INGREDIENTS

4 chicken breasts

150 grams of flour

2 eggs

1/2 cup of coarse breadcrumbs

1 cup of oil

Salt and pepper to taste

6 slices of Yellow Cheese

100 grams of Cheddar Cheese

1 clove of garlic

150 grams of butter

1 lemon

3 tablespoons of fresh parsley

2 tablespoons of fresh basil 

PREPARATION

FOR THE FILLING 

1. Finely chop the basil and parsley leaves. Finely chop the yellow cheese. Mix with the chopped leaves and add the lemon zest. Crush the clove of garlic and mix it.

2. Soften the butter and mix with the previous ingredients until a smooth paste is formed. Season it and put it inside a pastry bag.

FOR THE CHICKEN

3. Preheat the oven to 200ºC.

4. Make thin slices of Cheddar Cheese. Set aside.

5. Leave the whole breast. Make a perforation with a thin knife, without breaking the breast but that you can introduce the filling.

6. To fill the chicken breasts, arrange a slice of Cheddar Cheese and then fill with the prepared butter. It is necessary to close it well, you can use toothpicks.

7. Season the stuffed breast with salt and pepper to taste. Refrigerate for 20 minutes.

8. Arrange the flour, whipped eggs and breadcrumbs in separate bowls. Pass the stuffed chicken breasts through the flour, then through the egg and finally through the breadcrumbs. Repeat with all the stuffed breasts.

9. Preheat the oil in a frying pan. Once it is very hot, brown all the breasts evenly.

10. Bake for 15 minutes at 200ºC.

11. Rectify its cooking by cutting one of the pieces. With this type of cooking, the chicken is very soft and juicy.