Wednesday, January 25, 2012
Spinach, Garlic and Provolone Stuffed Chicken, Yum
Step 1: Pound the heck out of boneless, skinless chicken breast. Tenderizing the chick is the key.
Step 2: Put one clove of garlic through a press and then saute it in two tablespoons of oil. Add spinach. You can use fresh but if you don't have any on hand, a thawed package of frozen Green Giant chopped spinach works as well.
Step 3: Dip your chicken cutlets in an egg wash, coat both sides.
Step 4: Dredge your chicken in Progresso Italian Bread Crumbs, Parmesan cheese, salt and pepper. Coat both sides.
Step 5: Place a slice of Provolone cheese in the center of your cutlet. Then take a small portion of your sauteed spinach and garlic mixture and place down the center of cutlet. Roll up, secure with tooth picks.
Step 6: Spray the bottom of a baking dish with Pam. Place cutlets (not touching) inside. Spray tops and sides of cutlets with Pam for extra crispy chicken. (If desired)
Bake in a pre-heated oven at 375 degrees for 30 minutes or until chicken is no longer pink. YUM. Quick, easy and delicious. Serve with a salad, or a side of pasta is my fav. Let me know what you think.