Chicken breast stuffed with Bresaola recipe

  • Serves 4
  • 30 mins to prepare and 40 mins to cook
  • 509 calories / serving
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Preheat the oven to 200°C. Butterfly the chicken breasts using a sharp knife. Lay a slice of the Bresaola so that it covers the middle section of the chicken breasts. Arrange the slices of mozzarella evenly on top and finish with thyme.

Roll the breasts up to form cylinders and tie well using kitchen string. Season the outsides. In a large ovenproof saute pan, heat the sunflower oil over a medium-high heat and sear the breasts until golden all over. Remove to one side and remove the strings using scissors. Roll the breasts gently in the flour and pat off any excess.

Dip in the beaten egg and finally roll in the breadcrumbs ensuring an even coating. Arrange on a baking sheet and bake in the oven for 20-25 minutes until the chicken is cooked through with no pink showing and the coating is golden and crispy. Slice in half and serve on beds of rocket. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 40ml sunflower oil
  • 4 chicken breasts, trimmed with skins on
  • 50g plain flour
  • 2 eggs, beaten
  • 100g dried breadcrumbs
  • 100g mozzarella, sliced into discs
  • 4 slices Bresaola, oval in shape
  • 4 tsp thyme, finely chopped
  • 100g rocket
  • salt
  • pepper
  • Energy 2135kj 509kcal 25%
  • Fat 22g 31%
  • Saturates 7g 35%
  • Sugars 1g 1%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 28.2g Protein 47.4g Fibre 1.6g


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