Stuffed Chicken Breasts Byron Bay
Byron Bay Chili Co
8 serves
15 minutes
30 minutes
Main Meals
Ingredients
1/2 cup fine dry breadcrumbs or crushed up Byron Bay Corn Chips
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chilli powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground pepper
- 8 boneless chicken breast fillets, skinned
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1 cup chopped fresh or pickled jalapeno chillies
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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 Chilli Co Mild or Spicy Salsa Picante to serve
Directions
- In a shallow pan, combine breadcrumbs, Parmesan cheese, spices, salt and pepper
- 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 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
- Then 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) for 25 minutes or until chicken is no longer pink when slashed with a knife
- Spoon salsa over each breast
- Garnish with a dollop of sour cream and coriander