Cheesy Chicken Breasts
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.
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.