I must confess I have been so busy lately that I have not had time to think about preparing food so I have taken on extra recipes from the zaar recipe swap I am in to make as I then only have to write the ingredients down and when I come to post apart the picture and this little bit of writing I can copy paste the recipe and method on how to make it. I know it is kind of a cheat but I have not had time to sit and write my recipes out on full. I have been making many and I will get round to posting some over the weekend. I will have to as I was going through them last night and I have some really good ones and a few I have already lost the piece of paper I wrote the instructions down on:(

This recipe was very good however I did not make with Gouda slices I used fresh Gouda cheese and a soft cheese with truffle aroma which were wonderful. I cut the two cheeses into chunks and laid them on the breasts, I don’t know amounts as I cut from the block of cheese I had. I did do to slices of each cheese about 1cm in thickness and about 11/2 -2 inches in length to give you a rough idea. I also used panko flakes instead of breadcrumbs as I find they crisp up better and I always use them, in fact since finding these a few years ago I hardly use breadcrumbs for anything, only when it is specific. Anyway the chicken was really good and it was wonderful when you cut into it and the cheese was just oozing out.

Ingredients

4 Skinless chicken breasts
4 Slices Gouda cheese ( I used a block of Gouda and a soft cheese with truffle aroma.)
1 Egg
1/2 Cup all-purpose flour
1/2 Teaspoon salt
1 Teaspoon black pepper
1 Tablespoon key lime juice
1 Cup whole wheat bread crumbs (I used panko flakes, Japanese breadcrumbs)
1 Tablespoon key lime zest
2 Teaspoons dried cayenne chili pepper flakes

Method

1. Pre-heat oven to 180°C.

2. Slice chicken in half longways, being careful not to cut all the way through and open out like a book.

3. Cover in plastic wrap and pound chicken until less than 1/2 inch thick.

4. Place 1 piece of cheese on each chicken breast and fold over to enclose. Secure with toothpicks, and set aside.

5. Combine flour with salt and pepper, spread out on a plate.

6. Whisk egg with lime juice, place in bowl.

7. Combine breadcrumbs with lime zest and cayenne pepper flakes, mix well. Spread out on plate.

8. With one chicken breast at a time, cover with flour, shaking off excess.

9. Cover chicken with egg mix, shake off excess and put breast in crumb mixture. Turn to coat well and press crumbs onto chicken.

10. Grease an oven proof dish (or spray with non-stick spray). Add chicken to dish and place in oven for 60 minutes (I found 40 Min’s to be ample and probably 30 Min’s if you were cooking small breasts.), turning halfway through cooking time.

All photos taken by me unless otherwise stated.