Alive and Cooking

Rolled Chicken Breast

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(Serves 2-4)

2 chicken breasts
2 pieces of roasted red capsicum
6 large basil leaves
125g cream cheese (at room temperature)
1 tub (60g) Always Fresh Antipasto to Go, Continental Mix
150g plain flour
2 eggs, beaten
150g breadcrumbs
1 handful of salad leaves
Olive oil, for shallow frying


On the underside of the chicken breast lift the tenderloin and cut a pocket into the flesh.
Mash together the cream cheese and drained Antipasto to Go (save the juice to dress the salad leaves.)

Place 1 piece of red capsicum into the pocket in the chicken breast and add 2 tbsp cheese mixture, place three basil leaves on top and fold over the flaps and the tenderloin to encase the stuffing.

Pass the stuffed chicken breast through the flour then egg and breadcrumbs, then repeat the egg and breadcrumb step one more time (this is known as double dipping).

Shallow fry the crumbed breasts in hot oil for 3 minutes, turn once then place into the oven set at 210°C for 8-10 minutes.
Serve on salad leaves dressed with the oil from the Antipasto to Go.

Rolled Chicken Breast