Tuesday, October 9, 2012

Chicken Stuffed Spinach

Serving: 4
1. 2 lb or 4 boneless chicken breast cutlets
2. 12 oz  package of spinach
3. 1/4 cup of regular breadcrumbs
4. 2 large eggs
5. 2/3 cup of garlic herb marinade 
6. 4 cloves of garlic
7. 1 medium onion

1. Pre heat oven to 350 degrees.
2. In a baking dish place chicken cutlets.  Pour half of the garlic and herb sauce on one side. Flip cutlets over and pour the rest of marinade sauce onto cutlets. Let marinade for 30 minutes, or until ready to place in oven.
3. Dice in small pieces the onion and garlic. 
4. In a small bowl whisk the 2 eggs.  Set aside.
5. Spray frying pan with cooking spray.  
6. Pour the chopped onion and garlic, and package of spinach into the frying pan.  If the whole package of spinach won't fit, you can continuously pour it in as it will shrink once you start to fry it.
7. For about 5 minutes on medium-high, fry the spinach mixture until onions turn slightly brown, and spinach has shrunk.
8. Pour the whisked eggs, and breadcrumbs in the frying pan. Stir until mixed through.  
9. Once thoroughly mixed, place about 2-3 spoonfuls of spinach mixture in the middle of the chicken cutlet.  Roll the cutlet from south to north making sure that mixture stays inside of the cutlet.  If needed, you can put a skewer in order that cutlet doesn't fall apart when cooking.
10. Once cutlets are rolled, place in the oven for 15 minutes. 
11. Take out, and flip cutlets over.  Place in the oven for an additional 15 minutes.
*Note: Not all ovens cook food evenly, so once you take the chicken out after the second 15 minutes, cut into a piece to see if it's cooked.  If not, put in for an additional 2 minutes.  Check again.  If not cooked, repeat this 2 minute process until cooked.  It's important to not leave it in for more than 2 minutes in order that the white meat does not dry out.

Once taken out and ready to serve, use the additional sauce in the baking dish to pour over the chicken for extra flavoring.