6 thin chicken breasts
One finely chopped garlic clove
Salt and pepper to taste
2 cups (ch) of wheat flour
2 beaten eggs
2 cups (ch) of croissant flour
Frying oil for frying
Pesto sauce
A pinch of 1/4 cup (ch) of ground coriander
4 tablespoons of olive oil
Salt and pepper to taste
Stuffing
100g of mozzarella cheese shredded
100g of cheddar cheese grated
9 cherry tomatoes cut in half
3 tablespoons of Parmesan cheese grated
6 thin chicken breasts
One finely chopped garlic clove
Salt and pepper to taste
2 cups (ch) of wheat flour
2 beaten eggs
2 cups (ch) of croissant flour
Frying oil for frying
Pesto sauce
A pinch of 1/4 cup (ch) of ground coriander
4 tablespoons of olive oil
Salt and pepper to taste
Stuffing
100g of mozzarella cheese shredded
100g of cheddar cheese grated
9 cherry tomatoes cut in half
3 tablespoons of Parmesan cheese grated
Wash the chicken breasts and season with garlic, salt, and pepper
Dip them in wheat flour, then eggs, and finally croissant flour
Fry them in hot oil on both sides until golden brown
Set aside
Pesto
Mix well coriander, olive oil, salt, and pepper
Set aside
Assemble
Alternate layers of chicken, cheese, and tomatoes in a baking dish
Place another layer of chicken on top and secure with toothpicks
Arrange them on a baking sheet, sprinkle Parmesan cheese, and bake until the cheese is melted
Serve immediately with pesto sauce.
