose cheese. Secure with cocktail sticks. dip into the seasoned flour, then into the beaten egg, and then into the breadcrumbs. Refrigerate for 1 hour. fry for approx 10 mins. Drain and serve with fresh green salads.
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