Chicken Breast with Salsa Verde and Blue Cheese Pockets

First time salsa verde maker longer time admirer of the idea. Awesome sauce concept, get a whole bunch of green herbs and blitz them with some capers and citrus. I have listed here what I used but my understanding is anything green is applicable with heavier leans toward parsley and mint. If you grow your own herbs this will be cheap if not, find a friend who does. I served this with a spicy tomato pasta. Certainly hit the spot. Experiment with the flavours and adjust the salsa to suit your tastes.

1 handful basil leaves

1 handful parsley leaves

1/2 handful sage leaves

1 handful mint leaves

1/2 handful oregano leaves

1 handful thyme leaves

1/2 a lime juiced

2 garlic cloves

1 or 2 tbs capers

1 chicken boob per person

Plain flour

1 tsp paprika

2 cups Panko bread crumbs

Egg wash

Salt and pepper

Extra virgin olive oil for frying

Lemon wedges to serve

Blue cheese slices of your choice

Combine the herbs with the lime juice, garlic, some salt, 2 tbs extra virgin and 1 tbs of capers in a food processor. Check for seasoning and add more of whatever is missing eg capers or lime. Refrigerate the salsa verde until ready.

Make a small incision into the thickest part of each chicken breast with a paring knife and slice gently about inside to make a pocket without breaking the skin. Place a small slice of cheese inside each pocket with a heaped teaspoon of salsa verde. Seal with a toothpick.

Preheat an oven to 180C. Season the flour with salt and pepper and the paprika. Dust each chicken breast in the flour, dip in the egg and coat in the bread crumbs. Heat some extra virgin about 1cm deep in a frying pan over medium high. Add in the chicken breasts. Colour on one side, turn then place in the oven for 10 minutes. Remove from the oven, season with salt and a squeeze of lemon and drain on absorbent paper. Add to your serving plate and top with more salsa verde.