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Breaded breast of chicken with a garlic and herb creamed cheese drizzled with tomato salsa
Ingredients
For the chicken
- 2 chicken breasts
- 200g cream cheese
- 1 tsp rosemary
- 1 tsp chopped parsley
- 2 cloves garlic
- 50g flour
- 2 eggs
- 300g breadcrumbs
You will also need
- 4 tbsp tomato polpa
- 2 tbsp olive oil
- 3 cherry tomatoes
- 1 tsp fresh thyme
- 2 large potatoes, peeled and diced
- 1 tbsp fresh cream (Benna)
- 2 cloves garlic
- 30g salted butter
- Handful spinach leaves
Method
Chop the garlic and blend together with the herbs and cheese, flatten out the chicken breast and fill the cream cheese in the middle roll the chicken over and freeze, whisk the eggs and flour together to make a smooth paste pass the chicken trough the eggs than through the breadcrumbs. Fry well and finish in the oven at 180`c until golden brown and cooked through. Meanwhile, place the tomato polpa, olive oil quartered cherry tomatoes, fresh thyme with grinded fresh pepper in a bowl and chill for a few minutes. Over cook the diced potatoes, fry lightly the garlic in butter and cream bring to the boil and add the potatoes and mash roughly. Fry the spinach leaves for few seconds in garlic oil.
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