a.k.a. Feta and Garlic Stuffed Chicken with a Cajun-Macadamia Crust
From Simon Gault’s Homemade.
• 200g soft goat’s cheese
• Grated zest of 1 lemon
• 2 cloves garlic, finely chopped
• 4 skinless chicken breasts
• 16 large basil leaves
• 2 eggs, lightly beaten
• 1 tablespoon Dijon mustard
• 1 cup flour
• ½ cup grated Parmigiano-Reggiano
• ½ cup crushed macadamia nuts
• 1 tablespoon Cajun spice
• Canola oil
• Preheat the oven to 180°C/360°F.
• In a small bowl, mix the goat’s cheese, lemon zest and one clove of garlic. Set aside.
• Butterfly each breast*, season with salt and black pepper and place four basil leaves in a row on each breast, covering as much of the surface as possible. Divide the cheese mixture into four equal amounts and spoon onto the breasts. Roll the breasts to enclose the filling. Season again.
• In a bowl, mix the eggs, remaining garlic and mustard. Place the flour in another bowl, and in a third bowl combine the Parmigiano, nuts and Cajun spice. Season to taste.
• Dip each breast in the flour and then the egg mixture, then coat thoroughly in the nut mixture, repeating if necessary.
• Heat the oil in a large frying-pan until hot (around 170oC), add the chicken and shallow-fry for just a few seconds on each side until the crumb in golden. Place on a baking tray and bake in the oven for 20-25 minutes until cooked through.
• Serve with balsamic coleslaw.