About this recipe:Crunchy-coated chicken breasts are filled with a luscious, but low-fat, cream cheese and marjoram stuffing. Try serving with new potatoes and asparagus or mangetout. For a dinner party, serve wtih Roasted Asparagus with Caramelised Shallot Dressing (on this website).
4 skinned, boned chicken breasts, about 175 g (6 oz) each
For the filling
100 g (3½ oz) low-fat cream cheese
15 g (½ oz) fresh white breadcrumbs
1 egg yolk
2 tablespoons chopped fresh marjoram
For the coating
1 tablespoon plain white flour
1 egg white
50 g (1¾ oz) fine fresh white breadcrumbs
1 teaspoon paprika
To garnish: 1 tablespoon chopped fresh flat-leaved parsley, plus a few whole sprigs
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Method Prep:40min › Cook:25min › Ready in:1hr5min
Heat the oven to 220°C (425°F, gas mark 7). Place each chicken breast between two sheets of cling film and flatten lightly with a rolling pin. Cut a deep pocket lengthways in each breast.
To make the filling, mix together the cream cheese, breadcrumbs, egg yolk, marjoram and pepper to taste. Spoon the mixture into the pockets in the chicken. Reshape each breast and secure the pockets with wooden cocktail sticks.
To make the coating, put the flour onto a large plate. Lightly beat the egg white in a shallow bowl. Spread the breadcrumbs out on a plate.
Dip each chicken breast in the flour, shaking off the excess. Brush with egg white, then coat well with breadcrumbs, gently pressing them on.
Place the breasts on a nonstick baking tray and sift the paprika lightly over them. Bake for 20-25 minutes until the chicken juices run clear when the breasts are pierced with a knife.
Remove the cocktail sticks from the chicken breasts, garnish them with the parsley and serve.