Crispy Garlic and Mozzarella-Stuffed Chicken

Instructions

1. 1

   Preheat the oven to 190°C/375°F with a rack in the middle. While it heats, mince the garlic, grate both cheeses and chop the parsley. Reserve the parsley for serving.

2. 2

   Use four boneless, skinless chicken breasts weighing about 200 g each. Pat dry with paper towels and discard the towels. Cut a deep horizontal pocket into the thick side of each breast without cutting through the opposite edge.

3. 3

   Mix the paprika, chili flakes, Italian seasoning, salt and black pepper, then rub over the chicken and inside the pockets. Combine the mozzarella, garlic and 15 g of the Parmesan. Divide this filling equally among the pockets and secure the openings with wooden cocktail sticks.

4. 4

   Beat the egg with the milk in a shallow dish. In another shallow dish, combine the breadcrumbs with the remaining 35 g Parmesan. Dip each stuffed breast into the egg mixture, then press into the crumbs to coat both sides.

5. 5

   Heat the olive oil and butter in a 30 cm oven-safe skillet over medium heat for about 2 minutes, until the butter is foaming. Add all four breasts in one layer without overlapping. Brown for 3 minutes per side, turning gently and reducing the heat if the crumbs darken too quickly.

6. 6

   Using oven gloves, transfer the skillet to the oven. Bake for 15–18 minutes, until a food thermometer inserted from the side registers at least 74°C/165°F in both the thickest chicken and the centre of the filling. Continue baking if necessary to reach that temperature.

7. 7

   Let the chicken rest in the skillet off the heat for 3 minutes. Carefully remove and count out all cocktail sticks, sprinkle with the reserved parsley and serve.