Stuffed chicken with tomato
30 min (COOK TIME: 10 min / PREP TIME: 20 min)
4 people
Ingredients
-
100
g
Mutti simply sumo with chilipepper
-
2
medium-sized chicken breasts
-
40
g
softened butter
-
1
tbsp
fresh thyme
-
180
g
flour
-
250
g
breadcrumbs
-
4
eggs
-
2
tbsp
desalted capers
-
2
tbsp
chopped olives
-
Salt
-
Pepper
-
Plenty of seed oil for frying
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Stuffed chicken with tomato: Method
- Mix the tomato sauce with the softened butter, loose thyme leaves, capers and olives. Divide into eight equal parts and allow to set in the freezer for about 30 minutes.
- Pour the flour and breadcrumbs into two different dishes. In a bowl, beat the eggs with a pinch of salt and pepper.
- Divide the chicken breasts in half before quartering them to make eight pieces. Form a pocket in each piece, cutting only on one side.Fill the pockets with the tomato sauce, ensuring it is well squeezed in.
- Brush the edges of the cuts with a little beaten egg. Coat the stuffed chicken pieces firstly in the flour, then the egg and finally the breadcrumbs. Repeat the process to obtain two layers of breadcrumbs.
- Heat the oil in a high-sided pan to a temperature of 160°. Fry the chicken pieces for about 6/8 minutes or until golden brown.