Recipe - Italian Chestnut Jam Cake

4 100 g boneless; skinless
chicken
; breasts
75 g Mozzarella; grated
75 g Ricotta cheese
4 tablespoon Freshly grated Parmesan
1 tablespoon Capers; rinsed and chopped
2 Sundried tomatoes in oil;
drained and chopped
1 tablespoon Shredded fresh basil
1 teaspoon Sundried tomato puree
75 g Fresh fine white breadcrumbs
25 g Plain flour
2 Eggs; beaten
4 tablespoon Olive oil
Salt and freshly ground
black pepper
Chunky tomato sauce; (see
recipe) and
; green salad, to
; serve

Using a small knife, horizontally cut a pocket into each chicken breast.
Place the chicken breasts between two pieces of greaseproof paper and
flatten slightly. Mix together the Mozzarella, Ricotta cheese, half of the
Parmesan, the capers, sundried tomatoes, basil and tomato puree. Season
generously with pepper and spoon the mixture into the pocket of each
breast, smoothing down to enclose.

Place the breadcrumbs and the remaining Parmesan in a shallow dish, season
and mix well. Put the flour on a plate and season generously. Dust the
chicken breasts in the seasoned flour, then dip into the beaten egg and
finally, roll in the breadcrumb mixture. Chill until ready to cook.

Heat a deep fat fryer to 170 180 1/4. Add the coated chicken and cook for
about 8 10 minutes until the chicken is cooked through and golden brown.
If you don't have a deep fat fryer, use a deep frying pan filled one third
full. Remove from fryer and drain on kitchen paper. Serve at once with the
tomato sauce and salad.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.