4 chicken breasts halved
For the filling:
1/4 cup mozzarella cheese
2 tsp cheese spread
1/2 cup grated cottage cheese
1 tsp grated ginger
2 Tbsp chopped chives
1/4 Tbsp chopped walnuts
1/2 tsp dried thyme
1 tsp Capisco sauce
1 tsp Delmonte mustard sauce
salt and pepper to taste
For the coating:
1 egg, beaten
1/2 cup dry seasoned breadcrumbs
To serve with
1 cup marinara sauce (optional)
1.Preheat oven to 220C.
Cut the chicken breasts in half length wise.(If you have a few scrappy ones, just join them together and use). Pat dry with a paper towel.
2.Cover chicken with plastic wrap and pound out the chicken with a meat mallet. Season with salt and pepper to taste.
3.In a bowl combine all the ingredients of the filling together. Lay the chicken down on a work surface and spread 2 tbsp of the filling on each fillet.
4.Roll the chicken starting with the thinnest side first, keeping the seam side down.
5.Carefully dip the chicken in egg mixture, then in breadcrumbs till nicely coated.
Place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken, placing each chicken roll next to one another.
6.When finished, lightly spray the tops of chicken with cooking spray. Bake for 25 minutes in a hot oven at 220C till the chicken is cooked through.
7.Remove from oven, and serve hot with the marinara sauce on the side.