Spinach Stuffed Chicken

Extra garden-fresh spinach inspired a search to incorporate it with baked chicken. The result is tender chicken wrapped around a nutmeg-infused creamy spinach filling, pan fried and baked to delicate perfection.

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Spinach Stuffed Chicken

Step 1: Prepare each of the following

1. Grease a 9”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Filling

   To a mixing bowl, add:

   1 cup raw spinach, chopped

   3 oz cream cheese

   1/4 cup parmesan cheese, grated

   1/4 cup mozzarella cheese, grated

   1/4 tsp garlic powder

   1/4 tsp salt

   1/4 tsp pepper

   1/8 tsp ground nutmeg

   Stir together until well combined, set aside.

3. Egg wash

   In a small bowl, whisk together:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Breading

   To a pie plate, add:

   1/4 cup flour

   1/4 cup parmesan cheese, grated

   1/4 tsp garlic salt

   Sift together, set aside.

5. Chicken

   Prepare:

   2 chicken breasts, cut in half to create 4 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1/4 of the filling

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Dunk each chicken roll in the beaten egg

3. Dredge it in breading

Step 3: Pan fry & bake

Caution: always be careful when frying - even in shallow oil.

Preheat skillet over medium heat, add:

1/4 cup oil

Heat to simmering.

Using heat-proof tongs:

1. Carefully add the breaded chicken rolls to the hot oil

2. Cook for ~2 minutes, or until golden

3. Using tongs, turn chicken to uncooked side

4. Repeat with all sides until the full roll is golden brown

5. Transfer to prepared baking dish

Bake at 400F for 15-20 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• An ovenproof skillet can be used to pan fry the chicken and then the skillet + chicken can be transferred to the oven to finish cooking

• Frozen spinach can be substituted, simply squeeze out the excess moisture

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Window to B’s kitchen . . .

Baked Parmesan Chicken

Baked Parmesan Chicken

Step 1: Prepare Breading

To a pie plate, add:

1/2 cup bread crumbs

~1 tsp oil

Cut together with a fork, then add:

5 Tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp paprika

1/4 tsp pepper

Mix together and set aside.

Step 2: Chicken Prep

Select (and defrost if needed):

1 lb chicken breast, boneless & skinless

• Trim fat & anything else undesirable

• Slice breast in half lengthwise (see Window into B’s kitchen . . . below for illustration)

• Cut each half in half (resulting in 4 flat pieces)

• Tenderize (optional)

Add chicken pieces to a bowl with:

1 Tbsp oil

Stir around until each piece is lightly coated, set bowl aside.

Step 3: Bread Chicken

1. Preheat oven to 375F

2. Prepare baking dish, spritzing lightly with non-stick cooking spray

3. Select one piece of chicken:

   • Dredge in the prepared breading mixture in the pie plate

   • Flip to coat other side

   • Remove and place coated chicken on prepared baking dish

   • Repeat until all chicken is coated

4. Sprinkle remaining breading over top of chicken

Step 4: Bake

Place pan of chicken into preheated oven. Bake for 20-25 minutes, until internal temp is 165F. Remove and serve hot.

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Brenda’s tips:

• Serving size: 4 (4 oz servings)

• Make your own bread crumbs: simply pulse a couple of slices of bread in a food processor (fitted with the bread attachment) until reduced to crumbs

• This can be made with any Parmesan cheese

• This recipe is delicious paired with Rice Pilaf

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Window to B’s kitchen . . .