These crispy chicken breasts are stuffed with veggies and cheese, perfect for any day of the week.
*ingredients:
°250ml or 1 c of bran sprouts breakfast cereal
°30 ml or 2 tbsp tsp fresh parsley
°5 ml or 1 tbsp 1/2 tsp salt & freshly pepper, halve
°15 ml OR 1 tbsp salted butter
°1 small leek chopped
°2 finely garlic cloves
°500 ml or 2 cups chopped mushrooms
°500 ml or 2 cups of chopped cooked broccoli
°60g or 2oz soft, cream cheese
°250 ml or 1 cup shredded sharp cheddar cheese
°6 skinless chicken breast
°2 large eggs, lightly whisked
* Directions :
1. Preheat the oven to 375°F (190°C).
2. Using a food processor, mix the grains and turn them into crumbs. Transfer the breadcrumbs to a large plate to mix with the parsley, half the salt, and pepper.
3. In non-stick skillet, heat butter on medium heat. Cooking shallots to soft, for 3 min. Add garlic and cook for 1 minute. Stir in mushrooms and broccoli, and cook until softened and all liquid has evaporated, about 3 minutes. raised from the fire. Let it cool down. Adding remaining salt, pepper, cream cheese & cheese.
4. Cut the chicken in half lengthwise, leaving one end intact. The knife should not pass through the meat. Open the chicken breasts like a book and spread the broccoli filling evenly. Fold to close the breasts.
5. Dip the stuffed breasts in the egg and then in the cereal crumbs and press lightly to coat them evenly. In a large ovenproof skillet, heat the oil over medium-high heat, then brown the chicken on each side. Place in oven and cook until chicken is cooked through, about 25 minutes.
Enjoy !
