CHICKEN BREASTS WITH CREAM CHEESE FILLING

Prep time 35 mins Cooking time 20 mins Serves 4

INGREDIENTS

4 large chicken breast fillets 200ml cream cheese

4 tbsp soft butter

1 tbsp chopped flat-leaf parsley 1 tsp chopped capers

1 tsp lemon zest

200g fresh breadcrumbs 50g Parmesan cheese, grated ½ cup cake flour (125ml) 2 eggs, whisked Oil, for shallow-frying

Baby spinach, cherry tomatoes and olives

METHOD

Place the chicken breast fillets between two layers of greaseproof paper of clingfilm. Flatten each one with a rolling pin by bashing or rolling them gently until they are about 5mm thick and can be easily folded.

Mix the crème cheese, butter, parsley, capers and lemon zest. Season with salt and black pepper to taste.

Divide the filling between the chicken pieces and roll each one up carefully so that the cream cheese filling is neatly folded inside each fillet. It helps to use a piece of cling film to roll the chicken tightly. Refrigerate for about 15 mins. Mix breadcrumbs and Parmesan cheese. Roll each chicken parcel in the flour, then egg and finally breadcrumbs.

Shallow-fry chicken in olive oil until golden brown on all sides. Bake in a preheated oven at 180°C for about 10 mins, just to make sure the chicken is cooked through.

To serve, cut each chicken parcel into three equal pieces and arrange on a bed of baby spinach with roasted cherry tomatoes and olives in between.

This dish goes well with couscous or mashed potatoes.