- Description:
- Boneless chicken breasts stuffed w/ spinach and fetta cheese
- Source:
- Colleen
Serves/Makes:serves 8
- Ingredients
- 8 boneless skinless chicken breasts (pounded thin)
- 1 pound fresh spinach washed and deveined
- 4-8 ounces crumled fetta cheese
- 2 cloves garlic chopped or crushed
- vegetable or olive oil (amount to preference)
- 1 cup (225 ml) flavored bread crumbs (prferably fresh but dried works)
- Flavored with:1tsp garlic powder
- 1 t sp salt
- 1 tdp dried parseley
- toothpicks
- 2 eggs beaten w/ 2 tsp (10 ml) milk
- lemon juice from 1/2 lemon
- 1 cup (225 ml) sliced utton mushrooms
- 1 can chicken broth
- Salt and pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) flour
- Preparation
- Put a small amount of oil into a 10" skillet set on medium to medium high add 2 cloves garlic saute about 1 minute.
- Add spinach and cook down till soft and collapsed. Set aside to cool.
- Pound out chicken between plastic wrap. Set aside.
- Lay chicken breast down and top with1/2 spinach mixture and 1/2 feta cheese.
- Roll and secure w/ tooth pick(s). Please remember to remove tooth picks before eating.
- I try to put same amount of tooth picks in each so I know how many to remove. Repeat to complete 8 rolls.
- Add oil to 10" skillet on medium high.
- Coat each chicken roll in eggs and them breadcrumbs than brown all sides of the chicken aout 2-3 minutes each side.
- Place on oven rack and bake 350 degrees (175 C.) about 1/2 hour.
- While chicken is baking melt butter in 2 quarts (1900 ml) pot.
- Add mushrooms and saute till soft.
- Add flour and stir for about one minute
- Add chicken broth and lemon juice and salt and pepper to taste.
- Cook till thickened serve chicken w/ rice pilaf and vegetable w/ gravy on the side. Well worth the work. If everything is prepared before you start, this moves quickly.
- Comments
- I got this recipee many years ago from the Frugal Gormet (Jeff Smith) He did a show on the best fire house recipees.
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