Stuffed crumbed chicken breasts

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“The red pepper butter elevates this simple dish, giving it a grown-up edge.” – Khanya Mzongwana

Ingredients

For the red pepper butter:
300 g butter, softened
60 g Woolworths roasted red peppers in brine, roughly chopped
4 cloves garlic, sliced
20 g Italian parsley, roughly chopped, plus extra for serving
sea salt and freshly ground black pepper, to taste
For the chicken
6 free-range skinless chicken breast fillets
180 g flour
1 t garlic powder
1 t dried thyme
sea salt and freshly ground black pepper, to taste
2 free-range eggs, beaten
145 g breadcrumbs
1 cuo canola oil
600 g Woolworths ultimate mashed potatoes, for serving
200 g mangetout, steamed, for serving

Cooking Instructions

1. To make the red pepper butter, place the butter in a bowl with the peppers, garlic, parsley and salt and pepper. Mix until thoroughly combined. Roll into a log, wrap in clingfilm and chill until ready to use.

2. To make the chicken, cut a slit into the side of each chicken breast. Place a 2 cm-thick slice of red pepper butter inside each chicken breast. Secure with toothpicks.

3. Combine the flour, garlic powder, thyme, salt and pepper in a bowl. Thoroughly coat the chicken breasts in the flour, then the egg, then the breadcrumbs and set on a plate.

4. Heat the oil in a pan over a medium heat. Fry the chicken for 5–6 minutes on each side until golden brown, crispy and cooked through. If the chicken breast is firm to the touch, it’s ready. Slice the chicken breasts in half and serve with the mash and mangetout.

Find more chicken breast recipes here.

Photographs: Toby Murphy
Food assistant: Estee Skein