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.