Chicken breast parcels with processed cheese

Name: Chicken breast parcels with processed cheese
Ingredients: 1 chicken breast (600 g); 1 packet of Delaco processed cheese with ham (140 g); 200 g salami; 200 g canned mushrooms (drained); 1 medium onion (150 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g flour; 2 eggs; 100 ml oil

Meat - Chicken breast parcels with processed cheese by Antoaneta D. - Recipia

Secure the edges well with toothpicks: the chicken breast parcels are filled with processed cheese, salami, onion and mushrooms, then fried until golden and crisp. Under the browned coating, the chicken stays tender, while the filling melts and mingles with the thinly sliced onion and mushrooms. I serve them with mashed potatoes, the parcels cut in half. Prep: 25 minutes. Cook: 20 minutes. Total time: 45 minutes. Serves: 4. About 670 kcal and 54 g protein per serving.

Ingredients

1 chicken breast (600 g)
1 packet of Delaco processed cheese with ham (140 g)
200 g salami
200 g canned mushrooms (drained)
1 medium onion (150 g)
1 teaspoon salt
1/2 teaspoon ground pepper
100 g flour
2 eggs
100 ml oil

Preparation

1. Cut the chicken breast into 4 wide pieces and pound them as you would for schnitzel. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Drain the canned mushrooms and cut the onion into very thin slices. 3. Place a slice of processed cheese, a slice of salami, a little onion and some mushrooms on one half of each piece of chicken. Fold the other half over the filling and secure the edges with 2 toothpicks each. 4. Coat each parcel in 100 g of flour, then dip in 2 beaten eggs. 5. Heat 100 ml of oil in a wide pan over medium heat. Fry the parcels in two batches, for 5 minutes on each side, until well browned and the chicken is cooked through. 6. Transfer them to a plate and remove the toothpicks before serving.

Notes

They go well with mashed potatoes or a fresh-tasting green salad. Store any leftovers in a container in the fridge for up to 3 days. Fresh mushrooms can replace the canned ones in the same amount; brown them separately until they release no more liquid, then let them cool before filling. The flour and eggs make the crust, while the processed cheese adds dairy; the dish contains gluten and eggs. Choose a chicken breast with an even shape, so the pieces are easy to pound and can be folded without tearing. Pieces pounded very thin can develop holes when you add the filling, so use the meat mallet without pressing hard near the edges. The salami and cheese are already salty, so keep that in mind when seasoning the chicken. If the salami slices are large, cut them in half before placing them on the chicken.

Frequently asked questions

Can I use boneless chicken thighs instead of breast?

Yes, choose boneless, skinless thighs, pound the pieces until they are about 7 mm thick and check that they are cooked through before taking them out.

Why does the filling leak into the pan?

The edges should overlap slightly; leave about 1 cm clear around the filling and secure each parcel with toothpicks before coating it in flour.

Can I use spicy salami?

Yes, sliced spicy salami works in the same amount, 200 g; taste it first, since some varieties are saltier than regular salami.