"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Spinach and Provolone Stuffed Chicken Breasts Recipe

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This recipe for Spinach and Provolone Stuffed Chicken Breasts, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tony Giannetto
Added: Saturday, March 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless chicken breast halves
1 cup of Italian dressing
1/2 cup flour
1 1/2 cups of bread crumbs, seasoned
3 cloves of garlic
1 lb of mushrooms
1 lb of fresh spinach leaves
1 cup of shredded sharp provolone cheese
Reggiano Parmesan

Directions:
Directions:
Pound chicken to tenderize and flatten. Marinate chicken breasts in dressing for at least 1 hour or overnight in refrigerator. Dredge chicken in seasoned flour, then some fresh dressing, and then coat in breadcrumbs. Combine chopped garlic, spinach, mushrooms and cheese. Spread evenly on all 6 breasts. Roll breasts and secure with a tooth pick. Bake at 375 for 45 minutes covered with foil. Remove foil for bake for 15 minutes to allow the crumbs to brown. Sprinkle while hot with Parmesan. Serves 6

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Tony G. is my friend Erin's husband, a great story teller, an avid hunter, totally Sicilian in every way, and he loves to cook and create food. He calls me wifey #2 and I love him to death. He is one of the few people I can stand to cook with. He whipped this chicken dish up for his kids one night without a recipe and relayed it to me for the book. Measurements are approximate because we kitchen nuts just go with it.

 

 

 

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