STUFFED CHICKEN BREASTS
Source of Recipe
newspaper
List of Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (16oz) package fresh spinach
- 4 boneless chicken breast halves
- freshly ground pepper
- 1 (4oz) package goat cheese at room temperature
- 1 (3-4 oz) package sliced prosciutto, ham, or salami
- 1/2 cup all purpose flour
- 1 egg
- 1 tablespoon water
- 1 cup bread crumbs
- 3/4 cup vegetable oil
Instructions
- Preheat oven to 375
- heat olive oil in a large skillet over meduim hight heat.
- add garlic, and cook for 30 seconds.
- Add spinach, cook, stirring until spinach is wilted about 3 minutes.
- Remove spinach mixture to a colander , drain, press out excess water.
- Place one chicken breast between two layers of plastic wrap and pound until about 1/4 inch thick. Repeat to remaining breasts.
- Season breast with salt and pepper to taste.
- Spread 1/4 goat cheese over each breast. place one or two prosciutto slices over the cheesed, overlapping if necessary, covering as much of the chicken as possible.
- Divide spinach among chicken breasts.
- Roll up each breast tightly, starting at the narrow end, secure each with 3 toothpickes at the seam.
- Place flour in a bowl, whisk together egg and water in another bowl, combine bread crumbs, remaining salt and pepper
- Roll stuffed breasts in flour then in egg and finally in bread crumbs, Place on a lightly greased cookie sheet..........
- Heat vegetable oil over meduim high heat in the skillet,
- Brown two breasts at a time, about 2 minutes a side place on the cookie sheet
- Transfer to the overn and bake until golden brown and cheese is melting about 18 minutes.
- 4 servings
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