I had chicken roulade at a local restaurant and wanted to re-create it myself. Rather than roll it up I decided to stuff it instead. Much easier!!
Stuffed Chicken Breasts and Garlic Cream Sauce
4 skinless boneless chicken breasts
1 cup shredded Italian blend cheese
2-3 T frozen chopped spinach
Breadcrumbs and dried parsley
One recipe Garlic Cream Sauce
Turn oven to 350 degrees. Trim chicken breasts. I cut them so they are flatter (but still stuffable) and then cut off the tip so it bakes more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.
Using a small knife cut into the side of the breast meat, easing back and forth to make a small pocket. Stuff with cheese. It's ok if some sticks to the outside.
Dip into beaten egg...
and then into bread crumbs. Let rest for couple minutes.
Drizzle some olive oil in the bottom of a non stick pan. Brown lightly, turning once. Chicken will finish cooking in the oven.
G'day! Love the ease and simplicity,ReplyDelete
Love your photo and your recipe!
What's On The List
Foodie Friends Friday Party too!
Thanks so much Joanne!Delete
Hi Jenny, Thanks for sharing this with Foodie Friends Friday this week. It's the perfect recipe to double and save for another day. My favorite kind of recipes.ReplyDelete
Have a great week,
Thank you Joanne! It is one of our favs!Delete