Basil spinach stuffed chicken breast

Name: Basil spinach stuffed chicken breast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 people
Ingredients: 1/2 cup spinach; 1/2 cup basil; 3 tablespoons walnut; 1 1/2 tablespoons olive oil; 2 garlic cloves; 1/8 teaspoon salt; all purpose flour; 1 egg; breadcrumbs; 2 chicken breasts; salt and pepper; Frying oil; lemon

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 people
Course
Main Course

Basil spinach stuffed chicken breast

Finn Carter

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This basil spinach stuffed chicken breast is crispy on the outside, and moist and juicy on the inside. An amazing aroma will greet you when you slice through the crispy exterior.

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Ingredients

Servings

1/2 cup spinach (lightly packed)
1/2 cup basil (lightly packed)
3 tablespoons walnut
1 1/2 tablespoons olive oil
2 garlic cloves
1/8 teaspoon salt
all purpose flour
1 egg
breadcrumbs (Japanese panko for the best result)
2 chicken breasts (boneless, skinless)
salt and pepper
Frying oil
lemon

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Instructions

Put basil, spinach, walnut, garlic, olive oil, 1/8 teaspoon of salt and pepper into a food chopper. Process into a coarse mixture.
Place all-purpose flour, egg and breadcrumbs into individual shallow bowls/plates. Beat the egg.
Place chicken breasts on a cutting board and place a piece of plastic wrap over them, slightly pound to even thickness.
Using a sharp utility or paring knife, make a deep pocket inside the chicken breasts. Don't cut all the way through.
Divide the stuffing into two equal parts and put each part into each breast. Gently press to slightly flatten. Season the outside of the chicken breast with salt and pepper.
Dust the chicken breasts with all-purpose flour. Dip into the egg, and then coat with breadcrumbs.
Heat at least 1/2 inch of oil in a frying pan. When the oil reaches 350F, place the chicken breasts into the pan. Fry at moderate heat from 4 to 5 minutes each side, or until the internal temperature reaches 165F.
Transfer to a plate lined with paper towel or cooling rack to absorb/drain excess oil. Move to serving plate, squeeze some lemon juice over it and enjoy.