ARUGULA AND RICOTTA CHICKEN
Source of Recipe
GOODIES CAFE
List of Ingredients
1 lb. Arugula stems removed
4 oz. Ricotta cheese drained
1 oz. Mozzarella cheese
2 lightly beaten egg whites
Salt and pepper 1/2 tsp.
4 -6 oz. chicken breasts
Breading
1 cup bread crumbs with a 1/4 cup ground almonds or hazelnuts
3 lightly beaten eggs with a 1/4 cup milk
1/2 cup seasoned flour
Recipe
Cut a slit into the thickest part of the chicken breasts. Drain the ricotta
cheese and break up with a fork. Add the eggs, mozzarella cheese and the chopped arugula. Season with the salt and pepper and using a piping bag without a tip pipe in the cheese filling. Dust the chicken with the seasoned flour and dip into the egg and milk mixture then into the breading mixture. Refrigerate for at least 30 minutes. Fry lightly until brown on all sides and then into a 360 degree oven for an additional 20-30 minutes.
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