Ingredients 1 boneless chicken breast Salt and pepper, to taste 1 tsp each, Dijon mustard and pesto 100 gms plain flour 1 egg, whisked 100 gms breadcrumbs Mashed potato and cream sauce, for serving For the stuffing : /strong> 1 tbsp olive oil 50 gms finely chopped mushrooms 50 gms cooked baby spinach Preparation Flatten the chicken breast with a mallet and season with salt and pepper. Brush one side of it with mustard and pesto. For the stuffing: Heat olive oil in a frying pan and saute mushroom and spinach together till done. Spoon it on the mustard-and-pestocoated side of the chicken. Roll it tightly, dust it with flour, dip it in egg and then coat it with breadcrumbs, ensuring the roll does not open up. Wrap it tightly in clingfilm and refrigerate for 30 minutes. Sear the chicken rolls on a hot, greased frying pan for 3-4 minutes and finish in the oven for 10 minutes at 180°C. Serve with creamy mash potato and cream sauce.
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One ingredient five ways: BasilMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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