Stuffed Chicken Breasts Byron Bay
Byron Bay Chili Co
8 serves
15 minutes
30 minutes
Appetisers
Ingredients
½ cup fine dry breadcrumbs or processed Byron Bay Cornchips
¼ cup grated Parmesan cheese
- 1 teaspoon chilli powder
½ teaspoon garlic salt
¼ teaspoon ground cumin
¼ teaspoon ground pepper
- 8 boneless chicken breast fillets, skinned
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- FILLING (SPICY): 1 cup chopped fresh or pickled jalapeno chillies
- FILLING (MILD): 250g roasted red capsicum
- 125g havarti, jack or cheddar cheese, cut into 8 strips
- 6 tablespoons melted butter
- 1 cup sour cream
- A few sprigs coriander
BYRON BAY MILD OR SPICY SALSA PICANTE to serve
Directions
- In a shallow pan, combine crumbs, Parmesan cheese, spices, salt and pepper and set aside
- Place chicken breasts between 2 sheets of plastic wrap on a cutting board
With a mallet, pound breasts until each is about 6mm (¼ inch) thick
- Lay a piece of cheese and your choice of capsicum or chillies across the width of each breast
- Fold in sides so they overlap and seal in filling
- fold ends over top
- Dip each chicken bundle in melted butter and drain briefly
- Roll in crumb mixture to coat evenly
- Place bundles seam side down, without touching, in a baking dish
- Drizzle with any remaining butter
- Cover and refrigerate for at least 4 hours or overnight
Bake uncovered in a hot oven (200C / 400F) for 25 minutes or until chicken is no longer pink when slashed
- Spoon salsa over each breast
- Garnish with a dollop of sour cream and coriander