Stuffed chicken fillet with ham / ham and cheese. An easy and very tasty and filling dish.
Portion: 4
Components
For the chicken and the stuffing
- 4 chicken breasts, beaten
- 8 slices of cheese
- 8 slices of ham / ham
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- Salt
- Pepper
For panning
- 100 g flour for all uses
- 200 gr. toast
- 3 lightly beaten eggs
Execution method
For the chicken and the stuffing
- Add salt, pepper, garlic and onion to the chicken breasts and spread them well with your hands.
- Spread in their recess a slice of cheese, ham / ham and again cheese in each.
- Spread foil and wrap each chicken breast in a roll.
- Place the chickens in the refrigerator for at least 1 hour before breading.
For panning
- Put the flour in a bowl, in a second bowl, add the lightly beaten eggs after we have seasoned them with salt and pepper and in a third the toast.
- First we grind the chicken pieces (we want the flour to go everywhere), then we pass them in the egg and finally we wrap them in the toast mixture. Repeat the breading with all the chickens.
- Place the chickens in the refrigerator for at least 30 minutes before frying them so that the crust sticks to them.
- Then heat the sunflower oil in a deep and wide saucepan, dip the chicken and fry it, turning it to brown everywhere. Follow the same procedure with the other chickens.
- Once they are ready, spread them on a baking sheet lined with absorbent paper.
- Serve with salad, mashed potatoes, rice or whatever you want.