This is new for me and wasn’t sure how it would turn out because I deep-fried the CHICKEN BREASTS STUFFED WITH BACON, SPINACH AND CREAM CHEESE smothered in a decadent CORIANDER AND PARSLEY SAUCE served with grilled Mix Vegetables (for my vegetarian Son). Please enjoy!
4-6 Chicken Breasts
1 Packet baby spinach
1 packet bacon bits
1 finely diced small onion
2 garlic cloves, crushed
100 gr cream cheese
100 gr parmesan cheese
½ tsp himalayan salt (normal is fine)
1 tsp chicken spice
1 tsp lemon pepper
1 tsp smoked paprika
Dredging Station i.e:
1) 2 beaten eggs seasoned,
2) flour seasoned,
3) Panko breadcrumbs seasoned
Halve the chicken breasts, pound slightly to even out and season with spices and set aside.
Heat pan and add bacon on low and allow to fry in own fat for 2 minutes.
Add onion and garlic and stir though.
Add spinach and cover till spinach wilts, season, add cream cheese, parmesan cheese and stir through, lower heat and cover till cheese melts, turn off heat and allow to cool. Fill chicken breasts and secure with tooth picks.
Now to the dreaded dredging station, first coat the secured breasts in the flour, then the egg, then coat fully in the crumbs.
Set aside for 30 minutes
Heat oil in deep fryer to hot to very hot heat.
Add breasts in batches and deep fry till golden.
ALTERNATIVELY fry on stove top in butter and olive till crispy and golden on both sides and then put in preheated oven at 170C for about 15 minutes.
PARSLEY AND CORIANDER SAUCE
1 cup finely chopped coriander and parsley
3 tblsp butter
3 tblsp flour
1 crushed garlic clove
½ cup chicken stock
250 ml cream
½ cup grated parmesan cheese
seasoning salt and ground black pepper
Melt butter in pot add garlic and stir for one minute.
Add parsley and coriander and stir for 2 minutes.
Stir in the flour till incorporated then stir in the chicken stock and bring to a boil.
Stir in the cream.
Once nice thick and creamy season and remove from the heat.
Stir in the parmesan cheese till melted.
1 packet mixed vegetables
1 tsp pink Himalayan salt
1 tsp mixed peppercorn pepper
1 tsp cayenne pepper
Olive oil for drizzling
Preheat oven to 180 degrees.
Place vegetables on oven tray.
Season with spices and drizzle with olive oil.
Bake till tender, tossing after about 10-12 minutes.
Prepared, tried and tested by Melanie Kramar