Stuffed Chicken Breasts Byron Bay

Byron Bay Chili Co
Servings

8 serves

Prep Time

15 minutes

Cook Time

30 minutes

Category

Appetisers

Difficulty

Medium

Stuffed Chicken Breasts Byron Bay (Appetiser)

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

Choice of 2 fillings

  • 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

  1. In a shallow pan, combine crumbs, Parmesan cheese, spices, salt and pepper and set aside
  2. Place chicken breasts between 2 sheets of plastic wrap on a cutting board

  3. With a mallet, pound breasts until each is about 6mm (¼ inch) thick

  4. Lay a piece of cheese and your choice of capsicum or chillies across the width of each breast
  5. Fold in sides so they overlap and seal in filling
  6. fold ends over top
  7. Dip each chicken bundle in melted butter and drain briefly
  8. Roll in crumb mixture to coat evenly
  9. Place bundles seam side down, without touching, in a baking dish
  10. Drizzle with any remaining butter
  11. Cover and refrigerate for at least 4 hours or overnight

  12. Bake uncovered in a hot oven (200C / 400F) for 25 minutes or until chicken is no longer pink when slashed

  13. Spoon salsa over each breast
  14. Garnish with a dollop of sour cream and coriander