Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Nero's Chicken Luigi




Source of Recipe


Nero's, TX


List of Ingredients




6 boneless, skinless chicken breasts, split
1/4 lb. goat cheese
1/4 lb. sun-dried tomatoes
2 eggs, lightly beaten
1/2 lb. fresh spinach
1/2 lb. fresh mozzarella
1 cup bread crumbs
olive oil
heavy cream
roasted garlic (as many cloves as desired, to taste)
salt and pepper

For the Bechâmel sauce:

3 tbs butter 6 tbs flour 2 cups milk salt and pepper



Recipe



Sauté sun-dried tomatoes with spinach in olive oil until tomatoes are soft. Remove from heat and place tomato/spinach mixture in a big bowl. Add remaining ingredients and mix well. If stuffing is too dry add some heavy cream to fix the texture.

Butterfly the chicken breasts and stuff; bake in a 350 degree oven for 30 minutes or until the juices run clear.

Drizzle garlic bulbs with olive oil and roast at 275 degrees for 30 minutes or until cloves are tender. Mash the cloves and incorporate into a standard Bechâmel sauce. Serve the sauce over the stuffed chicken breasts.