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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