Caesar-stuffed breaded chicken recipe

Name: Caesar-stuffed breaded chicken
Yield: Serves 4
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

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

Shop your ingredients

Tesco British Chicken Breast Fillets 650G
4 x 160g chicken breasts
£4.90
£7.54/kg
Tesco Mayonnaise 450Ml
Aldi Price Match
6 tbsp mayonnaise (65g)
£0.86
£1.91/litre
Creamfields Grated Grana Padano 100G
4 tbsp finely grated Parmesan
£1.65
£16.50/kg
Tesco Finest Cantabrian Anchovy Fillets 100G
½ anchovy, finely chopped
£2.95
£49.17/kg DR.WT
Tesco Garlic 4 Pack
Aldi Price Match
½ small garlic clove, crushed
£0.87
£0.22/each
Tesco Dijon Mustard 185G
Aldi Price Match
½ tsp Dijon mustard
£0.45
£2.43/kg
Pride Lemon Juice 250Ml
Everyday Low Price
½ tbsp lemon juice
£0.80
£3.20/litre
Tesco Fresh Cut Chives 20G
½ tbsp finely snipped chives, plus extra to serve
£0.50
£25.00/kg
Blue Dragon Panko Breadcrumbs 120G
Everyday Low Price
100g panko breadcrumbs
£1.90
£15.83/kg
Tesco Olive Oil 250Ml
1½ tbsp olive oil
£3.10
£12.40/litre
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
3 tbsp plain flour
£0.70
£0.47/kg
Big & Fresh Barn Eggs Large 10 Pack
1 large egg, lightly beaten
£2.80
£0.28/each

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.