| Servings | serves |
Ingredients
- 4 Chicken Breast Fillet
- 125 grams Cheddar Cheese cut into 8 slices
- 1/4 cup Plain Flour
- 1 Egg beaten
- 1/2 cup Corn Flakes Crumbed
- 1 tablespoon Vegetable Oil
- 125 grams Button Mushrooms sliced
- 1 tablespoon Garlic Cloves minced
- 1 packet French Onion Soup Mix
- 425 grams Tomatoes Crushed , Basil and Oregano flavoured optional
Ingredients
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Instructions
- Preheat oven to 180c fan forced. Cut a lengthways slit along the side of each chicken fillet and fill with 2 slices of cheddar. Coat chicken in flour, egg and cornflake crumbs. Place on a lined tray and bake for 20 minutes or until chicken is cooked.
- Meanwhile, heat oil in a large frying pan over medium heat. Cook mushrooms and garlic for 2 minutes. Stir in soup mix, tomatoes and 1/2 cup water. Cover and simmer over low heat for 5 minutes.
- Place chicken on serving plates. Spoon over tomato sauce and serve with vegetables and potatoes.
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