Saturday, 06 October 2012
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Recipe from Weelicious by Catherine McCord (William Morrow Cookbooks, 2012)Whenever my mother had a dinner party, she would always let me be her little helper. I took great pride in being around the adults and part of the parties, but I took even greater joy in sampling the special dishes she made, such as chicken stuffed with cheese and ham. I wanted to make a similar version of that dish for this book but decided to try something a bit healthier, stuffing mine with spinach. I also use mozzarella and Parmesan cheeses, similar to a traditional Italian chicken parm. My last variation was serving these in the shape of wheels, which added a ton of appeal for the kids. With all these changes, this may not ultimately resemble my mom’s dish, but at least she was responsible for the inspiration!
1. Preheat the oven to 350°F.
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- ½ teaspoon kosher salt
- 1 cup baby spinach leaves
- 1 cup shredded mozzarella cheese
- ¼ cup grated
- Parmesan cheese
- 2 large eggs
- ½ cup bread crumbs
- ¼ cup all-purpose flour
- 1 tablespoon vegetable or canola oil
2. Place the chicken between two pieces of plastic wrap and use a meat mallet to pound them to ¼ inch thick. Season the chicken with the salt.
3. Top each piece of chicken with the spinach, mozzarella, and Parmesan, roll the breasts into cylinders, and secure them with toothpicks.
4. Whisk the eggs in a medium bowl and mix in 1 tablespoon water. In a separate bowl, combine the bread crumbs and flour.
5. Roll each breast in the egg, then coat it in the bread crumb mixture.
6. Heat the oil in a large ovenproof skillet over medium-high heat and sear the chicken rolls on all sides for a total of 2 minutes.
7. Transfer the skillet to the oven and bake for 16 to 18 minutes, until cooked through. Set aside to rest for 5 minutes.
8. Slice the breasts into 1½-inch-thick wheels and serve.
Last Updated ( Sunday, 07 October 2012 )