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Chicken Bombs

Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Chicken Bombs

 1 white onion, finely chopped
 2 tsp olive oil
 100 g frozen spinach
 1 small clove garlic, crushed
 ¼ tsp finely grated lemon rind
  cup cream cheese
 ¼ cup grated parmesan
 Salt and cracked black pepper
 3 chicken breast fillets, trimmed
 Plain flour, for dusting
 2 eggs, lightly beaten
 1 ½ cups panko breadcrumbs
 Toothpicks required to assemble for oven
1

Preheat oven to 180°C.

2

Heat a non-stick frying pan over medium heat. Cook the onion in the oil until golden, add the spinach, garlic and lemon rind. Cook for another 2-3 minutes then remove from heat and cool slightly.

3

Mix together the cream cheese, parmesan and spinach mixture. Season with salt and pepper.

4

Slice each chicken breast in half along the middle. Pound lightly between sheets of baking paper until they are thin steaks.

5

Lay each chicken steak out and spoon over a couple of teaspoons of spinach mixture. Fold over and use toothpicks to enclose and secure.

6

Place the flour, egg and breadcrumbs into separate bowls. Season the flour with salt and pepper.

7

Working on at a time, dust each chicken bomb in flour, dip in egg, and then gently coat in breadcrumbs. Place on a lined baking tray and refrigerate for 15 minutes.

8

Shallow fry the bombs until golden brown, remove and drain on a paper towel then place on a lined baking tray and transfer to the oven. Continue cooking until fully cooked through.

9

Carefully remove the toothpicks before serving and slice each bomb in half. Serve with salad or steamed vegetables.

NOTE - Substitute with veal leg steaks. Serve with white bean mash for extra protein hit.
Nutrition Facts

Servings 6