Ingredients
-
4
-
4
-
12 - 16
-
8
-
8
-
1
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Stuffed Chicken Breast,used rice crackers to crumb the chicken as I can’t have gluten, so you could just substitute these with regular bread crumbs. The rice crackers turned out nice and crunchy, but don’t brown up.
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Steps
|
1
Done
|
Cover Each Breast With Plastic Wrap and Pound to Approximately a 6mm (1/4) Thickness, Taking Care not to Make Any Holes. |
|
2
Done
|
Lay Meat Out, and Just Inside One Edge Lay a Piece of Mozzarella, Black Pepper to Taste, 3 or 4 of the S/D Tomatoes, 2 Spinach Leaves and 2-3 Basil Leaves (depending on Size). |
|
3
Done
|
Fold Breast Over, and Secure With Toothpicks or Skewers (used 4 Toothpicks Per Breast) Grind Rice Crackers Using a Food Processor, Rolling Pin or Mortar and Pestle Until They Are the Consistency of normal Breadcrumbs. |
|
4
Done
|
Mix Garlic Powder, Parsely and Freshly Ground Black Pepper Into Rice Cracker Crumbs. |
|
5
Done
|
Dip the Stuffed Breasts Into Beaten Egg and Coat Well With Crumbs. |
|
6
Done
|
Bake in a 200c Oven For the First 20mins, Then Turn Down to 180c For Another 10 Mins or Until Chicken Is Cooked Through. |
