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Spring chicken Recipe
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.
- 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
- extra virgin olive oil
- Baking pan - 9x13 or cookie sheet with edges
- 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.
Member recipes are not tested by the CHOW food team.