Anything stuffed with cheese gives an instant festive feel to the table as well as the palette. What could be a better choice than cheese and that too flavoured with herb and garlic. These succulent juicy morsels of chicken with oozing cheese is enough to drool any one. Pic definitely does not do justice to the immense flavour. It needs a bit of preparation time but the taste is well worth the effort.
Chicken breast 2
Mozzarella cheese 1/3 cup
Cream cheese 2 tbsp
Garlic clove 1 grated
Thyme 1/4 tsp
Oregano 1/4 tsp
Salt to sprinkle on chicken
Black pepper 1/2 tsp freshly ground
Flour 1/2 cup + 1/2 tsp of salt + 1/4 tsp of cayenne
Oil for frying
MethodPut the chicken breast flat on a cutting board. Use a long sharp knife. Put you left hand on the chicken and using a saw motion, slice through the meat leaving the other end intact. It is as if you are opening the breast by cutting it in half and then opening it up. This process is called butterflying.
Sprinkle salt and pepper on both sides.
Mix herbs, garlic, cream cheese and mozzarella cheese. Divide into two and shape each into a log.
Put each log into the butterflied chicken and roll it like a cigar. You can use a twine or a tooth pick to close the ends.
Heat around 1 inch of oil in the pan on medium heat.
Dip the chicken into flour mix and put in the pan.
Fry till nice and golden on one side, flip and brown all sides. Cooking time will vary on the size and the thickness of the chicken roll. You can use a thermometer to check if the chicken is done. Reading on the thermometer should be 165 F.
Once done, take out in a plate and cover with aluminium. Let rest for five minutes before slicing.
I served it with fresh garden salad. You can serve it with french fries, brown rice, mash potatoes, steamed veg etc.