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Prep Time50 Mins
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Cook Time10 mins
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Serving4 People
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This one is a favorite in my house. Chicken breast is usually so boring, but stuff it with brie, pesto, and proscuitto? Now you’ve got a creamy, bright and sharp main course with a crispy fried outside. Serve it with a salad for a light meal or with a potato mash for extra richness.
For this recipe you’ll need a few specialty items:
- A Meat Mallet (or the underside of a frying pan)
- Cling Film
- Butcher’s Twine (optional)
Ingredients
Nutrition
- Daily Value*
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Total Fat: 25g35.7%
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Total Carbohydrates: 9.1g3.4%
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Total Protein: 40.1g37.7%
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Cholesterol: 162.7mg54.3%
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Sodium: 1524.2mg66.2%
Directions
On a designated meat cutting board, slice the chicken breasts in half lengthwise.
Lay out 8 squares of cling film, place one of piece of chicken on one square of cling film. Use the remaining 4 squares to put on top of each chicken breast. Using a meat mallet, flatten out each piece of chicken breast until the slices are of uniform thickness. Try to get each piece as thin as possible without shredding the meat apart. If you don't have a meat mallet, you can use the underside of a frying pan.
Remove the top layer of cling film from each piece of chicken - then start layering. First spread 1 tbsp of pesto on each slice, then place a slice of proscuitto on top. Finally, arrange a few narrow slices of brie lengthwise on each piece of chicken, slightly off center.
Roll each piece of chicken lengthwise away from you (starting on the side where the brie is), making sure to wrap it as tight as possible. Seal the roll in its square of cling film. Holding the roll by each end of cling film, continue rolling away from you until the roll has tightened and sealed completely.
Meanwhile, bring a pot of water to a low simmer. Place each roll, with the plastic on to hold its shape, into the pot and boil for 5 minutes. Remove and set aside to cool. Drain the water and fill the same pot with the vegetable oil. If you are not comfortable cooking with the plastic on, you can remove the plastic and wrap each roll with butchers twine before placing in the hot water.
While the rolls cool, set up your breading station: mix the salt and pepper with the flour, whisk the egg in a separate shallow dish, and set the breadcrumbs out on a flat dish. Coat each roll in flour, egg, then breadcrumbs.
Turn the stove onto medium heat for the pot of oil. The oil is hot enough when you splash a drop of water into the oil and it starts to spatter. Fry each breaded roll in the oil, turning every 30 seconds until the whole roll has browned. About 4 minutes per roll.
Enjoy!
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