Give your guests more options by creating more stuffing. Update the classic A la Kiev by adding pesto sauce or use leftover arroz from ready in...

Ingredients :

• 9 chicken breast fillets

Breading Mixture

Flavoring the flour and breadcrumbs makes this dish more yummy!

• flour

• garlic

• salt

• 2 eggs, beaten

• breadcrumbs

• Italian seasoning

Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick. Put desired fillings on one end of the breast then roll tightly towards the other end so that the filling is completely encased in the chicken. Secure with toothpicks.

Mix 2 teaspoons of garlic salt for every 1 cup of flour in a shallow dish. Season breadcrumbs with some italian seasoning in another dish. Dip filled chicken breasts in flour, then egg and roll in breadcrumbs. Deep-fry until cooked through and drain on paper towels. Serve with herbed rice, mashed potatoes, or pasta noodles.

STUFFINGS :

Fillings of Chicken Condon Bleu

Add some crushed pineapple inside the roll for a Hawaiian - inspired filling!

• sliced sweet ham
• sliced quick-melt cheese

Place a slice of sweet ham on one end of each breast. Top with cheese. Roll.

Fillings of Chicken a la Kiev

Make sure that the butter is taken out right from the refrigerator before slicing for easier handling and rolling.

• half bar of butter
• salt
• pepper
• chives, chopped

Place a piece of butter as large as your index finger in each breast. Season with a little bit of salt and pepper then top with chop chives before rolling.

Stuffing of Chicken with Spinach and Cream Cheese

If you can't find fresh spinach anywhere, go for canned spinach. Just drain them from the can and mix into the cream cheese.

• 1/2 cup spinach leaves, chopped
• 1/2 cup cream cheese

Saute spinach in a little oil until wilted. Cool. Mix with softened cheese. Put 2 to 3 tablespoons of the mixture in each breast then roll.

HERBED RICE

• 4 cups day-old rice
• 1/3 cup oil
• 2 1/2 tablespoons crushed garlic
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh rosemary, chopped
• 5 tablespoons chopped fresh parsley
• parsley leaves for garnish

Saute garlic in oil until fragrant then add rice. Add in herbs and mix well. Cook for a few more minutes then transfer to a serving dish and garnish with parsley leaves.