Stuffed Chicken Breast
Start by making a horizontal slit along the side of the chicken breasts and fill each of them with 50g of grated mozzarella cheese.Once you’ve done that, bread these chicken breasts – first, dip them in the beaten eggs then coat them in the wheat flour, dip them in the beaten eggs again and finally, coat them in the breadcrumbs.Repeat this process with all the chicken breasts.In a large skillet over medium heat, add enough vegetable oil to cover its bottom.Fry the chicken breasts in hot oil until golden brown and soak up the excess fat on a plate lined with paper towels.In a medium ovenproof dish, add the tomato sauce, then add the chicken breasts, top each chicken breast with 2 tablespoons of tomato sauce and spread well.Sprinkle the grated parmesan cheese all over the dish.Take to a preheated oven at 200°C (400°F) and bake for 15 minutes.Finish with parsley to taste.Serve.
Ingredientes
- 3 Chicken Breasts
- 150g of Grated Mozzarella Cheese
- Beaten Eggs for Breading
- Wheat flour for Breading
- Breadcrumbs for Breading
- 300g of Tomato Sauce
- +6 Tablespoons of Tomato Sauce
- 50g of Grated Parmesan cheese
- Parsley to Taste
Modo de Fazer
Start by making a horizontal slit along the side of the chicken breasts and fill each of them with 50g of grated mozzarella cheese.
Once you’ve done that, bread these chicken breasts – first, dip them in the beaten eggs then coat them in the wheat flour, dip them in the beaten eggs again and finally, coat them in the breadcrumbs.
Repeat this process with all the chicken breasts.
In a large skillet over medium heat, add enough vegetable oil to cover its bottom.
Fry the chicken breasts in hot oil until golden brown and soak up the excess fat on a plate lined with paper towels.
In a medium ovenproof dish, add the tomato sauce, then add the chicken breasts, top each chicken breast with 2 tablespoons of tomato sauce and spread well.
Sprinkle the grated parmesan cheese all over the dish.
Take to a preheated oven at 200°C (400°F) and bake for 15 minutes.
Finish with parsley to taste.
Serve.
