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Lilydale Mozarella and caper crusted Lilydale breast

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes


  • 2 x Lilydale chicken breast packs
  • 1/3 cup chopped parsley
  • 1 Tblsp lemon thyme leaves
  • 1 Tblsp baby capers, crushed
  • Mozzarella, sliced
  • 1/4 cup finely grated Parmesan
  • 2 cups fresh sourdough breadcrumbs
  • 1/3 cup garlic oil
  • Caper berries to serve


  1. Slice the side of each chicken breast, nearly all the way through. Open out each breast and using a rolling pin, gently pound until breasts are about 1/2 cm thick.
  2. In a bowl, mix half the parsley, all of the thyme, and capers.
  3. Lay the mozzarella over half of each breast and spoon over the herb mixture, season with salt and pepper. Fold over chicken to enclose filling, secure with toothpicks.
  4. Combine the remaining parsley, Parmesan, breadcrumbs and 1/3 cup oil in a deep plate. Coat each chicken breast in crumb mixture, pressing crumb onto breast. Place chicken onto baking tray lined with baking paper.
  5. Cover and place in refrigerator for 30 minutes.
  6. Bake chicken in 180C preheated oven and cook for 20-25 minutes until crust is golden and chicken is cooked through. Remove toothpicks, serve with caper-berries.
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Our Recipes
Our Recipes