Caesar-stuffed breaded chicken recipe
If you've a wide array of ingredients at the back of your cupboard and fridge, this is the recipe to make. Channel the flavours of a classic chicken Caesar salad into this crispy Caesar-stuffed breaded chicken recipe. With a cheesy, garlicky mayo filling and a crunchy golden crust, this indulgent chicken is an easy midweek meal.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 541 calories / serving
Ingredients
- 4 x 160g chicken breasts
- 6 tbsp mayonnaise (65g)
- 4 tbsp finely grated Parmesan
- ½ anchovy, finely chopped
- ½ small garlic clove, crushed
- ½ tsp Dijon mustard
- ½ tbsp lemon juice
- ½ tbsp finely snipped chives, plus extra to serve
- 100g panko breadcrumbs
- 1½ tbsp olive oil
- 3 tbsp plain flour
- 1 large egg, lightly beaten
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Shop ingredientsEach serving contains
- Energy
- 2265kJ 541.0kcal
- Fat
- 26g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 1g
of the Reference intake
Carbohydrate 26.6gProtein 49.9gFibre 1.3g
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Method
- Heat the oven to gas 6, 200˚C, fan 180˚C and line a baking tray with nonstick baking paper. Cut a pocket into the thickest part of the chicken, along the length, making sure not to cut all the way through; set aside.
- Put the mayonnaise, 2 tbsp Parmesan, the anchovy, garlic, mustard, lemon juice and chives in a small mixing bowl. Season well with pepper and whisk together until well combined. Spoon the sauce into each of the chicken pockets.
- Put the breadcrumbs and 1 tbsp Parmesan in a bowl and mix with the olive oil. Put the flour and egg on 2 separate lipped plates. Carefully dip each chicken breast into the flour, then the egg, then the breadcrumbs. Place on a baking tray, scatter with the remaining 1 tbsp Parmesan and bake in the oven for 20 mins until lightly golden and cooked through. Serve with an extra scattering of chives.
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