Mozzarella And Basil Stuffed Chicken With Summer Slaw | Donna Hay

Ingredients

• ⅓ cup (80g) crème fraiche
• ½ cup (50g) grated mozzarella
• 1 cup basil leaves, finely chopped, plus extra leaves to serve
• sea salt and cracked black pepper
• 4 x 250g skinless chicken supremes, trimmed
• ⅓ cup (50g) plain (all-purpose) flour
• 2 eggs
• ¼ cup (60ml) milk
• 1½ cups (105g) panko (Japanese) breadcrumbs
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 beetroot, peeled and shredded
• 2 cups (160g) shredded white cabbage
• 2 carrots, peeled and shredded
• 1 tablespoon lemon juice