Cheddar-Chutney chicken
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
628
Fat
25.1g
Saturated Fat
6.9g
Carbs
36.2g
Sugars
3.9g
Protein
60.2g
Fibre
2.4g
Sodium
0.69g
Ingredients
600 g chicken fillets
2 tbsp thyme, finely chopped
Salt and black pepper
120 g tomato relish
150 g Cheddar, grated
4 tbsp flour
2 eggs, beaten
150 g breadcrumbs
2 tbsp olive oil
Brown rice
Mixed leaf salad
Method
  1. Preheat the oven to 180°C/160˚C fan/gas mark 4. Slice the chicken f0illets open lengthwise to butterfly them, making sure not to slice all the way through to the other side. Season with thyme and a pinch of salt and pepper.
  2. Fill the with the tomato relish and Cheddar, then fold back over to enclose the filling.
  3. Dredge the chicken in the flour, then dip in the eggs and coat in the breadcrumbs.
  4. Heat the oil in a frying pan over a medium-high heat and cook the chicken for a few minutes per side, until brown and crisp.
  5. Transfer to a baking tray and roast in the oven for 15-20 minutes until cooked through. Serve hot with brown rice and a mixed leaf salad.