Cheesy Chicken Breasts

Cheesy Chicken Breasts

Serves 4

4 single chicken breast fillets (125g each)
2 thin slices reduced-fat cheddar cheese (40g)
6 teaspoons plain flour
1/2 teaspoon freshly ground black pepper
4 teaspoons unsalted butter or margarine
1/2 cup salt-reduced chicken stock
1/4 cup dry white wine or salt-reduced chicken stock
1/4 teaspoon dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish

1. Beat fillets between 2 sheets of waxed paper until 5mm thick. Cut each slice of cheese in half; place 1 half on top of each fillet. Starting with a short end, tightly roll up fillets. Tie with kitchen string.
2. on waxed paper, mix flour and pepper. Add chicken; toss gently to coat.
3. In a non-stick frying pan, melt butter over a medium heat. Add chicken fillets and fry, turning occasionally, until golden, about 3 minutes.
4. Add chicken stock, wine, and dried oregano; increase heat and bring to the boil. Reduce heat to low; simmer until chicken is cooked through and sauce has thickened, about 10 to 12 minutes. Remove string and serve garnished with parsley and oregano.

Freezer:
Freeze unrolled chicken breasts in advance. Beat as instructed in method, layer individually with freezer plastic wrap, store securely in freezer bag, and freeze for up to 6 months.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.