Crispy Stuffed Chicken

50 min · Medium · Serves 1

520 kcal per serving · 42g protein

Chicken breast stuffed with mozzarella and spinach, coated in panko and baked until golden. Cut in and let the cheese do the talking.

Ingredients

• Chicken breast × 1
• 30 g Mozzarella
• 1 handful Spinach
• 30 g All-purpose flour
• 20 g Panko breadcrumbs
• 2 g Garlic powder
• 30 g Cream cheese
• 1 g Black pepper
• 30 ml Olive oil
• 15 g Parmesan
• 50 g Ricotta
• 0.5 g Nutmeg
• 2 g Salt
• Egg × 1

Method

1. Place the chicken breast

   Place the chicken breast on a cutting board.

2. Cut horizontally into the thickest

   Using a sharp knife, cut horizontally into the thickest part to create a deep pocket — do not cut all the way through.

3. Open the flap

   

   Open the flap and gently pound with a rolling pin or meat mallet until evenly thick, about 1.5cm. Season both sides generously with salt, pepper and garlic powder.

4. Make the Filling

   

   In a small bowl, mix together the cream cheese, ricotta, a handful of baby spinach (roughly chopped), grated mozzarella, a pinch of nutmeg and salt. Stir until well combined.

5. Stuff & Seal

   

   Spoon the filling into the pocket of each chicken breast. Press the edges together firmly and secure with 2-3 toothpicks to prevent the filling from leaking during cooking.

6. Set up a breading station

   Set up a breading station: flour in one shallow dish, beaten egg in a second, and panko breadcrumbs mixed with grated parmesan in a third.

7. Dredge each stuffed breast

   

   Dredge each stuffed breast in flour — turn to coat lightly and shake off the excess — dip in egg, then press firmly into the panko mixture to coat on all sides.

8. Lay the chicken in

   Heat 2 tablespoons of olive oil in an oven-safe frying pan over medium-high heat. Once the oil shimmers, carefully place the chicken in the pan.

9. Sear 2-3 minutes per side

   

   Sear for 2-3 minutes per side until the breadcrumb crust is deep golden brown. Do not move the chicken while it sears.

10. Bake 15-18 minutes

    Transfer the pan to a preheated 190°C oven. Bake for 15-18 minutes until the internal temperature reaches 74°C and the juices run clear.

11. Rest and slice

    

    Remove from the oven and rest for 5 minutes before removing the toothpicks. Slice in half on the diagonal to reveal the melted filling.