Stuffed boneless chicken breast with cheese and spinach
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Chef Maria Cummins
Ingredients
15 once package frozen chopped spinachthawed and squeezed dry
1/2cupreduced-fat cream cheese Neufchâtel
44 poundschicken cutlets
2largeeggsthoroughly whisked
1 1/2cuppankousually found in the Asian section of supermarkets, Japanese-style bread crumbs
1/2cupParmesan cheesefinely grated
1tbspfresh parsleyfinely minced
1tspKosher salt
1/2tspfreshly ground black pepper
1cupall purpose flour, unbleached
1/4 tspgarlic powder)
Instructions
1. Preheat oven to 375°F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray.
2. Mash spinach, cream cheese (1/4 teaspoon each salt and pepper and garlic powder with a fork in a medium bowl until well combined)
3. Place chicken cutlets on a work surface. Sprinkle both sides with the remaining 1/2 teaspoon each salt and pepper. Place about 2 tablespoons of the spinach mixture in the center of each cutlet. Roll up the chicken around the filling and secure each roll-up with 2 toothpicks;
4.. Fill one mixing bowl with the flour, another with the whisked eggs, and a third with the panko, Parmesan, parsley, salt and pepper. Stir to evenly combine the panko mixture.
5. Dredge each chicken roll u piece in the flour, until evenly coated, then dip in the egg mixture, and finally in the panko mixture, pressing the panko gently against the chicken to thoroughly coat.
6. Place the chicken on an oven-safe rack on a sheet pan, and bake for 20-30 minutes until golden brown and cooked through
This is dish was create for the senior chefs of our Saturday kids cooking class.
