Kellogg's^® All-Bran Hi-Fibre^® Coated Cheese & Pepper Chicken Breasts

Ingredients

4 skinless, boneless chicken breasts
Salt and pepper, to season
1 red pepper
2 eggs, lightly beaten
100 ml milk
160 g Kellogg's^® All-Bran Hi-Fibre^®, finely crushed
50 ml sunflower oil
60 ml butter
Salad ingredients of your choice, to serve

Method

1. Place 4 skinless, boneless chicken breasts on a working surface and carefully slice in half without going all the way through. Season the chicken breasts well with salt and black pepper.
2. Seed and finely chop 1 red pepper. Divide the pepper slices and 8 slices of provolone cheese between the chicken breasts; roll to close and secure with cocktail sticks.
3. Mix 2 lightly-beaten eggs with 100 ml milk and dip the chicken rolls to soak well.
4. Roll into 160 g finely-crushed Kellogg's^® All-Bran Hi-Fibre^® and then cover tightly with plastic wrap and refrigerate for about 20 minutes.
5. In a large frying pan, heat 50 ml oil and 60 ml butter. Carefully pan-fry the rolls over medium-low heat turning them continuously until chicken is cooked.

Drain on paper towel and serve hot or cold.