STUFFED CHICKEN SCHNITZEL
4 chicken breast
4-5 btton mushroom
1 cup cheddar cheese
1 small block feta cheese
1/2 red onion
125 grams Lays Italian Cheese Gratin chips
5 tablespoons flour
2 eggs
Portugese chicken spice
Himalyan salt
Cover the chicken breast with greese proof paper and bang lightly with a mallet to soften. Cut a pocket into chicken breast. Lightly season chicken breast with salt and portugese spice. Sear in pan for 2 minutes on each side in one tablespoon olive oil. Remove and set aside.
Slice mushrooms, red onion and mix with cheddar and feta. Take 1 tablespoon of cheese, mushroom mixture and fill chicken breast pockets. Cover chicken breast in flour. Then dip in egg. Crumb the Lays chips by rolling over the opened bag of chips with a rolling pin or use food processor to make it crumbs. Roll chicken breast in crumb mixture.
Bake in greased pan for 20 minutes.
Photo: Nasreen Fakier Moses
