·    1 chicken breast (about 500 g)

·    2 eggs

·    1.5 cups of cornflakes

·    200 g ricotta cheese

·    1 red bell pepper

·    Salt and pepper

·    Oil for frying

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Wash the pepper, remove the seeds and cut them into small cubes. Fry for a while in a frying pan. Transfer to a bowl, add ricotta, season to taste with salt and mix thoroughly.

Wash and dry the chicken. Sprinkle with salt and pepper. Cut into 4 pieces and cut a pocket in each piece for the filling. Put the ricotta and bell pepper stuffing inside using a teaspoon.

Put the cornflakes in a plastic bag and crush with a rolling pin or pestle.

Scramble the eggs with a fork in a bowl.

Pour the crumbled flakes into another bowl.

Coat the chicken pieces first in the egg and then in the flakes and fry in hot oil until golden on both sides.

Transfer the fried pieces to a plate lined with a paper towel to drain excess fat.

Serve with salad and baked potatoes.

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