Stuffed Chicken Breast
Chicken breast stuffed with spinach and feta cheese.
Servings 6 People
- 6 Large Chicken Breasts
- 2 Tbsp Olive Oil
- 2 Cloves Garlic Crushed
- 1 Lb Fresh Spinach Washed and Chopped
- 1/2 Lb Feta Cheese Crumbled
- 1/2 Cup Milk
- 2 Large Eggs Beaten
- 2 Cups Italian Bread Crumbs
- 1/4 Cup Peanut Oil
- 2 Tbsp Butter
- 1 Cup Mushrooms Sliced
- 1 Tbsp Flour
- 1 Cup Chicken Stock
- 1 Cup Dry White Wine
- 1/2 Whole Lemon Juiced
- 1/4 Cup Parsley Chopped
- Using a heavy water glass or wooden mallet, pound each breast between 2 sheets of plastic until about double in area size, but not torn.
- Preheat Oven to 350F or 175C
- Heat a large frying pan and add the olive oil and garlic. Stir for a moment and add the spinach. Saute the spinach until barely wilted. Add salt and pepper to taste. Cool and drain in a colander.
- Lay each chicken portion flat on the counter and salt and pepper to taste. Place 1/12 of spinach in a layer on each piece of chicken and add a bit of the cheese. Roll up and hold together with toothpicks.
- Mix the milk with the eggs and dip each piece into the egg wash and then dredge in the bread crumbs. Pan fry in a bit of peanut oil until golden brown, turning once. (Or deep fry in oil at 375 degrees until golden brown.) Remove the pieces to a pan and cover. Bake at 350 degrees for 30 minutes.
- In the meantime, prepare the gravy. Drain the fat from the frying pan, leaving the scrapings in the pan. Heat the pan and add the butter and mushrooms. Saute until tender and then stir in the flour, being careful to keep stirring as it thickens. Add chicken stock, wine and lemon juice. Cook until thickened, stirring with a wire whip. Check seasoning.
- Pour gravy over the chicken rolls and serve with a parsley garnish.
Recipe originally from here: http://www.cooks.com/recipe/2e4c415l/all-hands-stuffed-chicken-breast.html . Modified by my Grandfather. His Notes:
The filled chicken rolls are pretty messy and difficult to handle, particularly when dipped into the egg wash, but get better when coated and really bind together once you begin to fry them. Lots of work, but worth it!