Friday, February 1, 2013



-4 thinly sliced chicken breast
-1/2 of a 10oz. package of frozen spinach
-1 tbs. ricotta cheese
-1/2 cup mozzarella cheese-shredded
-2 tbs Parmesan cheese
-2 garlic cloves, chopped
-Olive oil
-2 eggs
-4 tbs milk
-1 cup seasoned breadcrumbs
-Salt, Pepper, Garlic powder
-2 tbs four
-1 cup chicken stock
-4 tooth pics


Pre heat the oven to 350 degrees
  1. Thaw and drain the spinach as well as possible. In a medium pan, heat a few tbs of olive oil on low and add the garlic. 
  2. Saute the garlic until fragrant and add the spinach. Season with salt and pepper and cook for 5 minutes. 
  3. In a small bowl, add the spinach, mozzarella cheese, and ricotta cheese. Stir well and set aside.
  4. Season the chicken breast on both sides with salt, pepper and garlic powder. Spread some spinach filling along the chicken breast. Roll the chicken up and secure with a tooth pic.
  5. Add the breadcrumbs to a shallow bowl. Add the eggs and milk to another shallow bowl and whisk them together.
  6. Dip the rolled chicken breast in the egg wash then the bread crumbs. Repeat until they are all coated.
  7. In a medium pan, heat a few tbs of olive oil and fry the chicken breasts until golden on both sides. Add the chicken to a baking dish when done and carefully remove the tooth pics.
  8. In the same pan, add the flour to the oil and whisk for 2 minutes on low heat. Whisk in the chicken stock and bring to a BOIL-make sure to scrape all the bits from the bottom of the pan. Reduce the heat to LOW and cook for 5 minutes. Taste the gravy-add salt and pepper if needed.
  9. Pour the gravy over the chicken and bake for 30 minutes!

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