Stuffed Chicken Breasts | Byron Bay Chili Co

1. In a shallow pan, combine the bread or cornchip crumbs, Parmesan cheese, spices, salt and pepper. Set aside.
2. Place chicken breasts between 2 sheets of plastic wrap on a cutting board.
3. With a mallet, pound breasts until each is about 6 mm (1/4 inch) thick.
4. Lay a piece of cheese and your choice of capsicum or chillis across the width of each breast. Fold in the sides so they overlap and seal in the filling; fold ends over top.
5. Dip each chicken bundle in melted butter and drain briefly. Then roll it in the crumb mixture to coat evenly.
6. Place the bundles seam side down, without touching, in a baking dish. Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours or overnight.
7. Bake uncovered in a hot oven (200 C/400F) for 25 minutes (or until chicken is no longer pink when slashed with a knife).
8. Spoon salsa over each breast. Garnish with a dollop of sour cream and coriander.
9. Serve with seasoned rice of your choice and a green salad.

Photo by Nelly LeComte