Ham and Cheese Stuffed Chicken Escalopes

Serves 2

Ingredients

  • 2 Chicken Breasts
  • 1 Cup Breadcrumbs
  • 100g Cheese (I use mozzarella)
  • 4 Slices of Ham
  • 2 Eggs
  • 1 TSP Salt
  • 1TSP Pepper
  • 1 TBSP Chives

Preparation Time – 15 Minutes

Cooking Time – 25 Minutes

30 ‘Til 30 Recipe 17

When I was growing up, chicken kievs were a regular meal in my house, there is something so comforting to me about cutting open a breaded chicken breast and having that garlic butter just ooze out, well I get the same satisfaction cutting into these escalopes.

It is important when making this recipe that you tenderize the chicken and pound it until it is thin otherwise it can easily become dry, especially as the chicken is breaded, but if your chicken is thin they are delicious.

A couple of tips for when you are making these is to put cocktail sticks or skewers through them whilst they are cooking to keep them together and stop them opening out. My other tip is also to wrap your cheese in your ham like a little parcel before wrapping it in your chicken, this will stop your cheese from oozing out when they are in the oven.

Preheat your oven to 180°C

First tenderize your meat. I do this by laying out a layer of cling film and placing one chicken breast on top of the cling film and then placing another layer loosely on top of the chicken breast.

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Now you need to pound the chicken breast until it is about a centimetre thick. This can be done with a tenderizing hammer or a rolling pin is just fine.

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Repeat this with the other chicken breast.

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Then place your ham slices onto the chicken. As i said before you could also wrap your cheese in your ham before placing on the chicken.

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If you did not wrap your cheese in ham first, place your cheese on top of the ham.

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Wrap the chicken around the ham and cheese completely so the filling cannot come out.

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In a bowl, mix together the breadcrumbs, salt, pepper and chives. And in another bowl add the 2 eggs and beat together.

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Dip the chicken parcels into the egg and then roll in the breadcrumbs until completely covered. Then put a cocktail stick or skewer if using through the chicken to keep them from opening.

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Place the chicken breasts onto a baking tray and put them into the oven for 25 minutes, they may need a little longer depending on how thin you pounded yor chicken, the thicker they are the longer they will need to cook. Once cooked remove them from the oven and carefully remove the skewers. Serve immediately.

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