Friday, January 23, 2009

Chicken Italiano

4 chicken breasts
12oz sautéed spinach
1 red pepper-roasted, peeled, seeded and quartered (or substitute sun dried tomatoes)
4oz goat cheese
Shredded parmesan cheese (no real amount given-just shred fresh or use the shaker stuff)
2 eggs
½ cup milk
Bread crumbs
Fresh or dried parsley-finely chopped if fresh
garlic and olive oil

Pound chicken flat between plastic wrap. Season with salt, pepper then top with equal parts spinach, red pepper (or sun dried tomatoes), goat and parmesan cheese. Roll chicken with ingredients inside. (May need to hold together with toothpicks) Cover and refrigerate for 1 hr or overnight.

Lightly dust each with flour and dip into egg/milk mixture. Combine bread crumbs, garlic, parsley, salt, pepper and dredge chicken breast in mixture.

Preheat oven to 350 degrees. Heat large skillet to medium and add olive oil. Lightly sauté the chicken to golden brown on all sides. Transfer to baking dish and bake for 12-15 minutes or until cooked through.

This would be nice with couscous on side, additional veggies. It’s DELICIOUS! It can get a little messy, but well worth it!

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