INGREDIENTS
|
CHICKEN BREAST |
120 GM |
TURKEY BECON |
1 SLICE |
|
OLIVE OIL |
5 ML |
|
SALT |
5 GM |
|
PEPPER POWDER |
5 GM |
|
EMMENTAL CHEESE |
10 GM |
|
EGG |
1 NOS |
|
REFINED FLOUR |
30 GM |
|
PANKO BREAD CRUMS |
50 GM |
|
CREAM |
|
|
TRY COLOR MUSHROOM |
30 GM |
|
RICH CREAM |
100 ML |
|
DEMI GLACE |
30 ML |
|
THY FRESH |
1 GM |
|
ROSEMARY |
1 GM |
|
SALT |
TASTE |
|
PEPPER POWDER |
5 GM |
METHOD
Cut a pocket into chicken breast, Fold the cheese and turkey ham and stuffed inside the chicken breast. Close the pocket, seal with aluminum foil. Sprinkle with salt and pepper. After 30 minutes coating with panko bread crumbs, preheat oven to 200C. Bake for 4 to 6 minutes or until light golden. Remove and scrape into bowl straight away.
760 calories and 30 grams
of fat per serving.
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