Crumbed chicken with pancetta and mozzarella

This is the winner of this week's Italian recipes food fight. Don't forget to play food fight to choose next Friday's homepage recipe!
Preparation Time 25 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
* 4 (about 150g each) single chicken breast fillets
* 1 tbs red pepper tapenade or sun-dried tomato pesto
* 20g baby spinach leaves
* 4 thin slices pancetta, halved
* 70g mozzarella, thinly sliced
* 50g (1/3 cup) plain flour
* 2 eggs, lightly whisked
* 1 tbs milk
* 90g (1 cup) dried (packaged) breadcrumbs
* 2 tbs olive oil
* Mixed salad leaves, to serve


Method
1. Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Spread 1 teaspoon of the tapenade or pesto evenly inside each pocket. Divide spinach leaves, pancetta and mozzarella among the pockets and use toothpicks to secure.
2. Place the flour in a shallow bowl and season with salt and pepper. Whisk together the egg and milk in a shallow bowl. Place the breadcrumbs on a large plate.
3. Coat the chicken in the flour and shake off any excess. Dip the chicken in the egg mixture, then the breadcrumbs, pressing firmly to coat. Place the chicken on a plate, cover loosely with plastic wrap and place in the fridge for 30 minutes.
4. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until lightly browned. Transfer the chicken to the lined tray.
5. Bake in oven for 8-10 minutes or until the chicken is golden brown and cooked through. Set aside for 5 minutes to rest. Divide the crumbed chicken among serving plates and serve immediately with mixed salad leaves.

Notes & tips
* Tips: To freeze - Prepare the chicken to the end of step 3. Wrap each chicken fillet individually in plastic wrap. Place in an airtight container or freezer bag. Label, date and freeze for up to 3 months.
* To thaw & cook - Place the required number of chicken fillets on a plate in the fridge for 10 hours or until thawed. Unwrap the chicken fillets and continue from step 4.
* To cook frozen portions - Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Unwrap the required number of chicken fillets. Place the frozen chicken on the lined tray and lightly spray with olive oil spray. Bake in oven for 30 minutes or until the chicken is golden brown and cooked through.

Source
Australian Good Taste
Recipe by Alison Roberts