Wednesday, April 10, 2013

Stuffed Chicken Breast



Stuffed Chicken Breast

4 cleaned, skinned boneless chicken breasts
1 bunch washed and cleaned fresh spinach leaves
1 ½ cups shredded cheese (You can use feta, mozzarella, ricotta, or whatever your favorite is! Even cream cheese!)
1 egg, cracked and whisked into bowl (set aside)
1 cup Italian style Bread crumbs in a bowl (set aside)
Seasoning spices, salt and pepper to taste **
Wooden toothpicks
Directions:
Take each chicken breast and flatten out: Pound lightly with meat tenderizer to even out thicker portion.  If wide enough (over 4” wide) slice lengthwise to create 2 pieces for rolling.
Lay each slice flat. Layer on top spinach leaves, and thin layer of cheese.  Sprinkle with spices (Mrs. Dash’s Garlic and Herb seasoning is wonderful!)  Talking small end, gently roll the chicken breast into tube shape. Pin closed with toothpick.
Now gently roll the chicken tube into the egg to lightly coat the outside.
Then roll egg covered chicken into bread crumbs until evenly coated.
Set chicken rolls in a well-greased (I used butter) casserole dish.  Place on center rack of oven. Bake at 350F for 45 minutes until crisp, golden brown and chicken is done through.
**Note you can skip the egg and bread crumbs portion if desired and just lightly sprinkle outside with seasonings. Paprika, garlic powder, salt and pepper work just fine!
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