Microwaved Stuffed Chicken Breasts

Name: Microwaved Stuffed Chicken Breasts
Ingredients: Crumb Coating; 1 tablespoon butter; 2 cups breadcrumbs (made from day old bread); 1 -2 tablespoon finely chopped parsley; Filling; 4 boneless skinless chicken breasts; 50 g butter; 1 slice bacon (chopped); 1/2 cup mushroom (finely chopped); 1 tablespoon soft breadcrumbs; 1/4 cup flour; 1 egg (beaten)

12 ingredients

14 steps

Ingredients

Crumb Coating
1 tablespoon butter
2 cups breadcrumbs (made from day old bread)
1 -2 tablespoon finely chopped parsley
Filling
4 boneless skinless chicken breasts
50 g butter
1 slice bacon (chopped)
1/2 cup mushroom (finely chopped)
1 tablespoon soft breadcrumbs
1/4 cup flour
1 egg (beaten)

Directions

1

Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
2

Stir in the crumbs and the parsley.
3

Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
4

Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
5

Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
6

Cover and cook on high for 3mins, stirring or shaking after 1 minute.
7

Remove top layer of plastic from the breasts and place some filling on each breast.
8

Roll up and secure with toothpicks.
9

Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
10

Arrange breasts evenly in a circle on a flat dish.
11

Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
12

Stand 2-3 minutes before serving.
13

Either leave whole to serve or cut into slices.
14

Serve either with hot vegetables or a salad.