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  • 2 chicken breasts

  • 150g of brie

  • 1/2 a bunch of dill

  • 200g of mushrooms

  • 1 bunch of spring onions

  • 50g of sun dried tomatoes

  • 1 jar of Always Fresh tomato, oregano and Italian herb salsa

  • Grated lemon zest

  • Flour, egg and breadcrumbs (for crumbing)


  • 1.

    In a large pan lightly sear the diced spring onions and mushrooms with the jar of salsa.

  • 2.

    Cut 1 slice down the inside of your chicken breast creating a pouch. Place two sun dried tomatoes in the pouch with some dill and a thick slice of brie.

  • 3.

    Crumb you chicken breasts: Cover in flour first, dip in the egg wash second and bread crumb last. Grate some lemon zest into your breadcrumbs for extra flavour. You should follow this order when crumbing anything.

  • 4.

    Shallow fry your crumbed chicken breasts in canola oil until they are golden brown and crispy. Place them on a baking tray and cook in a hot oven (250C) for about 5 minutes.

  • 5.

    Serve the stuffed crumbed chicken on a bed of mushroom and spring onion salsa.


For more information and recipes from this series, click on the following link

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