Eric's Favorite Chicken, "Involtini di Polo alla Valdostana" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Chicken breasts (or as many as you need)
Bread crumbs or flour for coating chicken
Eggs (1 or 2)
Salt and Pepper
1/2 cup Mozzarella, shredded
1/2 cup fontina, shredded
1/2 cup Feta with sun dried tomato
Ricotta cheese (2 tsp for each breast)
Fresh Spinach, chopped (1 to 1 1/2 cups)
Marsalla Sauce:
3 Tbsp. olive oil
1/4 cup diced onion
1 Tbsp. diced garlic
1/2 pound Mushrooms (I like to use baby bella's), sliced
3 tablespoons flour
1/2 cup Marsalla wine
1 1/2 cups beef stock
Salt and pepper to taste
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Directions: |
Directions:Heat 3 Tbsp. Olive oil in frying pan large enough for chicken.
Carefully cut along each side to make a pocket in the Chicken that the cheese/spinach mixture will go into. Gently flatten with mallet each Chicken breast.
Dip each breast in egg, then in flour or breadcrumbs, pressing flour or crumbs into chicken. Repeat this step. Place chicken in oil on Med. heat. Cook about 5 min. on each side, till golden brown, making sure chicken is done.
Preheat oven to 400
Mean while in bowl mix cheeses & spinach:
When chicken is cool enough to handle, stuff each breast with equal amounts of cheese/spinach mixture. Place in greased baking dish. Place in hot oven long enough that juices run clear and cheese has melted (about 20 minutes).
Directions for Marsalla sauce;
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, sauté until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsalla wine. Add beef stock and cook until thick and flavors are blended.
Place chicken on platter and pour Marsella sauce over Chicken.
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Personal
Notes: |
Personal
Notes: If you want it really cheesy (like Eric) place a slice of Mozzarella on top of each breast before baking.
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