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

Spinach & Fontina Stuffed Chicken Recipe

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This recipe for Spinach & Fontina Stuffed Chicken is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Organic Free Range Chicken Cutlets
3 Free Range Eggs beaten with splash of Milk
1 Cup of Organic Italian Bread Crumbs
2 Cups of Organic Fresh Baby Spinach
8 ounces of Fontina Cheese
4 Tablespoons Extra Virgin Olive Oil
12 Toothpicks
Parchment paper covered baking sheet
Directions:
Directions:
Pre-heat oven to 325º

1) Dip chicken cutlets in egg wash then coat with bread crumbs.
2) Lay flat on parchment paper.
3) Place evenly distributed portion of spinach and cheese on each cutlet and roll cutlet.
4) Secure with 2 toothpicks keeping stuffing inside the rolled chicken.
5) Bake on 325º for 20-25 minutes (depending on thickness of cutlet).

Serve topped with your favorite Marinara and Enjoy!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes prep - 25 minutes cooking

 

 

 

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