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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is one of my own creations made especially for Contest RSC #6 here at Zaar. Lots of GREAT flavor going on here... Great for company or anytime for that matter :) I hope you like it, as much as I do!!! ENJOY! Ingredients:
4 fresh boneless skinless chicken breasts, pounded thin |
1 cup frozen spinach, thawed, and drained well |
1/2 cup portabella mushroom, chopped fine |
4 marinated artichoke hearts, chopped fine |
4 garlic cloves, crushed |
1 1/2 cups fontina cheese, shredded |
4 eggs, beaten well |
2 cups italian seasoned breadcrumbs |
salt & freshly ground black pepper, to taste |
1/2 cup olive oil |
6 tablespoons butter |
1/2 lemon, juice of, to 1 depending on how lemony you like it |
1 cup sauvignon blanc wine |
parsley, fresh |
salt & freshly ground black pepper, to taste |
Directions:
1. Bundles:.
2. Pound each chicken breast, between 2 pieces of Saran Wrap, to 1/4 thick.
3. Open the thawed (10 ounce) box of spinach, and measure out 1 cup.
4. Put the other 2 ounces aside.
5. Squeeze the spinach, to remove as much water as you can, and put in a large bowl.
6. Chop the mushrooms, artichoke hearts, and garlic into small pieces, and add to the bowl.
7. Shred the Fontina cheese, and add to the bowl.
8. Mix all together well.
9. Divide the filling into 4 servings.
10. Put one portion of the filling onto each chicken breast.
11. Roll each breast up jelly-roll fashion, and use toothpicks to hold ends together.
12. Set aside.
13. Coating:.
14. In a separate bowl, beat eggs.
15. Set aside.
16. Spread bread crumbs in a large dish.
17. Add salt and pepper to bread crumbs, and mix well.
18. Roll stuffed chicken breasts in egg, then bread crumbs, covering well.
19. Heat olive oil in a frying pan, and add chicken bundles.
20. Cook until nicely browned all over, about 10 minutes.
21. Meanwhile, preheat oven to 350.
22. When chicken is browned, put the skillet into the oven, and bake another 15 minutes or so, until the chicken is cooked through.
23. Meanwhile make the sauce.
24. Sauce:.
25. Put the butter in a skillet, and let melt.
26. Squeeze the juice of 1 lemon into the butter mixture.
27. Add the wine, and stir well.
28. Sprinkle the parsley over the mixture, and mix well.
29. Add salt and pepper, to taste.
30. Let sauce reduce for a few minutes.
31. Put chicken bundles in serving dish, and pour sauce over all.
32. Serve.
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