Baked Crispy coconut/cornflake stuffed chicken breast

I made a similar version instead of fish I made it with chicken. Baked crispy coconut cornflakes stuffed chicken breast. I stuffed the chicken breast with a creamy spinach sauce. This was really tasty. I didn't deep fry. I just brushed some seasoned oil over the chicken and baked in the oven.

Stuffed Crispy Cornflake/Coconut Chicken

6 chicken breast

salt

black pepper 

paprika

cayenne pepper

garlic powder

onion powder

Italian seasoning

Worcestershire sauce

2 eggs beaten with 1 Tablespoon of water

1 1/2 cup cornflakes crumbs

1 cup coconut flakes

salt, garlic powder, pepper, parsley, paprika

2 tablespoons vegetable oil or melted butter

Cream spinach

1 bag of fresh spinach 

1 tablespoon butter

1 cup cream cheese

1/2 cup cream

1/2 cup grated Parmesan cheese

In a sauce pan heat butter on medium heat. Stir in cream cheese, cream, and Parmesan cheese until smooth. Stir in fresh spinach. Cook for about couple minutes, so the spinach is coated with the sauce. Remove from heat and let it cool.

Preheat oven to 200'C-220'C

Butterfly each chicken breast and season chicken with the herbs and Worcestershire sauce to your taste.

In a bowl beat eggs and water together.

In a large bowl combine cornflakes crumb and coconut flakes seasoned with a dash of salt, garlic powder, pepper, parsley flakes, and paprika powder. Mix well.

Dredge each chicken in the egg mixture and then coat with the cornflake mixture.

Stuff the chicken with the cream spinach and fold the chicken to secure the filling. Place each chicken side by side on a greased baking dish. Shown in the picture below. 

Brush each chicken with butter or oil

Cover the top of the dish with foil and bake in the oven for about 40 minutes until the chicken is cooked through. The last 10 minutes remove the foil and let it bake until it becomes golden crispy.