Zaatar and Mozzarella Stuffed Chicken


  1. Pre heat the oven to 180 fan. Cut open the fat side of the chicken breasts and then put each between two sheets of cling film. Lay them on a chopping board and lightly whack them with a rolling pin so they are about ¾ cm thick.
  2. Remove the top piece of cling film from the chicken. Season both with salt and scatter 1 tsp of zaatar over each. Spread 2 tsp of the sun-dried tomato paste down the middle or each piece of chicken and rip the mozzarella up over the top. Roll up the chicken and then fasten both ends with a toothpick. This helps keep them together whilst cooking.
  3. Mix the breads crumbs, remaining zaatar and a good pinch of salt together in a mixing bowl.
  4. Dip the chicken into the flour, then the egg and finally the breadcrumbs so that they get completely coasted.
  5. Heat the oil non-stick, oven proof frying pan over a medium-high heat. Add the chicken, fold side down and cook for 2-3 minutes or until golden. Turn and pop into the oven for 12-15 minutes or until cooked through and tender. Remove from the oven and serve immediately.


Serves 2

2 chicken breasts
1 tbsp and 2 tsp zaatar
4 tsp sun-dried tomato paste
80g mozzarella cheese
25g panko breadcrumbs
25g plain flour
1 egg, beaten
1 tbsp olive oil

4 toothpicks

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