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Caesar-stuffed breaded chicken recipe

2 ratings

If you've a wide array of ingredients at the back of your cupboard and fridge, this is the recipe to make. Channel the flavours of a classic chicken Caesar salad into this crispy Caesar-stuffed breaded chicken recipe. With a cheesy, garlicky mayo filling and a crunchy golden crust, this indulgent chicken is an easy midweek meal. See method

Serves 4
10 mins to prepare and 20 mins to cook
541 calories / serving

Ingredients

4 x 160g chicken breasts
6 tbsp mayonnaise (65g)
4 tbsp finely grated Parmesan
½ anchovy, finely chopped
½ small garlic clove, crushed
½ tsp Dijon mustard
½ tbsp lemon juice
½ tbsp finely snipped chives, plus extra to serve
100g panko breadcrumbs
1½ tbsp olive oil
3 tbsp plain flour
1 large egg, lightly beaten

Each serving contains

Energy
2265kj
541kcal 27%
Fat
26g 37%
Saturates
5g 27%
Sugars
1g 1%
Salt
1.4g 23%

of the reference intake
Carbohydrate 26.6g Protein 49.9g Fibre 1.3g

Method

Heat the oven to gas 6, 200˚C, fan 180˚C and line a baking tray with nonstick baking paper. Cut a pocket into the thickest part of the chicken, along the length, making sure not to cut all the way through; set aside.
Put the mayonnaise, 2 tbsp Parmesan, the anchovy, garlic, mustard, lemon juice and chives in a small mixing bowl. Season well with pepper and whisk together until well combined. Spoon the sauce into each of the chicken pockets.
Put the breadcrumbs and 1 tbsp Parmesan in a bowl and mix with the olive oil. Put the flour and egg on 2 separate lipped plates. Carefully dip each chicken breast into the flour, then the egg, then the breadcrumbs. Place on a baking tray, scatter with the remaining 1 tbsp Parmesan and bake in the oven for 20 mins until lightly golden and cooked through. Serve with an extra scattering of chives.

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