I used to think that stuffed chicken was a fancy dish, almost impossible to make. I thought it was time consuming (it kind of is) and elaborate (not really).
I also thought it would be delicious, which it is!
Last night I had a dilemma What to make for dinner. I wanted to make something new, something I’d get excited about. So I put this together, and it was great.
I’ve made stuffed chicken before, I believe with mozzarella, and some other ingredients. I didn’t bread it that time (it was still good) but the breading is so complimentary to the Marinara sauce (which was one of the best I’ve ever had!) and tied it all together.
Everyone loved it, sometimes it can be difficult to appease the appetites of so many people and personalities. So when everyone likes something, from the baby to the hubby, I feel like I’ve done something right!
I served this with my Garlic Parmesan Asparagus and some lightly seasoned buttery spaghetti noodles.
- 4-5 boneless chicken breasts, decent sized
- 4-6 ounces sliced provolone cheese
- 3 tablespoons butter or margarine, divided
- 1 cup baby spinach leaves
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- toothpicks or cooking twine
- garlic salt
- 2 tablespoons extra virgin olive oil
- squeeze of half a lemon
- 2 large eggs
- 1/4 cup milk
- 1 cup Italian bread crumbs
|Begin by preheating your oven to 350 degrees.
Line a cutting board with wrap and place your chicken breast on top, cover with another sheet of wrap and pound thin with a meat mallet.
This is especially useful if you’re feeling frustrated!
|Chop up your sun-dried tomatoes and mince your garlic
|Get the chicken as thin as possible (without shredding the chicken, this is why I use the plastic wrap)
|In a pan, saute one tablespoon of the butter or margarine with the minced garlic and add the spinach. Saute until the spinach softens and wilts.
|Lay out the thin piece of chicken, top with 1-2 pieces of provolone and the sauteed spinach.
|Add the sun-dried tomato.
Now, begin rolling the chicken. Once rolled wrap in cooking twine or use toothpicks to keep all edges and ends closed. This way all the cheese won’t melt out.
|These poor things were poked to death, I should really invest in some cooking twine!
Season the top lightly with a bit of garlic salt.
|In a large pan, add the remaining 2 tablespoons butter or margarine, the olive oil and the squeeze of lemon.
Once heated, add the chicken and cook until it just starts to brown on each side.
|Once lightly browned, remove all the toothpicks (or twine).
|Now get the dipping station prepared. Add the eggs and milk in one dish and whisk together.
In another, the bread crumbs.
|Roll all sides of the chicken in the egg and milk mixture.
|Then roll in bread crumbs until chicken is covered.
|Lightly grease or spray a casserole dish that will accommodate your chicken.
Arrange your chicken so each has a bit of room, and bake for about 30 minutes, or until juices run clear when cut into.
|And they’re done! A little bit of cheese will have escaped, that’s not important.
They will be slightly crispy, and full of flavor!
|Golden and delicious!
|I just love how these look once you cut into them!