Saturday, February 28, 2009
Spinach Stuffed Chicken Breast
This is one of our favorites, even Mckayla loves it!
5 chicken breast, 1 inch thick
1 cup of bread crumbs (I make my own, but you can use whatever you like)
1 1/2 cups of already chopped spinach (I buy it frozen)
1 cup of Parmesan cheese
1 tablespoon of salt & pepper, or to taste
1 minced garlic
1/2 onion (small use 2)
1 tablespoon of flour
10-12 tooth picks soaked in water
Pre paring you Chicken:
Cut about a 1/2 to 1 inch slit on the side of your chicken with you knife and slide though out the chicken. Make sure you do not cut or make any other wholes - you don't want your stuffing to fall out. On both sides sprinkle your salt and pepper to taste. Set a side until stuffing.
Making the Stuffing:
Rinse and drain the spinach - make sure that all water is drained. Then mixed your bread crumbs, Parmesan cheese, garlic and onion together with your spinach.
Stuff your chicken to your liking. Just make sure you will be able to close the chicken with tooth picks. Close your chicken with your soaked tooth picks.
Placed your chicken in an already heated pan (with a tablespoon of EVO)
Fry first side for about 6 minutes and then turn over and do the other side for about 5 minutes. Both sides should be golden brown
Take off the pan and place in baking dish - place in oven for 20 minutes at *350
Quick and Easy Gravy: (optional)
In the pan that you used for frying the chicken put on med/high heat and add 1 tablespoon of flour and salt & pepper to taste.
This dish can also be searved with Mashed Potaotes, Corn, Apple Sauce and a Salad.