Old-school Cheese and Ham Stuffed Chicken Breasts with Crispy Parmesan Crumbs
Photography by Yuki Sato.
Possibly one of my most requested recipes for a weeknight dinner over the years and is still a firm favourite.
Serves: 2
INGREDIENTS
FOR THE FULL RECIPE, YOU CAN PURCHASE THE LATEST ISSUE OF DISH IN-STORE FROM MAY 13.
METHOD
Carefully slice horizontally through the thickest part of the breast and open out like a book, taking care not to cut all the way through. Place between two pieces of plastic wrap and gently beat out to make an even thickness. Season with salt and pepper.
Lay the ham and cheese over one half of the breast, breaking them to fit, then fold the other side over and pinch to seal as much as possible.
Combine the breadcrumbs and cheese in a shallow dish. Put the flour in a 2nd dish then whisk the egg, mustard and garlic together in a 3rd dish. Season each with salt and pepper.
Dust the chicken first in the flour then dip in the beaten egg. Coat with the crumbs, pressing them on firmly. If time permits, cover and chill for a couple of hours to set the crumb coating or they can be done the day before.
Preheat the oven to 180 ̊C fan bake.
Heat a large ovenproof frying pan over a medium heat with a good glug of oil and a knob of butter. Add the chicken and cook for 2 minutes on each side until golden. Place the pan in the oven and cook for 15 minutes until golden and cooked through. Some cheese may leak out but that’s normal. Drain on kitchen towels then transfer to serving plates.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!