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Stuffed Chicken Breast Recipe

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This recipe for Stuffed Chicken Breast is from The Saglimbeni Family Cookbook Project, 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:  
4 large boneless skinless chicken breasts
1 bag of fresh spinach, or large bunch
8 oz. baby portabella sliced mushrooms
extra virgin olive oil
pecorino romano cheese, shredded or grated
italian seasoned bread crumbs or panko
2 eggs, slightly beaten
salt and pepper
Directions:
Directions:
Pound chicken breast until they are about 1/4" thick.
Saute fresh spinach and mushrooms in 3 tbs. extra virgin olive oil. Let mixture cool, then add 1/4 cup cheese and mix well.
Salt and pepper each one as desired.
Place 2 tbs. or so of mixture on widest end of each chicken breast, then roll up.
Dip each breast into egg, then roll in crumbs, coating well. Place in shallow pan prepared with non stick spray. Drizzle with extra virgin olive oil. Bake at 500 degrees (yes that is right!) for 30 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I think this would also be good with a slice of provolone cheese put down then with spinach mushroom mixture on top.!
Or provolone and asparagus!

 

 

 

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