Place the chicken breasts between 2 pieces of greaseproof paper and flatten sightly. Using a small knife, horizontally cut a pocket into each chicken breast. Mix together the mozzarella, half the parmesan, capers, sundried tomatoes, basil and tomato puree. Season generously with pepper and spoon the mix into the pocket of each breast, smoothing down to enclose. Place the breadcrumbs and the remaining parmesan in a shallow dish, season and mix well. Dust the chicken breast in the seasoned flour, then dip into the beaten egg and finally, roll in the breadcrumb mix. Chill until ready to cook. Heat a frying pan, add the oil and cook the chicken for 5-6 minutes on each side until golden brown and cooked through. Serve at once with the chuncky tomato sauce. Per serving: 153 Calories (kcal); 16g Total Fat; (92% calories from fat); 3g Protein; trace Carbohydrate; 94mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4|
|Calories from Fat: 199 (42%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 607.3mg||187 %|
|Sodium 707.6mg||24 %|
|Potassium 690.4mg||18 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.1g|
|Protein 51.9g||74 %|
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Calories per serving: 473
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