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All-Hands Stuffed Chicken Breast




Source of Recipe


Internet


List of Ingredients




12 Chicken breasts, skined, boned
1/8 cup Olive oil
2 Cloves garlic, crushed
1 lb Fresh spinach, chopped
Salt & pepper to taste
1/2 lb Feta cheese, crumbled
1/2 cup Milk
4 Eggs, beaten
1 cup Italian-flavored bread crumbs
Peanut oil for frying
2 tbl Butter
1 cup Sliced mushrooms
1 tbl Flour
1 cup "Chicken Soup Stock" or canned chicken broth
1 cup Dry white wine
1/2 Lemon, juice of
1/4 cup Chopped parsley, for garnish


Recipe



Using a heavy water glass or wooden mallet, pound each breast between 2 sheets of plastic until about double in area size but not torn. Heat a large frying pan and add the olive oil and garlic. Stir for a moment and add the spinach. Saute the spinach until barely wilted. Add salt and pepper to taste. Cool and drain in a colander. Lay each chicken portion flat on the counter and salt and pepper to taste. Place 1/12 of spinach in a layer on each piece of chicken and add a bit of the cheese. Roll up and hold together with toothpicks. Mix the milk with the eggs and dip each piece into the egg wash and then dredge in the bread crumbs. Pan-fry in a bit of peanut oil until golden brown, turning once. Or deep-fry in oil at 375 until golden brown. I really prefer these pan-fried. Remove the pieces to a pan and cover. Bake in a 350 oven for 30 minutes.

In the meantime, prepare the gravy. Drain the fat from the frying pan, leaving the scrapings in the pan. Heat the pan and add the butter and mushrooms. Saute until tender and then stir in the flour, being careful to keep stirring as it thickens. We don't need lumps! Add the chicken stock, wine, and lemon juice. Cook until thickened, stirring with a wire whip. Check for seasoning of salt and pepper. Pour the gravy over the chicken rolls and serve with a parsley garnish.