Stuffed Chicken Breasts

This recipe may sound a little weird, but it actually turned out quite tasty.

 

I don't know if I should have used a different bread crumb because when I cut the chicken it sort of fell apart.

 

Now, that doesn't mean it didn't' taste very good.

 

My husband and I devoured the huge pieces of stuffed chicken.

 

 

You will need:

 

1 Tbsp. olive oil

1 onion, finely chopped

2 cloves garlic, grated in

3oz cooked ham, finely chopped

1 green pepper, finely chopped

2 Tbsp. finely chopped black or green olives

1/3 cup grated Parmesan

6 chicken breasts

plain flour, to coat

2 eggs, lightly beaten

1 1/2 cups dry breadcrumbs

1/4 cup olive oil

 

Heat the oil in a pan and add the onion, garlic, ham, and pepper.

 

 

 

 

Cook, stirring, over medium heat for 5 minutes, or until the onion is soft.

 

Remove and place in a bowl.

 

Add the olives and Parmesan.

 

 

 

Cut a deep pocket in the side of each chicken breast, cutting almost to the other side.

 

 

Fill each breast with the ham mixture and secure with toothpicks along the opening of the pocket.

 

Coat each breast with flour, shaking off any excess.

 

Dip into the beaten egg and the coat with breadcrumbs.

 

 

Heat the oil in a large pan and cook the chicken, in batches, over medium-high heat for 15-20 minutes, turning halfway through, until golden and cooked through.

 

 

To serve, remove the toothpicks, then cut diagonally into thin slices.