Crispy chicken with prosciutto, brie and spinach

Recipes / Meat

Please every member of the family with our 2-in-1 meals! This adult-friendly crispy chicken dish is designed to be prepared alongside our kid-friendly chicken cordon bleu (see related recipe).

Recipe «Crispy chicken with prosciutto, brie and spinach» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 800g cream delight potatoes, peeled, quartered, 3/4 cup milk, warmed, 4 chicken breast minute steaks, 2 slices prosciutto, halved crossways, 100g baby spinach , 60g brie, thinly sliced, 1/3 cup plain flour, 1 1/4 cups dried panko breadcrumbs , 1 egg, lightly beaten, 1/3 cup vegetable oil, Steamed green beans, to serve.

Ingredients:

  • 800g cream delight potatoes, peeled, quartered 
  • 3/4 cup milk, warmed 
  • 4 chicken breast minute steaks 
  • 2 slices prosciutto, halved crossways 
  • 100g baby spinach 
  • 60g brie, thinly sliced 
  • 1/3 cup plain flour 
  • 1 1/4 cups dried panko breadcrumbs 
  • 1 egg, lightly beaten 
  • 1/3 cup vegetable oil 
  • Steamed green beans, to serve 

Instructions

  1. Place potato in a medium saucepan. Cover with cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain. Return potato to pan. Place pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly mash potato. Add warm milk. Mash until smooth. Season with salt and pepper.
  2. Meanwhile, place steaks between 2 sheets of plastic wrap. Using a rolling pin, flatten each steak until 1cm thick. Top steaks with prosciutto, spinach and brie. Season with pepper. Fold over to enclose filling.
  3. Place flour on a large plate. Place breadcrumbs on another large plate. Whisk egg in a shallow dish. Lightly coat chicken in flour, brushing off excess. Dip in egg, then breadcrumbs, pressing with fingertips to secure.
  4. Heat oil in a large non-stick frying pan over medium-high heat until hot. Reduce heat to medium. Cook chicken for 6 minutes each side or until cooked through and golden brown. Drain on paper towel. Serve chicken with mashed potato and green beans.