11852 Spring chicken 1hr 15 min 30 min 4 Mon Apr 14 17:28:34 -0700 2008 Mon Apr 14 17:28:34 -0700 2008 Medium American User http://www.chow.com/recipes/11852 Tue, 15 Apr 2008 00:28:34 GMT This is a dish I came up with for my mom’s birthday dinner one year. I always try to make a special dish for my parents’ birthdays, and she just loved this. I had seen a few of the Food Network Chefs make various stuffed meats–stuffed chicken breasts, stuffed pork loins, etc. I put together some of the best tasting ingredients I could think of and came up with. You can either bread the chicken breasts for a nice crunch, or leave the breadding off for a slightly healthier option. Although it takes a bit of time to assemble these, the majority of the work is just that–assembly. The chicken always comes out incredibly moist whether you choose to use the breading or not.

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  • Trim excess fat and tendons from each chicken breast. Fillet the breasts so that they lay flat and are about 1/2 inch thick.
  • Place each breast smooth side down. Place a one slice of ham on the “interior” or cut side of the chicken breast.
  • Lay spinach leaves over the ham on each chicken breast. Cover the breast, but do not overlap the spinach leaves very much.
  • Crumble the chevre (or gorganzola) over the spinach. Create a line down the middle of the breast so that the cheeze will be fully contained when the chicken is rolled.
  • Roll each breast, making sure that the edges overlap to keep the filling inside.
  • Create a station with three plates: One with 1 1/2 cup flour, one with the beaten egg, and one with the 1 1/2 cups of breadcrumbs. Preheat oven to 400 F
  • Add salt and pepper to the breadcrumbs. Judge by your own tastes. I like to use about 4-5 twists of the pepper grinder and 2-3 shakes of a table salt shaker.
  • Dredge each rolled chicken breast in flour, then in the egg, then coat with the breadcrumb-salt-pepper mixture.
  • Arrange the stuffed, coated chicken breasts on the baking pan. Drizzle with extra virgin olive oil. Bake at 400 for 30-45 minutes or until juices from the chicken run clear.
  • For a slightly healthier option, omit steps 6-9. Sprinkle each breast with salt and pepper, rub with olive oil, and bake at 400 for 30-45 minutes.
    • ]]>     http://www.chow.com Antithesisofpop 50 Main 4 boneless, skinless chicken breasts

    ]]>     4 oz chevere (goat cheese)–gorgonzola also works

    ]]>     4 slices of ham (thin, deli-style)–I prefer honey ham, but use whatever you like

    ]]>     Baby Spinach–about 1/2 cup

    ]]>     1 1/2 cup flour

    ]]>     1 1/2 cup breadcrumbs

    ]]>     1 egg, beaten

    ]]>     salt

    ]]>     pepper

    ]]>     extra virgin olive oil

    ]]>     Baking pan–9×13 or cookie sheet with edges

    ]]>     70 chicken 946 stuffed 254 ham 17483 chevere 17484 gorganzola 17485 spring chicken 767 baked 7166 breaded