Chutney: 1 tin braai (bbq) relish (Rhode pepper flavor) 1 teaspoon vinegar 1 teaspoon lemon juice 1 teaspoon sugar Salt and pepper to taste 2 cloves crushed garlic 3 tablespoon olive oil ¼ teaspoon mixed herbs ¼ teaspoon oregano ½ teaspoon chilli powder (optional)
Coating : 1 cup flour 1 egg 1 cup cornflake / breadcrumbs
In a skillet or pan heat olive oil and garlic until a sweet smell arises, add braai (bbq) relish, salt and pepper, dried herbs and chilli. Add about ½ cup water bring to a boil and simmer on low heat until slightly thicken then add the vinegar, lemon juice and sugar. Stir well taste to see if salt is right.
Heat oil in a pan with garlic, then add the spinach and pepper with seasonings Saute until done.
In the meantime slice chicken breast lengthwise down the side but not all the way through. Season with salt and pepper both sides. Place a slice of cheese on each chicken breast. Add the spinach pepper stuffing. Fold the chicken in half like a sandwich keeping the stuffing in. Sprinkle the top with Paprika.
In 3 separate bowls add the flour, beaten egg and crumbs. Dip each stuffed chicken breast in the flour then egg then crumbs.
Heat a pan on medium heat with butter. Place the stuff chicken breast and sear for about 5 minutes each side. At this point I placed in the airfryer for another 10 minutes to cook all the way through you can add to the oven and allow to bake for 5-10 minutes on 180 deg or until chicken is cooked through. Lastly place chicken breast in the sauce spoon over the top of the chicken breast enjoy with a refreshing bowl of green salad 🥗
Bon appetite 😛
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